This peach and mango pie recipe is an easy dessert that you can whip up at home for emergency get-together. Can't find puff pastry? Use wonton wrappers instead. Dali!
Prep Time: 30 mins
Cooking Time: 5 mins
Ready In: 35 mins
4 peach halves, canned, chopped
1/4 cup peach syrup, drained from the can
2 teaspoons cornstarch
1 tablespoon water
1 mango, chopped
8 squares store-bought puff pastry
1. Combine peach halves and peach syrup in a saucepan over low heat. Simmer for 3 minutes. Dissolve cornstarch in water; add to mixture, stir, and simmer until thick, about 3 minutes. Remove from heat.
2. Add flesh from mango; stir. Let mixture cool. Roll store-brought puff pastry squares until 1/8 inch thick. Slice into 4x2 ½ inch pieces. Top a pastry with fruit mixture, leaving a ½-inch border around the edges. Top with another puff pastry piece and press edges with the tines of a fork to seal. Chill for 30 minutes.
3. Deep-fry in preheated oil for about 4 minutes or until golden brown. Makes 8 to 10.
This story originally appeared on Yummy.ph.
* Minor edits have been made by the Femalenetwork.com editors.