Servings: 8

Weight Watcher Smart Points: 30

Preparation Time: 40 Minutes

Cooking Time: 50 Minutes

Ready In: 90 Minutes

Ingredients

  • 1/2 tsp. almond extract
  • 1 cup brown sugar
  • 3/4 cup very cold butter
  • 3 tbsp. butter
  • 1 dash of cinnamon
  • 2 tsp. corn starch
  • 2 tbsp. cream or evaporated milk
  • 1 cup cream or half and half
  • Nutmeg
  • 4 cups all-purpose or pastry flour
  • 4 large peaches, peeled and cut in half, pits discarded
  • 1/2 tsp. salt
  • 3/4 cup shortening, chilled
  • Course sugar like turbinado or demerara
  • 1/2 tbsp. vanilla
  • 3/4 cup very cold water, more or less

Instructions

  1. Mix together flour and sugar in a large bowl
  2. Cut the butter and shortening into smaller cubes and use a pastry blender to cut them into the flour until the mixture has a consistency of kernels
  3. Alternately, you could do this in a food processor, but be careful about mixing it up too finely.Mix the almond extract into the water and drizzle most of the water onto the flour
  4. Use a fork to stir the water into the flour until it begins to hold together
  5. Use your hands to form the flour into a ball, adding more water as necessary or more flour if it’s too sticky
  6. Knead the dough a few times until the dough is more uniform, but don’t overdo it
  7. Divide the dough into two balls and place them in your refrigerator to chill for 15-30 minutes
  8. The dough could be stored in the fridge overnight or up to 24 hours, but it must be wrapped tightly in plastic wrap first.Preheat your oven to 350 degrees (F)
  9. Remove one ball of dough from the fridge and press into a square
  10. On a lightly floured surface, roll the dough into a 12 in
  11. by 12 in
  12. square.* Cut the dough into fourths so that you have four 6 in
  13. by 6 in
  14. squares
  15. Chill the dough squares stacked between sheets of waxed paper while you repeat the process with your other ball of dough
  16. Let those dough squares chill while you start the next step with the already chilled squares
  17. *Tips: I found the easiest way to get it perfectly square was to roll it out about halfway and fold the edges to make a square and then roll the rest of the way flattening the edges
  18. Also, if your kitchen is hot like mine, I found it helpful to lightly sprinkle the dough with flour and flip it over a few times while I was rolling it out
  19. That kept it from sticking to the counter
  20. To assemble the dumplings you can work one at at time or prepare 4 squares at the same time
  21. Place half a peach in the middle of a square
  22. Sprinkle on 2 tbsp
  23. brown sugar and a dash of nutmeg, top with a slice of butter
  24. Fold the corners of the pastry square over the peach, bringing all the corners together to make a four-sided pyramid
  25. Make sure to press the edges together well, fold over and press again.** Brush with cream and sprinkle with course sugar
  26. Repeat with remaining pastry squares
  27. **Note: Some of the dumplings that I didn’t press together well came apart while cooking
  28. They still mostly kept their shape but some of the sugar mixture leaked out
  29. It’s not the end of the world if that happens to you, just keep cooking them
  30. Use a spatula to transfer each dumpling into a buttered or sprayed baking dish or high-rimmed baking sheet
  31. Use two if you don’t have a large enough dish/sheet
  32. Bake for 40-50 minutes or until the pastries are gently browned
  33. Remove the dumplings from the pan immediately and transfer to a wire rack (with some wax paper underneath if any of the sugar mixture leaked out) and let cool for 20-30 minutes.While the dumplings cook (or while they cool) make the sauce: Whisk the brown sugar and cornstarch in a heavy saucepan until the cornstarch is incorporated into the sugar
  34. Stir in the cream.Heat until the sauce boils and cook for another minute or two to let it thicken, stirring with a whisk.Remove from heat and stir in the butter until melted
  35. Stir in the vanilla and cinnamon.When you’re ready to serve the dumplings, drizzle the sauce on top (warm it up if it’s been sitting for while)
  36. Also great with a scoop of vanilla ice cream.

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