Peach-like cookies with condensed milk

Ingredients

The dough

3 large eggs (3pc)
160 grams (5.6 ounces) granulated sugar
60 grams (2.1 ounces) sour cream
70 grams (2.5 ounces) unsalted butter, softened
350 grams (12.3 ounces) all-purpose flour
1 teaspoon baking powder
Pinch of salt

The filling

200 grams (7.1 ounces) boiled condensed milk
50 grams (1.8 ounces) apricot jam

Equipment

Baking Sheet
A good quality baking sheet ensures even cooking. Line it with parchment paper to avoid sticking and for easy cleanup.
Parchment Paper
This keeps your pastry from sticking and makes for a quick and easy cleanup.
Mixing Bowls
Use separate mixing bowls for wet and dry ingredients to avoid clumping.
Sifter
Sifting flour removes lumps and adds air, making your pastry light and fluffy.
Pastry Bag
A must for filling the pastries neatly and efficiently. If you don't have one, a ziplock bag with the corner snipped off works in a pinch!

Instructions

Step 1

Ensure all the ingredients are at room temperature. This helps them combine better and results in a smoother dough.

Step 2

Beat the eggs, sugar, and salt together until the mixture becomes light and fluffy. This takes around 3-5 minutes with an electric mixer.

Step 3

Add softened butter and sour cream to the mixture, and mix well.

Step 4

Sift flour with baking powder and gradually add the flour to the wet ingredients. The dough should be soft and slightly sticky. If the dough feels too sticky, add a bit more flour, one tablespoon at a time.

Step 5

With wet hands, form balls of dough weighing around 30-40 grams each.

Step 6

Arrange the dough balls on a baking sheet lined with parchment paper.

Step 7

Bake in a preheated oven at 356°F (180°C) for about 15 minutes. The bottoms should be lightly browned, while the tops will remain light.

Step 8

Allow the cookies to cool slightly, then carefully scoop out the centers of the warm halves. Be gentle to avoid breaking the cookies.

Step 9

For the filling, whisk together boiled condensed milk and apricot jam briefly until well combined. Using thick condensed milk prevents the filling from becoming too liquidy.

Step 10

Fill a pastry bag with the filling mixture and fill the hollow centers of the cookie halves. Press two halves together to form a peach shape and refrigerate for a couple of hours.

Step 11

For the final touch, dip the 'peaches' alternately into carrot and beet juice, then roll them in fine sugar. Alternatively, you can use apple juice and food dyes. Ensure the juices are not too watery to avoid making the cookies soggy.

Servings

When it comes to serving these delightful peach-inspired pastries, the possibilities are truly endless! 🌟

Tea Party Ready: Serve these delicate treats on a tiered cake stand alongside a freshly brewed pot of tea. The visual appeal will wow your guests, and the flavors will bring a smile to everyone’s face.

Brunch Bliss: Add a little elegance to your brunch spread by pairing them with fresh fruit, yogurt, and a sprinkling of mint leaves. A mimosa on the side wouldn't hurt either! 🥂

Cozy Evening Snack: Enjoy them warm with a cozy cup of hot cocoa or a glass of chilled milk. They make for the perfect sweet ending to a long day. 🍪✨

Variations

Looking to adapt this recipe to cater to different dietary preferences? No problem! 🤗

Gluten-Free Variation: Substitute the regular flour with a gluten-free all-purpose flour blend. Ensure that your baking powder is gluten-free as well. Your gluten-free friends will love you for it!

Vegan Variation: Replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water = 1 egg), use vegan sugar, and swap the butter with coconut oil or a vegan butter substitute. Opt for a vegan condensed milk and apricot jam for the perfect filling! 🌱

Faq

Why does my dough feel too sticky?
It's important to add the flour gradually. If it’s still too sticky, you can add a bit more flour until it’s easily manageable.
Can I make the filling ahead of time?
Yes, you can prepare the filling in advance and store it in the fridge until you’re ready to use it.
What’s the best way to color the pastries without artificial dyes?
You can use natural juices like carrot, beet, or apple for a gorgeous color without any artificial additives.
How do I ensure the pastries don’t crack when I fill them?
Let the cookies cool slightly before hollowing out the centers. This will prevent them from cracking and falling apart when you fill them.
How can I store these pastries?
Store the pastries in an airtight container in the fridge. They should stay fresh for up to 3 days.
Can I freeze these pastries?
Yes! These pastries can be frozen for up to a month. Just thaw them in the fridge overnight before serving.