Mascarpone Stuffed Peach Pastries

Adapted from taste magazine

Combine the ground almonds , mascarpone , brandy and orange zest in a bowl.

Mix to combine and put in refrigerator until required.

Preheat oven to 220c.

Cut 12 rounds of pastry 3cm larger in diameter than the peaches.

Fill each peach cavity with about 1 tbsp of the mascarpone filling so it spills over the cut side of the peach.

Put a peach half , cut side down , in the centre of each pastry round and gently press down.

Generously dust with icing sugar , then bake for 17-20 minutes or until golden and puffed.

Cool slightly before serving , dusted with more of the icing sugar.

ground almonds, mascarpone, brandy, orange, zest of, fresh peaches, puff pastry, icing sugar