This recipe for Czechoslovakian Peach Dumpling Dessert features a flaky crust and a surprise of dumplings nestled among the sliced peaches. Traditionally, hazelnuts are added to the sugar mixture, but I prefer it without. Fresh or canned peaches work well.
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Makes 6 servings of Czech Peach Dumpling Dessert
Click here for a larger image.
Makes 6 servings of Czech Peach Dumpling Dessert
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- For the Pastry:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons butter
- 1 large egg
- 1 large egg yolk beaten with 1 tablespoon cream
- 1 tablespoon sugar
- .
- For the Filling:
- 2 pounds firm-ripe freestone peaches, peeled pitted and sliced, or 2 (16-ounce) cans sliced peaches, drained
- 4 ounces (1 stick) butter
- 2/3 cup packed light brown sugar
- 2/3 cup roasted and finely ground hazelnuts (optional)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 cup water or reserved peach juice
Preparation:
- For the pastry, in a large bowl, combine flour with salt and sugar. Cut in butter as for pie dough. Add whole egg and mix until dough comes together (this can all be done in a food processor). Wrap 2/3 of the pastry in plastic and refrigerate for 1 hour. In the same mixing bowl, combine remaining 1/3 pastry with 1/2 teaspoon baking powder and 1 tablespoon milk until thoroughly combined. Set aside.
- Heat oven to 350 degrees. For the filling, in a medium saucepan over low heat, combine butter and brown sugar, stirring constantly, for 3 minutes or until mixture is smooth and thick. Add nuts, if using, cinnamon and nutmeg and cook 1 minute longer. Remove from heat.
- Spread half the sugar mixture in bottom of a 9-by-5-inch glass loaf pan. Place the peach halves on top, followed by the remaining sugar mixture.
- With slightly dampened hands, roll the reserved 1/3 pastry into walnut-sized pieces and nestle them among the peaches. Pour the 1/2 cup water or juice over the top.
- On a lightly floured surface, roll out the refrigerated pastry dough large enough to fit the top of the baking dish wih a 1-inch overhang. Roll the ends in toward the top of the pastry and flute, if desired. Slit the top or decorate with pastry cutouts or a braid. Brush with egg yolk-cream mixture. Bake for 30-35 minutes or until delicately brown.
- Turn on broiler. Sprinkle remaining 1 tablespoon coarse sugar over top of dessert and broil for 1-2 minutes, watching carefully so it doesn't burn.
- Serve warm or at room temperature with vanilla ice cream or sweetened whipped cream, if desired.
