Flaky Peach Dumplings with Fresh Peaches
Southern peach dumplings made with fresh peaches and a homemade pastry are the essence of summer. The heavenly combination of ripe, juicy peaches enveloped in a tender flaky pastry and topped with a bourbon or vanilla glaze are the perfect ending to any meal. Easy to assemble with step-by-step photos.
Equipment
Ingredients
FILLING
- 3 large peaches (cut in half or 4 small peaches)
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon fresh nutmeg
- 1 tablespoon butter (cut into cubes)
- 1 egg
SAUCE
- 4 tablespoons butter (room temp)
- ¾ cup powdered sugar
- 1 tablespoon bourbon
PIE CRUST
- 2 ½ cups flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 20 tablespoons butter ((2 ½ sticks) cold)
- 1 tablespoon apple cider vinegar
- ¼ cup Ice cold water
Instructions
PIE CRUST:
- In a food processor, add flour, sugar and salt and pulse to combine. Add butter, cut into 1 inch pieces, and pulse until it looks like coarse meal with no large chunks remaining. Add vinegar and water and pulse until the dough starts to come together. Place on floured surface and knead until all flour is incorporated, it won’t be smooth. Roll into a 12 by 18 inch rectangle and cover in plastic wrap and refrigerate for at least 2 hours, or leave in a ball and you can roll it out later.
- Divide into six-to eight, 6-inch squares. If dough gets to warm, place it in the freezer for a few minutes.
- In a small bowl, combine brown sugar, cinnamon, salt, nutmeg. Pinch in butter with your fingers until combined.
- Cu the peaches in half and scoop out a small amount of the peach half so that you have room for more filling. Place half a peach into the center of each square and fill with the filling.
- Bring the corners together and pinch the seams to seal. Place ion a rimmed baking sheet or casserole dish and chill for 30 minutes.
- Preheat oven to 375º. Whisk together the egg and 1 tablespoon of water. Brush over the tops and sides of the dumplings. Bake for 30-40 minutes until they are golden brown.
SAUCE:
- While the peaches are baking, beat butter, powdered sugar and bourbon or vanilla together until smooth. When the peaches have been removed from the oven, spoon the sauce over the top so that it melts down the sides.
Barbara's Notes + Tips
- You can either roll out the dough as soon as you have made it or wait until you are ready to make your dumplings.
- If the dough gets hard to handle, place it in the freezer for a few minutes.
- You do not peel the peaches for this recipe.
- Use ripe peaches.
- You can use a prepared pie crust.
- Add the bourbon a little at a time so that the glaze is not too strong for your taste.
- You can substitute vanilla for the bourbon.
Nutrition
Calories: 573kcal | Carbohydrates: 57g | Protein: 6g | Fat: 37g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 687mg | Potassium: 181mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1307IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg
