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1
Preheat oven to 375 degrees F.
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2
Combine the cinnamon, 1/3 cup of sugar, brown sugar and flour.
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3
With a pastry blender mix in the butter until it resembles coarse meal.
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4
Roll out the chilled puff pastry dough on a lightly floured surface to a 1/8 inch thickness.
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5
Cut the dough into six 7 inch squares.
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6
Place on a baking sheet and refrigerate.
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7
Blanch the peaches for 10 seconds in rapidly boiling water.
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8
Remove and drain.
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9
Peel the peaches, split in half, and remove the pits.
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10
Toss the halves in lemon juice and then in the cinnamon mixture.
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11
Reassemble the peach halves with the remaining cinnamon mixture in the cavity.
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12
Remove baking sheet from refrigerator.
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13
Place a peach in the center of each square of dough.
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14
Paint the edges of the dough with cold water.
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15
Bring the points of the square together at the top and pinch the seams together to seal.
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16
Paint the dumplings with the beaten egg.
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17
Sprinkle with the 2 teaspoons of sugar (use crystal sugar for these two tablespoons if you have it available).
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18
Prick a few holes around the top to allow steam to escape.
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19
Bake for about 40 minutes or until the peaches are tender and the pastry has browned.
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20
When dumplings are done, remove from the baking sheet and allow to cool for 20 minutes.
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21
To serve, spoon some of the sauce onto each serving plate, place dumpling in the center and drizzle some additional sauce over the top.
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22
You may serve with vanilla or peach ice cream or peach sorbet (recipe follows).
