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Peach and Blueberry Pastry Pocket with Vanilla Glaze and Candied Almonds
Ingredients
  • subheading: Pastry Pocket:
  • 8 ounces cold cream cheese, cut into cubes
  • 1 ½ cups all-purpose flour, plus more for dusting
  • 1 stick (8 tablespoons) cold unsalted butter, grated on a box grater
  • Kosher salt
  • ½ cup plus 1 tablespoon granulated sugar
  • 1 large egg plus 1 yolk
  • 1 pint blueberries (about 10 ounces)
  • 3 peaches, peeled and small diced
  • 2 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • 6 sprigs thyme, tied together with kitchen twine
  • Zest and juice of 1 lemon
  • subheading: Glaze:
  • 1 ¼ cups confectioners' sugar
  • ¼ cup milk
  • ½ teaspoon vanilla extract
  • Juice of ½ lemon
  • Candied Almonds, recipe follows, for garnish
  • Flaky sea salt, for garnish
  • subheading: Candied Almonds:
  • ½ large egg white
  • ⅓ cup granulated sugar
  • Pinch kosher salt
  • 1 cup sliced almonds
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