Peach Dumplings with Raspberry Sauce

(10)
2 reviews.
  • 15 min prep time
  • 50 min total time
  • 6 ingredients
  • 4 servings

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
can (16 oz) peach halves in light syrup, drained, liquid reserved
1
egg white, slightly beaten
1
tablespoon sugar
1/2
cup red raspberry preserves
1/4
teaspoon almond extract

Directions

  1. 1 Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Cut crust into quarters.
  2. 2 Divide peaches evenly onto crust quarters. Brush crust edges lightly with reserved peach liquid. Bring sides of each crust quarter up over peaches; press edges to seal, making 3 seams. Place seam side up in ungreased 8-inch square or 12x8-inch (2-quart) glass baking dish. Brush with egg white; sprinkle with sugar.
  3. 3 Bake 22 to 32 minutes or until golden brown. Immediately remove from baking dish; place in individual dessert dishes.
  4. 4 In 1-quart saucepan, heat preserves and almond extract over low heat, stirring occasionally, until warm. Serve warm dumplings with sauce.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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