Crispy biscuit for tea with juicy peaches: how to make a spectacular seasonal dessert

In summer, you can make a biscuit instead of high-calorie casseroles and pies. The dough is very crispy and golden. And juicy peaches are perfect for the filling.

The idea of making a crispy peach biscuit was published on the Instagram page of food blogger Yulia Tankayeva (cheesewithtulips). The pastries are moderately sweet.

Ingredients for the dough:

• flour - 115 g
• sugar - 7 g
• salt - 3 g

• butter - 113 g
• sourdough starter at its peak (100%) - 115 g
• cold water (from the refrigerator) - 37 g

Ingredients for the filling:

• peaches - 5-6 pcs.
• lemon juice - 20 g
• sugar - 50 g
• corn starch - 5 g
• salt - 3 g
• a sprig of thyme
• vanilla sugar - 1 sachet

Method of preparation:

1. In a large bowl, mix together the flour, sugar, and salt.

2. Cut the butter into small cubes.

3. Add the butter and mix lightly.

4. Use a pastry blender or your fingers to cut the butter into crumbs.

5. Add the sourdough starter and cold water.

6. Mix with a spatula until well combined.

7. The dough should come together, but if it is still too dry, add more water, 1 tablespoon at a time, as needed.

8. Put the dough on a clean work surface.

9. Gather and gently knead it into a ball shape.

10. Wrap the ball tightly in plastic wrap and refrigerate for 2 hours (or overnight).

11. For the filling, combine the peaches, lemon juice, sugar, cornstarch and salt in a large bowl.

12. Preheat the oven to 200 degrees and cover a baking sheet with parchment paper.

13. Unwrap the dough and place it on a lightly floured work surface. Using a rolling pin, roll out the dough into a round shape about 25 centimeters in diameter.

14. Transfer to a floured baking sheet.

15. Add the filling to the center of the crust, leaving a 5-centimeter border around it. Then roll the edge of the dough up over the filling, overlapping several times, going around the biscuit.

16. Put in the refrigerator for 30 minutes.

17. In a small bowl, whisk together the egg yolk and a drop of cream.

18. Remove the biscuits from the refrigerator and brush them with the egg and cream.

19. Sprinkle the sugar over the crust and over the fruit.

20. Bake for 40 minutes or until the juice boils and the crust is golden brown.

21. Let cool for 25-30 minutes and serve warm biscuits with a scoop of ice cream.