In saucepan, combine cornstarch, sugar, salt and water. Mix well. Cook over low heat, stirring constantly, until thickened. Remove from heat. Stir in peaches and almond extract. Set aside. Remove dough from cans and separate into biscuits. Roll out each into 4 in rounds on lightly floured surface; let stand for 10 minutes. Roll out again. Spoon peach filling over half of each biscuit round. Fold dough over to enclose filing; use a fork to seal edges. Place the filled half-rounds on an ungreased baking sheet. Brush tops with melted butter and sprinkle lightly with slivered almonds. Bake at 400 degrees for 8-10 minutes, or until pastry is nicely browned.
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