If you are a coffee drinker, you need to get a French press. This is the best way to make coffee at home, and it doesn’t get any easier. You get an amazing coffee-house flavor, and it doesn’t even need electricity. I fell in love with French press coffee in Europe and I’ve used them ever since.
For a gorgeous, thoughtfully stocked, kitchen store, their prices are outstanding (remember that marble rolling board? Shockingly inexpensive!) and the store has everything I’m looking for, I’d take this over shoe shopping any day (ok, most days).
Sur La Table and I are giving away this fabulous Le Creuset French Press (that I adore) and some amazing Sarahbeth’s Peach Apricot jam that has quickly become a favorite of mine. The ingredients are amazingly simple: sugar, water, peaches, apricots. The simplicity of the recipe puts the focus on the amazing fruit. Try turning over the jar of jam at your local super market and you’ll know why I’m so thrilled with this jam. Most commercial jam is full of dozens of unpronounceable ingredients, and even food dye (why the heck does my apricot jam need to be oranger?!). Sarahbeth’s jam is amazing, I’m a fan of the honest ingredients and incredibly huge flavors of real life fruit.
Because this jam is so gorgeously simple, I wanted a recipe that was simple as well. Something easy to throw together for your Mothers Day brunch, but that will show off that fabulous jam.
Just roll out a sheet of puff pastry and cut it into squares.
Fill those squares with a little sweetened cream cheese and jam (the stuff that breakfast dreams are made of).
Seal it up to keep all the good stuff inside.
Brush it will a glaze made from jam and a little water to thin it.
Bake it to golden brown perfection.
Apricot Peaches and Cream Turnovers
Yield: Yield: 6 Pastries
- 4 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 sheet puff pastry, thawed
- ¼ cup Apricot jam
- 2 tbs jam plus 1 tbs water for glaze
- pearl or sanding sugar (optional)
- Preheat oven to 400.
- In a small bowl, stir together the cream cheese and the powdered sugar, set aside.
- Roll out the puff pastry on a lightly floured surface. Cut into 6 equal sized squares.
- Add 1 tablespoon sweetened cream cheese towards one corner of the squares, leaving about ½ inch edge empty. Top with 1 tablespoon jam.
- Moisten the edges with water, fold the puff pastry over into a triangle.
- Use a fork to seal the edges, transfer to a baking sheet that has been covered with a silicone baking mat or parchment paper.
- In a small bowl, wisk together the 2 tbs jam and 1 tbs water. Brush each pastry with the glaze, sprinkle with pearl or sanding sugar if desired.
- Bake at 400 for 15 to 18 minutes or until golden brown.