Peach Blueberry Empanadas
Sometimes you put two things together and an amazing new twist is added to life. Kind of like peanut butter and chocolate, or chips and guacamole. This new creation becomes a stand by that you return to time and again. Your friends and family members ask for the recipe. You have created a success!!
O.K. so maybe I am exaggerating, but it was the abundance of peaches, the serendipity of having blueberry’s and croissant dough and the need for some sweet little something for dessert that led to this recipe! The coolest part was that it was surprisingly good. Not just average, or o.k., it was ‘give it to me anytime’ comfort food. Who knew?? It’s easy as can be and I have made it several times just to check on how consistently good it was and wonder of wonders, it stood up to the test of duplication and time!! I hope you try it, and it is as good for you as it was for us!!
Cut 2 cups of fresh peaches in 1 inch dice, or thin slices and sprinkle 1/4 c. brown sugar and 2 tsp. of vanilla on the peaches. Add 1/2-1 cup of fresh blueberry’s. Stir to dissolve sugar granules and allow to sit for 1 hour at room temperature (this could be longer, but I was cooking dinner and that’s about how much time it took!)
Roll out refrigerator crescent dough and separate triangles of dough. Spoon peaches and blueberries onto triangles (leave liquid in bowl for later) and add 1/2 tbs. of butter. Top fruit filled triangle with another triangle sealing dough sides and topping with a blueberry. Bake in 350 degree oven until pastry is golden brown. Remove from the oven and transfer to serving dish. Ladle syrup from bowl onto pastry right before serving. Another version is to add ice cream and then top with syrup. We actually liked the plain pastry and syrup better, but everything is good with ice cream!!