|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|
|Butter||2⁄3 Cup (10.67 tbs)|
|Cold water||6 Tablespoon|
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 425Â° for 20 minutes; cool.
Cut in squares