Mascarpone-Stuffed Peach Pastries

1. 1

   Combine the ground almonds, mascarpone, brandy and orange zest in a bowl. Mix to combine and put in refrigerator until required.

2. 2

   Preheat oven to 220u00b0C

3. 3

   Cut 12 rounds of pastry 3cm larger in diameter than the peaches.

4. 4

   Fill each peach cavity with about 1 Tbsp of the mascarpone filling so it spills over the cut side of the peach. Put a peach half, cut side down, in the centre of each pastry round and gently press down.

5. 5

   Generously dust with icing sugar, then bake for 17-20 minutes or until golden and puffed.

6. 6

   Cool slightly before serving, dusted with more of the icing sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.