Ingredients
Units
for the dough,
- 1 cup flour
- 2 yolks
- 1/4 cup warm milk
- 1 tablespoon butter
for the filling,
- 3 large peaches, peeled, pitted, and sliced about 5 mm (1/8″)
- 3 cloves
- 1 cup fig jam or peach
Instructions
- Place the peaches in a medium saucepan with the cloves, and cook over medium heat. Once it boils, let it boil gently for 5 minutes. Turn off the heat and let it cool.
- For the dough: mix the flour with the yolks, and work with a fork to make sand. Add the warm milk with melted butter, work to form a smooth and elastic dough, and knead for 8-10 minutes with the hand mixer or 20 minutes by hand. Wrap in plastic wrap and refrigerate for at least an hour.
- Preheat the oven to 200C or 400F.
- On a floured counter, roll the dough until very thin. You need to be able to see through. Put the dough on a kitchen towel and leave it for 5 minutes to dry, then brush with melted butter or vegetable oil.
- Spread the fig jam over the oiled dough, layer the cooked peaches, and throw away the cloves. Roll up starting from the longest side. Carefully pass it to a buttered baking pan and brush it with milk or beaten egg.
- Bake for 40-45 minutes until golden and crisp. Cool in the pan and cut still warm. Serve sprinkled with powdered sugar if desired.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Chilean