1. Peel and dice the peaches into 1/2″ pieces. Place the diced peaches in a large mixing bowl and sprinkle with 1/2 cup granulated sugar Gently toss to combine. Cover the bowl with plastic wrap and set aside for an hour.
2. While the peaches are making their juice, mix up the pastry dough.
3. Combine the flour, sugar and salt in the bowl of a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. Don’t over process.
4. Gather the dough together and divide in half. Form each half into a disc. Wrap each tightly with plastic wrap and refrigerate at least 30 minutes or overnight.
5. Once the peaches have rested for an hour, drain the juice into a medium saucepan. Set aside the diced peaches. Whisk in the corn starch, cinnamon and salt until combined. Cooke over medium heat until the syrup boils. Whisking constantly, cook for about 2 minutes or until mixture thickens. Remove from the heat and stir in the lemon juice and almond extract. Gently fold in the peaches and any extra juice. Set aside to cool while rolling out the dough.
6. Remove the dough from the refrigerator and allow it to rest 10-15 minutes. Lightly flour a clean work surface and dust the dough with flour. Roll out one of the discs to about 1/8″ thick and cut out as many 4″ rounds as you can at first pass. Gather dough scraps together and set aside.
7. Place the 4-inch rounds of dough on a large piece of parchment or wax paper.
8. Beat together the egg and milk. Brush the egg mixture all over the pastry rounds. Place 1 heaping tablespoon of filling in the center of each pastry. Pull up the sides to make the hand pie look like a taco and start sealing the edges starting on the bottom working your way up to the middle. Lay the pies on their side and seal the edges together using the tines of a fork. Cut a few small slits in the top to vent. Move the unbaked pies to a parchment lined baking sheet and refrigerate for at least 30 minutes before baking. Repeat with the remaining dough and filling. If the dough become hard to handle or sticky, refrigerate 15-20 minutes and try again.
9. Preheat oven to 350 degrees.
10. Remove the pastries from the refrigerator and brush the tops of the pies with a little bit of the egg and milk mixture. Bake or 30 minutes or until golden brown. Transfer hand pies to a wire rack to cool.
11. Whisk together the powdered sugar, milk or cream and almond extra until smooth. Add additional sugar or milk to reach the desired consistency.
12. Drizzle the icing on the cooled pies and serve immediately. Refrigerate left over pies in a single layer in an airtight container.

Peach Cinnamon Roles

Ingredients

• 1 package active dry yeast (2 1/4 tsp)
• 1/2 c warm water (105-115 degrees)
• 1/2 c half and half (or milk or cream)
• 3-3 1/2 c all purpose flour
• 2 Tbsp butter, softened to room temperature
• 1/3 c sugar
• 1 tsp salt
• 1 egg
• 2 tsp vanilla extract
• 3 Tbsp butter
• 1/2 cup peach jam
• 1 cup fresh peaches, thinly diced (with or without skin)
• 1/2 cup sugar
• 2 Tbsp brown sugar
• 3 tsp cinnamon
• 4 oz cream cheese, softened to room temperature
• 2-3 Tbsp milk
• 1/4 – 1/2 cup powdered sugar, depending upon your preference

Instructions

1. 1. Dissolve yeast into 1/2 cup of warm water (sprinkle it over the water and give it a quick stir). Once it turns foamy/bubbly you know it’s activated (about 4-5 minutes). If it doesn’t foam/bubble, your yeast is dead and you’ll need to use another packet.
   2. While the yeast is activating, make sure to warm your half and half in the microwave for a few seconds or in a small saucepan (if mixed together when cold, the mixture can shock the yeast, which can kill the yeast).
   3. When the yeast has been activated, mix (in a standing mixer or hand held) yeast with half and half, butter, sugar, salt, egg, and vanilla extract.
   4. Add flour slowly, as to not explode flour everywhere. Start with 3 cups of flour (if using a standing mixer, switch from the paddle attachment to the dough hook).
   5. Mix dough until it pulls away from the bowl and turns into a ball. If the dough is sticky, add in the extra 1/2 cup of flour. If the dough is springy, it’s ready.
   6. Knead dough on a lightly floured surface for about 3-5 minutes. Form into a ball.
   7. Place in an oiled bowl (I used cooking spray) and allow it to double in size, overnight in the fridge or for 1 1/2 – 2 hours in a warm place**

1. 1. Punch down the dough and roll it out into a rectangle on a lightly floured surface. The dough should be about 14″x8″ or 1/8″ – 1/4″ thick.
   2. Spread 3 Tbsp of butter over the dough. Next, spread 1/2 cup of peach jam over the dough. Sprinkle diced peaches evenly over the jam. Lastly, sprinkle dough with 1/2 cup white sugar, 2 Tbsp brown sugar, and 3 tsp cinnamon.
   3. Tightly roll up the dough and cut into 12-15 even slices.
   4. Place in two 9″ greased cake pans (or any baking dish you have) making sure there is space between each roll. Allow to rise once again for 30 minutes, or until the rolls have risen and are touching each other.
   5. Bake in a 375 degree oven for about 15-17 mintutes, or until golden brown.

1. Beat cream cheese and milk together until combined. Add in powdered sugar, beginning with a 1/4 cup. If the consistency is too thin, add in the last 1/4 cup of powdered sugar.
2. When the rolls are finished baking, spread a generous amount of glaze over the rolls.
3. Eat and enjoy!

Spicy Peach and Avocado Salad

• 3 tbsp. fresh lemon juice
• 3 tbsp. olive oil
• 2 tsp. pure honey
• 1 shallot, finely chopped
• 1 Fresno chile, thinly sliced
• Kosher salt and freshly ground black pepper
• 3 ripe but firm peaches, cut into wedges
• 2 avocados, pitted and cut into wedges
• 1/2 c. fresh mint, torn if large, plus more for garnish
• 1/4 c. roasted pistachios, chopped

1. Whisk together lemon juice, oil, honey, shallot, and chile in a bowl. Season with salt and pepper. Add peaches and toss to coat. Let sit at least 15 minutes and up to 1 hour.
2. Just before serving, add avocado and mint and toss to combine. Season with salt and pepper. Top with pistachios and garnish with mint.