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1. Preheat oven to 400°F.
2. On a lightly floured surface, roll
out puff pastry dough into a rectangle
measuring about 10 by 11 inches. Transfer
dough to an ungreased baking sheet.
3. Arrange peaches in neat rows on top
of pastry dough, alternating the way each
row faces, leaving a 1-inch border around
dough edges. Fruit can overlap slightly.
Fold dough edges over fruit, pinching
together the corners so dough holds its
shape. Refrigerate for 15 minutes.
4. Brush edges of dough with beaten egg.
Bake at 400°F for 30 minutes, or until
crust is golden brown. Remove galette
from oven. Drizzle surface of peaches with
raspberry syrup.
5. Scoop caramel topping, if using, into a
small bowl and microwave for 10 seconds.
Use a spoon to drizzle caramel topping over
peaches. Cut into squares and serve warm,
with whipped cream or ice cream, if desired.
Source: Courtesy of Hannaford fresh magazine July-Aug 2009
Nutrition Facts |
|
Serving Size
(83g
)
|
|
Servings Per Container
8
|
| Amount Per Serving |
| Calories 80 |
Calories from Fat 19 |
| |
% Daily Value * |
| Total Fat 2.2g |
3% |
| Saturated Fat 1g |
3% |
| Trans Fat 0g |
|
| Cholesterol 26mg |
9% |
| Sodium 52mg |
2% |
| Total Carbohydrate 15g |
5% |
| Dietary Fiber 1g |
5% |
| Sugars 8g |
|
| Protein 2g |
|
| Vitamin A 5% |
Vitamin C 8% |
| Calcium 1% |
Iron 2% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
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1 ea |
Frozen puff pastry crust dough sheets, thawed |
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5 ea |
Peaches, peeled, pitted, cut, 1 inch chunks |
|
1 ea |
Eggs, beaten |
|
3 Tbs |
Hannaford Inspirations Raspberry Fruit Syrup |
|
2 Tbs |
Caramel topping |
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