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Little Cakes

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Ingredients
  Dried peaches 1 Pound
  Sugar 22 Tablespoon (1 1/4 Cup Plus 2 Tablespoon)
  Sifted flour 2 Cup (32 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 2⁄3 Teaspoon
  Butter 2⁄3 Cup (10.67 tbs)
  Cold water 6 Tablespoon
  Cinnamon 2 Teaspoon
Directions

Soak peaches in water to cover in deep saucepan for 8 hours, or overnight; cook until soft.
Drain; press through sieve into saucepan; add 1 1/4 cups sugar.
Cook until thickened, stirring often to prevent sticking.
Cool milk and sift flour, baking powder, and salt; cut in butter; add water.
Mix to form a dough; divide dough in half.
Roll out each half into a thin sheet on floured board line baking sheet with 1 sheet of pastry.
Spread with peach mixture, top with remaining sheet of pastry.
Seal edges; remaining sugar and cinnamon; sprinkle on pastry, mark surface in small squares.
Prick each square; bake at 425° for 20 minutes; cool.
Cut in squares

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Servings: 
2

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4.1
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2186 Calories from Fat 560

% Daily Value*

Total Fat 64 g98.2%

Saturated Fat 38.9 g194.6%

Trans Fat 0 g

Cholesterol 161.3 mg53.8%

Sodium 773.5 mg32.2%

Total Carbohydrates 404 g134.6%

Dietary Fiber 24.6 g98.5%

Sugars 260 g

Protein 22 g43.9%

Vitamin A 135.9% Vitamin C 18.5%

Calcium 24.6% Iron 86.7%

*Based on a 2000 Calorie diet

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Little Cakes Recipe