4 Ingredient Peach Dumplings Recipe 435

Steps:

• Preheat oven to 350 degrees. Cut peaches in half. Unroll crescent rolls and roll each peach in a crescent roll. Place in an 8x8 baking dish or casserole dish. Combine melted butter with ⅔ cup of reserved peach syrup. Pour over rolls. Sprinkle with cinnamon sugar. Bake 30-35 minutes or until lightly browned. Serve warm with ice cream.

Steps:

• In a mixing bowl, combine flour, sugar, and butter with a pastry cutter until it forms crumbles about half the size of a pea.
• Pour the can of peaches into your baking pan and sprinkle flour mixture evenly over the top.
• This recipe does take about 45 minutes to bake, just keep watch for the juices to start bubbling and the top to brown. Bake at 350. Sorry I forgot to add that in!

Steps:

• To prepare the stuffing, place the sugar, brown sugar, and chopped pecans into a medium-size bowl. Toss the ingredients to distribute evenly. Add in the vanilla and melted butter and mix until well-combined. Set aside. Line a cookie sheet with parchment paper and place a wire cooling rack on top. Lightly coat the paper and rack with cooking spray. Set aside. Cut the peaches in half, remove the pit, and carefully remove some of the center flesh to create a small pocket. Spoon the praline stuffing into the cavity of each peach half and then pair the halves back together to form a whole peach. Set aside. Whisk the eggs and 2 Tbsp of water in a small bowl. Set aside. On a lightly floured surface, roll each puff pastry sheet out until it measures a 12" x 12" square. Cut each puff pastry sheet into four 6" x 6" squares, yielding a total of eight squares with both sheets combined. Place a stuffed peach in the center of each square. Moisten the corners with a small amount of egg wash. Bring two opposite corners of dough up over the peach and press the corners together. Repeat with the two remaining sides. Do not discard the egg wash. Place the peach dumplings onto the prepared cookie sheet and freeze for 15-20 minutes. Move an oven rack towards the lower-middle part of the oven and preheat the oven to 400°F. Remove the dumplings from the freezer. Deeply poke the bottom of each dumpling twice in a cross shape. (Be sure to insert the fork all the way through the dough and through part of the peach.) Brush each dumpling with the remaining egg wash and sprinkle with sugar. Bake for 30-40 minutes, or until golden brown and fork tender. While the dumplings are baking, mix up the sweet cream. Fit your stand mixer with the whisk attachment. Pour the cream into the bowl and whip until soft peaks form. Then, add the sugar and then whip until stiff. Allow the dumplings to cool slightly before serving with the sweet cream.