° Stick butter
° 1 bag of cream cheese
° 4 1/2 c. Soup
° Sugar 3 tbsp.
° All delicate use
° 1 teaspoon
° 1 packet of dried plums 2 boxes of peach nectar
° 3/4 c. Sugar
° Vanilla extract
° 1 egg
° 1 teaspoon of water
° 1 teaspoon
° Ground cinnamon 4 tbsp.
About the crust: In a medium bowl and using the mixer on medium speed, beat the butter, cheese, cream and sugar until the mixture is smooth and there is no more pieces of butter or cream cheese visible, about 5 minutes. Add the flour and season with salt and mix until combined. Turn the dough over on a delicate surface. Divide the dough in half, cut it into tablets and wrap it in plastic wrap. Refrigerated least 1 h .
For the garnish: In a medium saucepan, bring the peaches, nectar and 3/4 cup of the sugar to a boil. Reduce heat to low and simmer until aesthetic consistency, 30 to 40 minutes; To calm down. Stir in the vanilla.
Roll out the dough 1/8 inch thick on a flour surface. Cut 16-20 four-inch circles, collect the scraps and re-loop as needed. Place the circles on a baking sheet and wrap them with plastic wrap; Refrigerated least an hour .
In a small bowl, beat the eggs and water. Placing a tsp of peach mixture in focus of dough circle. scrub edges of dough with an egg, fold dough on filling & curl edges with a fork. Repeat with remaining dough circles. Keep pancakes chilled until they are ready for frying. In a shallow bowl, combine 1 cup of the remaining sugar and the cinnamon.
In a large, sturdy pot fitted with a deep thermometer, heat the oil to 350 degrees Fahrenheit (the oil should measure 4 inches). Add 3 pies to hot oil and fry until golden, about 2 minutes per side. Tap on paper towels also coat with cinnamon sugar. Renew until all peach pies are fried.