Peach Dumpling With Sweet Cream

August is National Peach Month. Celebrate with this recipe for a flaky-pastry peach dumpling served with sweet cream from Chef David Venable. 

To prepare the filling, place the sugar, brown sugar, and chopped pecans into a medium-size bowl. Toss the ingredients to distribute evenly. Add in the vanilla and melted butter and mix until well-combined. Set aside.

To prepare the dumplings, preheat the oven to 400°F. Place a rack in the bottom of the oven. Line a cookie sheet with parchment paper and coat with cooking spray. Set aside.

Cut the peaches in half, remove the pit, and carefully remove some of the center flesh to create a small pocket. Spoon the praline stuffing into the cavity of each peach half and then pair the halves back together to form a whole peach. Set aside.

Whisk the eggs and 2 Tbsp of water in a small bowl. Set aside.

On a lightly floured surface, roll each puff pastry sheet out until it measures a 12" x 12" square. Cut each puff pastry sheet into four 6" x 6" squares, yielding a total of eight squares with both sheets combined.

Place a stuffed peach in the center of each square. Moisten the corners with a small amount of egg wash. Bring two opposite corners of dough up over the peach and press the corners together. Repeat with the two remaining sides. Do not discard the egg wash.

Place the peach dumplings onto the prepared cookie sheet and freeze for 15–20 minutes.

Remove the cookie sheet from the freezer. Brush each dumpling with the remaining egg wash and sprinkle with sugar. Bake for 25–35 minutes, or until golden brown.

While the dumplings are baking, mix up the sweet cream. Fit your stand mixer with the whisk attachment. Pour the cream into the bowl and whip until soft peaks form. Then, add the sugar and then whip until stiff.

Allow the dumplings to cool slightly before serving with the sweet cream.