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1
Combine cream, milk, and orange peel in heavy small saucepan.
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2
Bring to simmer.
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3
Remove from heat.
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4
Cover and let steep 15 minutes.
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5
Whisk yolks and sugar in medium bowl to blend.
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6
Gradually whisk warm milk mixture into yolk mixture; return to saucepan.
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7
Cook over medium-low heat until mixture coats back of spoon and leaves path when finger is drawn across, stirring constantly, about 7 minutes (do not boil).
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8
Pour into bowl.
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9
Chill until cold, whisking occasionally, about 3 hours.
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10
(Sauce can be made 1 day ahead.
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11
Keep chilled.)
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12
Line baking sheet with parchment paper and spray with nonstick spray.
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13
Roll out 1 pastry sheet to 14-inch square.
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14
Using 5-inch-diameter bowl as guide, cut out 4 circles.
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15
Transfer circles to prepared sheet; cover with plastic.
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16
Repeat with second pastry sheet.
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17
Transfer pastry circles to same baking sheet, placing atop plastic wrap.
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18
Freeze 10 minutes.
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19
Toss peaches, raspberries, 2 1/2 tablespoons sugar, flour, and lemon juice in medium bowl.
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20
Roll out pastry circles on lightly floured surface to 7-inch-diameter rounds.
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21
Place 1/4 cup fruit mixture in center of each round.
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22
Gather dough atop fruit and twist and pinch firmly to enclose completely.
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23
Place on large baking sheet.
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24
Freeze bundles at least 15 minutes.
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25
(Can be made 1 day ahead.
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26
Keep frozen.)
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27
Preheat oven to 400F.
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28
Brush bundles all over with egg white, and sprinkle each with 1 teaspoon sugar.
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29
Bake until golden, about 22 minutes.
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30
Cool on baking sheet on rack at least 10 minutes.
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31
Place 2 tablespoons sauce in center of each of 8 plates.
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32
Place 1 bundle in center of each plate and serve warm.
