Ednas Peach Kuchen Vegan Recipes

PEAR KUCHEN

Steps:

• Make the dough: Warm milk to 110 degrees (or until warm to the touch), sprinkle with yeast, stir and let stand for 5 minutes until dissolved. Add butter and stir until mostly melted.
• Butter or oil a large bowl. In a second large bowl, whisk together sugar, salt and egg yolk. Add flour and stir with a wooden spoon until incorporated. Add warm milk mixture and stir until combined and dough comes together in a smooth, sticky ball, about 2 minutes. Transfer to prepared bowl, cover with plastic wrap and let rise in a warm spot until doubled in size, 2 to 3 hours. (Alternatively, dough can rise in refrigerator overnight.)
• Meanwhile, make the pastry cream: Place a fine-mesh sieve on the rim of a medium bowl. In a heavy-bottomed medium saucepan, blend cream cheese and sugar until smooth. Whisk in flour, egg, milk, salt, cardamom pods and anise seed. Cook over medium heat, whisking occasionally, until mixture starts to thicken, then whisk constantly until it starts to boil. Continue cooking, whisking constantly, for 2 more minutes, then immediately pour mixture into fine-mesh sieve. Use a spatula to push it through sieve and into bowl. Let cool, stirring occasionally, for 5 minutes, then stir in butter and vanilla. Press plastic wrap directly on surface of pastry cream and refrigerate until ready to use.
• Make the streusel: In a small bowl, whisk together flour, sugar, brown sugar, cinnamon and salt. Add butter pieces and toss to coat. Use fingertips to rub butter into dry ingredients until pea-size lumps form. Cover and refrigerate until ready to use.
• Roll out dough: Butter two 9-inch pie plates. Turn dough out onto a lightly floured work surface and with floured hands gently knead it into a log. Divide log in half and flatten into discs. With a lightly floured rolling pin, roll each disc into an 8-inch round. Transfer rounds to pie plates, pressing dough to edges of pan and just slightly up sides. Let rise for about 20 minutes while you prep fruit.
• Set a rack in the middle of the oven and heat to 350 degrees. Peel and core pears, then slice them lengthwise into 1/4-inch-thick slices and place in a medium bowl. Sprinkle with sugar and apple cider vinegar or lemon juice and toss to coat.
• Assemble the kuchens: Spread about 1/4 cup pastry cream on bottom of each kuchen, stopping 1/2 inch from edge of dough, then arrange pear slices in an overlapping circular pattern on top. Divide remaining pastry cream between kuchens and carefully spread it evenly over pears. Sprinkle streusel over both and bake in center of oven until dough is light golden brown, 20 to 25 minutes. (If your oven can't accommodate both kuchens, refrigerate one while the other bakes.) Serve warm or at room temperature. Baked kuchens can be wrapped tightly in plastic wrap, then foil, and frozen up to 1 month. Rewarm before serving.

EDNA'S PEACH KUCHEN (VEGAN)

Steps:

• Preheat oven to 350'F.
• FOR THE CRUST.
• Place the flour, 1/4 cup sugar and baking powder in a large mixing bowl and stir together.
• Cut the oil into the flour mixture using a pastry blender or a fork until the mix is crumbly.
• Pat an even layer of the mixture into the bottom of a 8x8x2" baking glass baking dish.
• FOR THE FILLING.
• Place the peach halves in three rows of three cut side down over the bottom crust. Combine the remaining two tablespoons of sugar and cinnamon and sprinkle over the peaches.
• Put the Kuchen into the oven on the center rack and bake for 15 minutes.
• FOR THE GOLDEN CREAM TOPPING.
• Put the tofu sour cream, maple syrup and turmeric (if using) in a small mixing bowl and stir together until well combined.
• Once the kuchen is finished baking in the oven remove it and put the cream topping over the peaches.
• Return to the oven and bake for another 30 minutes.
• Serve warm or cold.
• Bon Appetit!

PEACH KUCHEN

Steps:

• Preheat oven to 425°F.
• In food processor, pulse flour, confectioners' sugar and salt to combine. Drop in butter and pulse until it forms a dough. Pat into the bottom of an ungreased 11" x 7" x 2" metal baking pan.
• Drain peaches, pat dry and arrange over the crust; set aside.
• In a bowl, beat eggs; add sugar, flour and sour cream and beat until smooth. Pour over peaches.
• Bake 10 minutes. REDUCE heat to 325F; bake 35 minutes longer or until center is set.
• Store in refrigerator.

PEACH KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown.

PEACH KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown.