Fresh Peach Dumplings

Directions

1. Preheat oven to 375 degrees F.
2. Combine the cinnamon, 1/3 c. of sugar, brown sugar and flour. With a pastry blender fold in the butter till it resembles coarse meal.
3. Roll out the chilled puff pastry dough on a lightly floured surface to a 1/8-inch thickness. Cut the dough into six 7-inch squares. Place on a baking sheet and chill.
4. Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mix. Reassemble the peach halves with the remaining cinnamon mix in the cavity.
5. Remove baking sheet from refrigerator. Place a peach in the center of each square of dough. Paint the edges of the dough with cool water. Bring the points of the square together at the top and healthy pinch the seams together to seal.
6. Paint the dumplings with the beaten egg. Sprinkle with the 2 tsp. of sugar (use crystal sugar for these two Tbsp. if you have it available). Prick a few holes around the top to allow steam to escape. Bake for about 40 min or possibly till the peaches are tender and the pastry has browned. When dumplings are done, remove from the baking sheet and allow to cold for 20 min.
7. To serve, spoon some of the sauce onto each serving plate, place dumpling in the center and drizzle some additional sauce over the top. You may serve with vanilla or possibly peach ice cream or possibly peach sorbet.
8. Yield: 6 servings