• Add peaches, water, dark brown sugar, and cornstarch to a medium saucepan and bring to a simmer over medium heat, stirring well, until peaches are softened and thickened (about 15 minutes).

• Blend the peaches in a food processor, then pour into a container and refrigerate overnight, or until completely cooled.

• Add Hockley Valley spelt flour, baking powder, salt, and sugar to a large mixing bowl and mix well.

• Cut the solid fat of your choice, and the olive oil, into the flour mixture until the fats have formed small pea-sized bits.

• Make a well in the center and add the water, mixing until it comes together into a ball of dough.

• Knead the dough 10 times to create flaky layers.

• Roll the dough out on either a spelt floured surface or parchment paper, to a 14 x 14 inch square, about 1/8 inch thickness.

• Trim off the edges to form a 12 x 12 inch square.

• Cut in half, then cut each of the halves into 4 rectangles. Use the scraps to make one more set of 2 rectangles.

• Spoon the peach filling into the center of each rectangle, reserving about 1 tbsp for later.

• Layer the other half on top and crimp the edges with a fork.

• Poke a fork hole in the top to allow the pastry to breathe while baking.

• Spread the pastries out on a parchment lined baking sheet.

• Brush the tops lightly with the remaining peach filling as a glaze.

• Place in the center rack of a preheated 400F oven and bake for 15 – 18 minutes, or until golden brown on top.

• Let cool before serving as the interior holds hot steam.