Best 8 4 Ingredient Peach Dumplings Recipes

4 INGREDIENT PEACH DUMPLINGS RECIPE - (4.3/5)

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.

EASY PEACH DUMPLINGS

Steps:

• Preheat oven to 350 degrees F. Coat a 8x8 baking dish with nonstick cooking spray.
• Separate the crescent dough into 8 triangles.
• Place a peach wedge near the small end of the dough triangle, then roll up. Pinch the ends to seal. Transfer to the prepared baking dish.
• In a medium microwave safe bowl, melt the butter. Add in the granulated sugar, brown sugar, and cinnamon; stir until combined and smooth.
• Drizzle butter mixture over the dough.
• Pour the Fresca to the sides of the dumplings (not on top!) so a nice crust is formed while baking.
• Bake until golden brown and peaches are tender when pierced with a fork, about 35 minutes. Remove from the oven and let stand 10 minutes.
• Serve for dessert with some vanilla ice cream or a very decadent breakfast!

AMISH PEACH DUMPLINGS

Steps:

• Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.
• Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.
• Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.

OLD FASHIONED SUMMER PEACH DUMPLINGS RECIPE - (4.2/5)

Steps:

• Roll out the dough into a rectangle so it is about an 1/8 of an inch thick (no more than a 1/4 inch). Cut the dough into 6 squares. On sheet pan lay out your peach halves. If you'd like, you can peel the peaches, but it is not necessary. Sprinkle the sugar and spices evenly over the peaches. Drizzle a few drops of vanilla onto the peaches then add a bit of the butter to the center of each peach half. Now take 2 halves of the peach and close them with the butter, sugar and spices inside. Hold them closed. Place the held closed peach into the center of a dough square. Pull the sides of the dough up around the peach. pinch the dough closed to seal the peach inside. Once the dough is closed, with your hand gently mold the dough so it hugs the peach and stays in shape. If you have extra dough hanging cut it off (you will gather the extra dough scraps and make leaves later). Repeat this with all of the peaches. Heat your oven to 450 degrees. In a baking dish that will fit comfortably all of your peaches gently place your dough covered peaches. Set the baking dish in the fridge while you make the sauce and leaves. The leaves are just cute, leave them off if you are not in the mood for the fuss. In a small saucepan heat the sugar and the butter. When the sugar begins to color swirl the pan to make the sugar color evenly. Be very careful...the sugar is EXTREMELY HOT. This should not be done by, or with, children!!!! When the sugar has taken on a nice amber color add the heavy cream. With a whisk make sure all the sugar is dissolved. Add the brandy, continue to stir. Once you no longer smell alcohol turn the heat down and reduce the sauce (at a simmer) for a couple of minutes. Take the sauce off the heat once its a slightly thickened and add the vanilla, salt and the final tablespoon of butter . Combine with the whisk. You should have a smooth velvety wonderful flavored caramel sauce. This stuff is delicious even without the dumplings!!!!! Now gather your dough scraps and re-roll them so you can cut out leaf shapes to garnish your dumplings. You can make the leaf veins using the back of your knife. Egg wash the dumplings and attach the leaves (I made two leaves per dumpling). Next, sprinkle sanding sugar over the dumplings.Now you will pour the caramel sauce into the pan with the dumplings without pouring the sauce onto the dumplings themselves. This is very important!!! The sauce should go between and around but NOT over or on the dumplings. Bake the dumplings at 450 degrees for about 45 minutes. If they seem to be getting too dark turn the temperature down to 400 for the last 10 minutes or so. Use your judgement on that. Have a platter ready to move the dumplings to when you take the pan out of the oven. The dumplings will need to be moved after they rest in the pan for 5 minutes. Use a spatula to move them. They will be fragile on the bottom. The sauce will be caramelized and thick. Drizzle a little of it over the dumplings or around the sides. Serve while warm, with ice cream if you like.

PEACH DUMPLINGS

Steps:

• 1. Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

PEACH DUMPLINGS RECIPE - (4.1/5)

Steps:

• Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350°F for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

PEACH DUMPLINGS

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.
• Place the riced potatoes onto a large clean work surface. Crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. You may not need to use all of the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let the dough rest for a minute before rolling.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. Wrap each peach in a square of dough, and pinch all of the seams to seal it in.
• Bring a large pot of water to a boil. Place the peach dumplings into the water. The peach should be as close to covered with the water as it can get. We usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.
• To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.

PEACH DUMPLINGS WITH BRANDY CREAM

Steps:

• Heat oven to 400°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball; reserve one-third of the pastry. Shape remaining pastry into flattened round on lightly floured surface. With floured rolling pin, roll into 14-inch square; cut into 4 squares. Roll reserved pastry into 14x7-inch rectangle; cut into 2 squares.
• Place 1 peach half, flat side up, on each square. In small bowl, mix raisins and nuts; spoon into center of each peach half. Top with remaining peach halves. Moisten corners of square; bring 2 opposite corners of pastry up over peach and press corners together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.
• In 2-quart saucepan, heat brown sugar and 1 1/3 cups water to boiling, stirring occasionally, until sugar is dissolved. Carefully pour around dumplings.
• Bake about 40 minutes, spooning syrup in pan over dumplings about 5 minutes before dumplings are done, until pastry is brown and peaches are tender.
• In 2-quart saucepan, beat egg with wire whisk until foamy. Add whipping cream and granulated sugar; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in brandy. Serve warm over dumplings.