What's not to love about fresh peaches, butter and brown sugar wrapped in a delicate puffed pastry and sitting in a pool of rich creme anglaise? In other words... Peach Dumplings...
The only thing that would make this flaky yummy creation more loved is if it would be served for breakfast! Well call me cupid, and get ready to fall head over heals!
Our peach crop has been exceptional and sweet this year! So I wanted to take full advantage of these just picked lip-smacking beauties.
Traditionally, peach dumplings are made with pie crust, but I have an easier, less time consuming version. I use store bought puffed pastry instead of homemade pie crust.
I hope you will consider yourselves Lancasterians for a day and indulge in this delicious treat for breakfast or dinner while the peaches are so fresh in season!
StoneGable Peach Dumplings
8 large very ripe peaches
4 TBS butter
1/2 cup brown sugar
1/2 cup white sugar
2 boxes puffed pastry sheets
1/4 cup heavy cream
Preheat oven to 400 degrees.
Take thawed puffed pastry out of box and roll into a square.
Cut pastry sheet into 4 squares.
Set aside. Cut 2nd sheet of pastry the same way.
Cut out leaves using another puffed pastry sheet. You can cut them out freehand...
Or use a cookie cutter. I have a trio of leaf fondant cutters that are perfect for this!
Score each leaf to resemble leaf veins. Set leaves aside.
SG tip: I use a well floured pastry cloth whenever I work with dough. It makes my pastry life soooooo much easier. I do not use a pastry sleeve for my rolling pin though. Once the cloth has been used and floured several times it will become seasoned. When I am done using it, I shake the excess flour out into the sink and pop my pastry cloth into a freezer bag and then into the freezer.
SG tip #2: Keeping a pretty cup filled with flour on hand to continually dust the pastry cloth is a good idea. This keeps the pastry from sticking and making a mess, and the cup is pretty to work with! I keep this cup in my flour bin.
Mix sugars together in a bowl. Add soft butter and mash together with a fork. Mixture should be somewhat crumbly. Set aside.
Cut very ripe peaches in half using the natural indent in the one side as a guide. Gently twist and the peach should easily pull apart. It really helps to use freestone peaches.
Remove pit from peach with a sharp knife. Repeat with all peaches.
Remove one puffed pastry square onto a work surface. Scoop a generous tablespoon of sugar mixture in the hollow of one half of a peach. Put peach together. Sugar mixture will be in the middle. Sit upright on the pastry square.
Use a little water to wet the ends of the pastry and gently push them together.
Fold opposite diagonal ends up and over peach tucking in the sides of the pastry.
Using a pastry brush, brush heavy cream on dumplings and cut out leaves. Arrange leaves on dumplings and dust with sanding sugar.
Bake at 400 degrees for 30-40 minutes, until golden brown.
Let cool for 10 minutes.
While peach dumplings are cooling, make an easy creme anglaise. Melt a GOOD vanilla bean icecream in the microwave (shhhhhhhh- don't tell it is not from scratch and no one will know the difference). That's it! Creme anglaies!
Pour creme anglaise into a bowl and gently submerge the peach dumpling into the vanilla yumminess.
If you are having StoneGable Peach Dumplings for breakfast, the traditional way to eat it is with milk poured over it.