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Cinnamon Peach Dumplings

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  Unsifted flour 1 3⁄4 Cup (28 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Egg yolk 1
  Water 3 Tablespoon
  Lemon juice 1 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Peach halves 6 (Fresh Canned Or Drained)
  Sugar 3⁄4 Cup (12 tbs)

Mix flour and salt thoroughly.
Mix in butter with pastry blender or fork.
Mix egg yolk, 3 tablespoons water, and lemon juice together.
Mix lightly into flour mixture with fork.
Preheat oven to 425 °F.
Grease 8 x 8 x 2-inch baking pan.
Roll dough on lightly floured surface into 12 x 18-inch rectangle.
Cut into 6 (6-inch) squares.
Mix 2 tablespoons sugar and cinnamon.
Roll peach halves in sugar mixture.
Place peach half, hollow-side-down, in center of each pastry square.
Bring corners together over peach.
Moisten; seal.
Place in baking pan; allow space between dumplings.
Heat 3/4 cup sugar and water to boiling.
Pour over dumplings.
Bake about 40 minutes, until browned.

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