Peach-mascarpone Crostatas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (15 ounce) package refrigerated pie crusts, dough at room temperature
• 3 large ripe peaches
• 1 teaspoon lemon juice
• 4 tablespoons sugar, divided
• 1 tablespoon flour
• 1/4 teaspoon ground cinnamon
• 4 ounces mascarpone cheese
• 1 egg , beaten
• additional sugar

Recipe

• 1 preheat oven to 375 degrees.
• 2 remove pie crusts from packaging and squeeze both crusts together.
• 3 roll into a 12-inch long, 3-inch wide, 1/2-inch high rectangle and cut into 6 2-inch pieces.
• 4 roll one piece into a ball, and then roll out into a 5-inch circle on parchment paper.
• 5 place on a parchment paper-lined baking sheet and continue with remaining pie crust dough.
• 6 set aside while you prepare the peaches.
• 7 peel the peaches, slice in half and remove the seeds.
• 8 place peach halves in a bowl, sprinkle with the lemon juice and stir gently.
• 9 sprinkle 2 tablespoons of the sugar, the flour and cinnamon over the peach halves and stir gently to coat all peaches with the dry ingredients.
• 10 set aside.
• 11 place the mascarpone cheese in a bowl and add the remaining 2 tablespoons of sugar.
• 12 spoon 1 heaping tablespoon of the sweetened mascarpone cheese into the hollow of one of the peach halves.
• 13 center the peach half filled-side down on one of the pastry circles.
• 14 brush the dough with the beaten egg and crimp dough around the peach.
• 15 continue with remaining peaches.
• 16 brush the outside of all 6 crostatas with the remaining egg and sprinkle the outside crusts with granulated sugar.
• 17 bake for 30 minutes.
• 18 serve immediately, or refrigerate and serve cold.