Saturday, May 5, 2012

Peach Platz


  • 2 1/2 cups of flour
  • 1/4 teaspoon salt
  • 1 cup of butter or hard margarine
  • 2 eggs, beaten
  • 2/3 cup of warm water
  • 1 package of yeast
  • 1 tablespoon sugar
Filling
  • 1 can of peach pie filling
  • 1 14 oz can of drained peach slices, then mix into pie filling for extra fruit
Glaze
  • 1 cup icing sugar
  • milk or cream
  • 1/2 teaspoon vanilla extract
  1. Dissolve the yeast in the water with the tablespoon of sugar for about 10 minutes.
  2. Meanwhile, mix the flour, salt and cut in the 1 cup of butter and mix until crumbly as you would for pie dough.
  3. Add the beaten eggs, along with the yeast.
  4. Form into a soft dough.
  5. Knead the dough on a floured counter top until you have a nice soft and smooth dough. This does not take long as you want the dough to be tender like pie dough and not like a bread dough.
  6. Do not set aside to rise. Instead divide the dough into 2 portions with one portion being slightly larger.
  7. Roll to fit into a 11x15 greased pan.
  8. Fill with your favorite pie filling. I used peach but also added a 14 oz can of peaches that were drained, diced, and mixed in with the pie filling.
  9. Roll out the second piece of dough and cut into strips that you would lay over the fruit in a criss-cross pattern.
  10. Cover and let it rise for one hour.
  11. Bake at 375 degrees for 30-35 minutes or until a golden brown.
  12. While the platz is still warm, combine the icing sugar with vanilla and enough milk or cream to make a glaze that is thin enough to drizzle over the entire platz.
This is a nice thing to bring to a church potluck or a larger gathering. Not too sweet.



15 comments:

  1. Oh my stars. This is fabulous! How delightfully delicious!

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  2. All I can say is:

    Mmmmmmmmmmmmmmmmmmmm

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  3. Sounds good! What is or How do you make "Icing Sugar"?

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    1. Icing sugar is what Canadians call confectioners or powdered sugar.

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  4. This Swiss Amish Mennonite gal needs to learn how to make platz!!!!! That looks divine.

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  5. This looks yummy. Thanks for all of your great recipes.

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  6. As another Mennonite girl, I would not use peach pie filling -gotta be from scratch.

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  7. shirley reimer bertheletteMay 5, 2012 at 10:35 AM

    HI Charlotte,, this looks really yummy,,, but as you know I don't have must luck with the yeast (Ha,Ha) as I told you about the bubbat thing so went out to buy both yeast instant and regular one might just have to try this to see if it works.:) take care

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  8. Can you use other kinds of pie filling?

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  9. Yum! I love the fact that you added some sliced peaches too as I find the pie filling now a days to be less fruit and more syrup/glaze. That is a very good idea for any time you use filling. I've never heard of this but it certainly looks delicious and I love fruit desserts. Especially since you said it isn't too sweet. Thank you!

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  10. shirley reimer bertheletteMay 6, 2012 at 5:51 PM

    hey Char-- just wanted to tell you that I made that pizza bun and its very good,,nice to bring to a potluck too thanks

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  11. I had a relative that makes this, so I wanted to make it myself. I made it this morning and was surprised how easy it was and how good it turned out. We're going to have what's left of it for breakfast tomorrow. I just used sliced, ripe peaches instead of the canned pie filling that's usually more goop than fruit anyway.

    Thanks...this recipe is a real treat!

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