Peach Ginger Cream Cheese Pastry Cups

1. For peach ginger jam, in small bowl, whisk together pectin and 30 g. sugar.

2. In heavy saucepan, whisk peach ginger puree, 300 g. sugar, glucose and lemon juice. Over high heat, bring to a boil. Whisk in pectin mixture; cook, whisking, until temperature reaches 104 C.

3. Pour into shallow bowl and refrigerate until well chilled.

4. For cream cheese filling, in food processor, combine lemon zest puree, cream cheese, sugar, egg yolk and almond extract. Cover and process until smooth. Transfer to bowl and refrigerate until well chilled.

5. For pastry dough, in clean food processor, pulse flour, salt and butter until butter is size of peas. Whisk together sour cream and egg yolk; add to flour mixture and pulse until dough forms.

6. Flatten dough into 1-inch-thick disk; wrap tightly in plastic wrap and refrigerate overnight.

7. Load peach ginger jam and cream cheese filling into separate pastry bags; set aside.

8. On surface dusted with confectioners sugar, roll pastry dough to 1/8-inch thickness. Cut into 4-inch squares, rerolling scraps once and cutting again. Spray a muffin tin with nonstick spray. Place dough squares into muffin cups; pipe in peach ginger jam and cream cheese filling. Pull up corners of dough square and shape to fit.

9. For almond topping, in small bowl, whisk egg white, sugar and salt until foamy. Stir in almonds. Place a little pile of almond topping on each pastry cup.

10. Bake in 350 F oven for 25 to 30 minutes until golden brown. Let cool in muffin tin 10 to 15 minutes. Remove from tin while still warm and place on wire rack to cool completely.

Photo courtesy of The Perfect Puree of Napa Valley