Peach Crusts with Brandy

Ingredients

• 1 sheet (about 14 oz) Puff pastry (Or use plain pastry dough)
• 6 halves Canned peach halves (In syrup, drained)
• 2 tablespoons Powdered sugar (For dusting)
• 2 tablespoons Brandy (For flambéing)

Instructions

1. 1Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry to about 1/8 inch thickness. Cut into 2.5-inch squares.
2. 2Place the pastry squares on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed up. Let cool completely on a wire rack.
3. 3While the pastry is cooling, drain the canned peach halves from their syrup. Place the peach halves on a baking sheet and heat in the oven for the last 5 minutes of the pastry baking time, or until warmed through.
4. 4Once the pastry squares are cool, gently press down the center of each square to create a small cavity. Arrange a warmed peach half on each pastry square. Sprinkle generously with powdered sugar. Pour about 1 teaspoon of brandy into each cavity.
5. 5Just before serving, carefully light the brandy in each cavity with a long match or lighter. Allow the flames to burn for a few seconds, then blow them out. Serve immediately.