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  • Mini-Peach Dumplings with Red Raspberry Sauce

    1 vote
    Mini-Peach Dumplings with Red Raspberry Sauce
    Prep: 15 min Cook: 15 min Servings: 8
    by Joann Mathias
    165 recipes
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    Ingredients

    • Ingredients for pastry:
    • 1 refrigerated pie crust (from 15 ounce package)
    • 1 egg white, slightly beaten
    • 1 tablespoon sugar
    • Ingredients for peach filling:
    • 2 peaches
    • 1/4 cup sugar
    • 1 teaspoon cinnamon
    • 1 tablespoon flour
    • juice from half a lemon
    • Ingredients for raspberry sauce:
    • 1/2 cup red raspberry jam
    • 1 tablespoon Amaretto liqueur

    Directions

    1. Directions:
    2. 1. Allow crust pouch to stand at room temperature for 15 to 20 minutes.
    3. 2. Heat oven to 425 degrees. Remove dough from pouch; unroll. Peel off plastic sheet. Cut dough into 3-inch squares. Reroll dough scraps and make remaining squares. You should have 8 squares.
    4. 3. Peel peaches and cut into small pieces. Place in small bowl and toss with lemon juice. Add sugar, cinnamon, and flour. Mix gently.
    5. 4. Divide peach mixture among squares. Brush dough edges lightly with water. Bring corners of pastry up to top; press edges of to seal. Cut steam and leaves from any pastry scraps and attach to dough with water.
    6. 5. Brush with beaten egg white and then sprinkle with sugar.
    7. 6. Bake for 15-to 18 minutes.
    8. 7. Warm raspberry jam in microwave. Mix in liqueur and serve with mini-dumplings

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