Cinnamon Peach Dumplings Recipe
Ingredients
| Unsifted flour | 1 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Water | 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Cinnamon | 1/2 Teaspoon | |
| Canned peach | 6 , drained | |
| 3/4 cup sugar and 2/3 cup water | ||
Directions
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.
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.
Chef
