Peach Pastry

Ingredients:

 1 tsp vanilla 80 g butter 3.5 cups all-purpose flour 1 tsp baking powder 1 cup sugar 2 tbsp sour cream 2 eggs Filling: 1 can of condensed milk 70 g walnuts (or chocolate spread)

Decoration:

 2 carrots 70 g brown sugar 1 beetroot

Preparation:

To prepare the shortcrust pastry, gather the following ingredients: flour (sifted), room temperature butter, eggs, sugar, and sour cream. Beat the eggs with sugar and vanilla. Add the butter, sour cream, half of the flour, and baking powder. Mix with a mixer until a soft dough base forms. Add the remaining flour and knead a soft dough. Divide the dough into 24 balls. Shape them into half-spheres. Place on a baking sheet lined with parchment and bake at 190°C for 15 minutes. Let the finished halves of the future "peaches" cool on a rack. Remove the insides from the halves.

 For the cream, boil a can of condensed milk for 2 hours in a pot of water, or you can buy ready-made boiled condensed milk. I prefer to boil it myself. Mix half of the boiled condensed milk with finely chopped walnuts. Fill the halves with the cream. Coat the edges with boiled condensed milk and stick the halves together. Peel the carrots and beetroot to make juice, prepare sugar for coating. Fine brown sugar works perfectly. Squeeze carrot juice using a juicer. Squeeze beet juice; if you don’t have a juicer, grate the vegetables and squeeze the juice through cheesecloth. Once the halves of the "peaches" have set, you can start decorating. Dip the "peach" 2/3 into the carrot juice and let it drip a bit, then dip the uncolored part into the beet juice and immediately roll in sugar. The "peaches" are ready. Let them dry a bit and you can serve. From this amount of ingredients, you will get 12 pastries. Enjoy your meal!