Peachy Delights: Flavoured Cookies With Decadent Vanilla Pastry Cream Filling

Love What UEAT
Nov 17, 2024
4 min read

Updated: Apr 21

Desserts & Treats#peachcookies #Christmascookie #Holidaycookies #Italianpeachcookies #biscottidipesche #fintepeschedolci

Peach cookies are one of the prettiest cookie. I have to thank my beautiful sister Rosa, who taught me how to make this attractive looking cookie, many, many years ago.

I can’t remember the exact year, however; I know it was in the late 70’s. It was my sister that taught me to bake the cookie over walnut shells. I must admit that over the years, I may have altered some of her ingredients for the cookie dough. 😂

These delectable sweet peach looking cookies make for an elaborate table.

It’s a very simple cookie to make, filled with a silky smooth delicious pastry cream, dipped in peach liqueur (also known as Peachtree Schnapps) and rolled in super fine sugar. They can also be made without alcohol by simply making a water and sugar syrup, so everyone can enjoy this luscious delicious Italian dessert that originated from Sicily.

They are typically made only for holidays, especially at Christmas time or any other special occasions, such as Baptisms, Communions, Confirmations, birthdays, bridal showers, and family gatherings.

So let’s continue to carry on the tradition and make these delicious and gorgeous looking cookies.

.INGREDIENTS: DOUGH

6 cups (770 g) sifted all purpose flour (plus reserve one cup on the side, if needed)

3 large eggs 🥚 (room temperature)

2 cups (200 g) sugar

1 cup (200 ml) sunflower oil 🌻 (or any neutral oil)

1 cup (228 ml) milk 🥛 (room temperature)

4 teaspoons (16 g) baking powder

1 teaspoon (5ml) vanilla extract

1/2 teaspoon (3 g) salt

INGREDIENTS: PASTRY CREAM

6 egg yolks (room temperature)

2 cups (475 ml) heavy cream

1 tablespoon (5 ml) vanilla extract

1/2 cup (50 g) sugar

2 tablespoons (10 g) sifted corn starch

2 tablespoons softened unsalted butter 🧈

pinch of salt

INGREDIENTS TO MAKE THE GREEN LEAVES 🍃

1 stick (113 g) softened unsalted butter 🧈

1/4 cup (25 g) powdered sugar

2-3 drops green food colouring

INGREDIENTS TO SOAK THE COOKIES

3/4 cup (150 ml) peach liqueur (X2… one for red and one for yellow food colouring)

Super fine sugar

Red & yellow food colouring

DIRECTIONS TO PREP WALNUT SHELLS

Only for those who wish to use our method by using the walnut shells, and note this is only done the first ever time using them!

1) Place the shells in a saucepan filled with water.

2) Bring to a boil & boil for a few minutes.

3) Let cool. Remove the shells & place them on a clean dish towel.

4) Let dry completely 1-2 days best.

5) Before using them for baking, lightly rub them with a greased paper towel dampened with vegetable oil. This will help to easily release the cookies off of the walnut shells. OR - simply roll out the cookies & carve out the centre.

DIRECTIONS: PASTRY CREAM

1) Bring to a boil then set aside heavy cream with vanilla

2) whip the egg yolks, sugar & salt :Beat until pale yellow & thick .

3) Add 2 tbsp of sifted corn starch & mix that in.

4) Ladle a small amount of the heated milk & add to the batter & mix slowly- this is called tempering ..

5) Pass it through a sieve, add back to sauce pan to cook on medium heat until it thickens-

6) Once thickened, remove from heat & pass through a sieve again to catch any clumps.

7) add 2 tbsp of softened unsalted butter and whisk in the hot mixture.

8) place plastic wrap over the cream touching the full surface to avoid a dry skin layer forming….chill in fridge until ready to use.

DIRECTIONS: DOUGH

1) Prepare baking sheets

2) In a large bowl, sift the flour, baking powder & salt.

3) In another bowl, add the eggs, sugar, vanilla extract, sunflower oil, and milk and mix well. For easy pouring, transfer into a large measuring cup.

4) Make a well in the centre of the flour mix & gently pour in the wet mixture, in increments mixing with a fork & finish by hand.

5) A very soft dough will form. (IF YOU FEEL THAT THE DOUGH IS TOO WET, ADD SOME OF THE RESERVED FLOUR)

BAKING AND CARVING THE COOKIES:

1) Take a tsp of dough & spread it evenly over the greased walnut shells…. OR roll the dough into a round ball. Dough will be sticky, so consider having a clean dampened tea towel handy to wipe off your finger tips from time to time.

2) Bake in a preheated oven at 350 FH(180 C) for 20-25 mins, or until slightly golden or lightly browned. Your choice, either a little lighter or a little darker.

3) Cool before carving out the center with a small spoon / knife.

4) vigorously whisk the chilled cream to bring back a smooth texture.

5) Prepare your green coloured buttercream as leaf decoration. Cream well the butter and powdered sugar. Then add 2-3 drops of the green food colouring. Place in a piping bag with a leaf piping tip.

FILLING AND DECORATING:

1) Match 2 cookies together to form a peach 🍑. Fill both halves with the custard pastry cream & gently press them together.

2) add peach liquor in 2 bowls and add a few drops of each colour (red/yellow)

3) In a 3rd bowl, pour the super fine sugar.

4) Dip the cookies in the yellow liqueur and then in the red liqueur. Roll into the sugar. Coat the cookies evenly.

5) Place the cookies onto serving platers and decorate by piping the leaves with the green buttercream. These peach cookies aren’t only pretty to look at, they are soft and so wonderfully delicious 😋!