Peach Rose Cups

 

 Note: I left off the puff pastry roses for mine

 

For the puff pastry roses:

3 peaches, washed, peeled, halved, pitted

1 tea. butter

1/4 cup peach jam

2 sheets puff pastry

1 table. brown sugar

For the cream:

7 peaches, washed, peeled, halved, pitted

Juice and zest of 1/2 lemon

1/2 cup jam-setting sugar (3:1)

2 tea. rose petal syrup

14 oz yogurt or regular cream cheese, softened

14 oz Greek yogurt

2 table. powered or icing sugar

1/2 cup vanilla or plain sugar

1 cup half and half (single cream)

Also:

Icing or powdered sugar, for dusting

For the puff pastry roses:

Preheat oven to 375 F or 190 C

Line 8 muffin tin holes with paper cups. Slice the 3 peaches very thinly. If the peaches are very firm then melt butter in a pan and fry or stew the thin peach slices for a few minutes or until soft and pliable. In another pan, heat the jam slowly.

Roll out the pasty puffs and cut into 8 strips about 1 1/4 inches or 4.5 cm wide. Lightly brush the strips with the jam and layer the thin peach slices on top of each strip slightly overlapping the pieces and "gluing" them together with a touch of jam if necessary. Arrange the slices so the tops of the peaches are just above the pastry on the top side and they face the same way - rounded side of the peaches in the same direction on the top of the pastry in a scalloped formation. 

Sprinkle the peaches with brown sugar. Gently fold each strip in half and gently press down. Roll up each strip as a cinnamon roll. Transfer the rolled pastry into each up - scalloped side up - into the lined muffin tin. Brush the tops with the remaining jam. Bake for 50 minutes or until the pastries have a golden brown color. If they are turning a bit too dark before they are finished baking, lay a piece of aluminum foil on top of them but don't secure it to prevent over browning. Remove from oven and let cool completely in the pan as they are. 

For the peach puree:

 

Dice the 7 peaches finely and mix in the lemon juice in a mixer but do not blend smooth - the puree should still be a slightly chunky. Stir in the jam-setting sugar and peaches together in a small sauce pan. Simmer on low heat - stirring constantly for a few minutes. Remove from heat then add in the rose petal syrup and mix well. 

For the cream:

In a bowl, mix the cream cheese, Greek yogurt, lemon zest, powdered sugar, vanilla/plain sugar with 1/2 cup of the peach puree until it's smooth. Whip the cream and fold into the cheese mixture gently but thoroughly.

 

Assembly:

In dessert glasses, layer the cream cheese first, then the puree, then more of the cream cheese. In the top layer of the cream cheese, make a well and add in a bit more puree. Top each cup with a pastry rose and sprinkle with powdered sugar. Place in fridge to keep cool until ready to serve. 

Source: Fairytale Baking