pat's Recipe

Peach Pinwheel Dumplings

Category: Pies

1/2 cup butter
2 cups sugar
2 cups water
1 tsp vanilla
2 cups self-rising flour
1/2 cup shortening
1/2 cup milk
5 cups peeled, pitted and chopped fresh
peaches or frozen unsweetened peach slices
thawed and chopped
1/2 tsp ground cinnamon
1/4 to 1/2 tsp ground nutmeg

Place butter in a 13x9x2-inch baking dish (3-qt rectangular) and set dish in a 350 degree oven to melt butter, allowing 5-8 minutes. (Be sure to watch carefully to avoid overbrowning the butter.) Remove dish from oven; set aside.
For syrup: in a medium saucepan, combine the 2 cups sugar and water. Cook and stir over medium heat until sugar is dissolved; bring to a boiling and boil, uncovered, for 5 minutes. Remove saucepan from heat; stir in vanilla. Cover and keep warm.
For dough: place self-rising flour in a large bowl. Using a pastry blender, cut in shortening until pieces are the size of small peas. Make a well in center of flour mixture Add milk all at once. Stir just until moistened. Knead dough on a lightly floured 14x12 piece of waxed paper for 10-12 strokes, or until nearly smooth. Lightly sprinkle dough with flour. Cover with another 14x12-inch piece of waxed paper. Roll out dough to a 12x10-inch rectangle. (about 1/4 inch thick). Remove top piece of waxed paper.
For filling: In another large bowl, toss together the peaches, cinnamon and nutmeg. Spoon 3 cups of the peaches on top of the melted butter in the baking dish, spreading evenly to form a single layer. Spoon the remaining 2 cups peaches over the dough rectangle. Roll dough into a spiral, starting from a long side. Pinch seam to seal. Cut into twelve 1-inch-thick rolls. Arrange the rolls, cut side down, over the peaches in the baking dish. Carefully pour syrup around rolls. (this will look like too much syrup, but the rolls will absorb the liquid during baking.)
Bake in the 350 oven for 45 to 50 minutes or until golden. Cool on a wire rack for 30 minutes. Serve the dessert warm in dishes with a scoop of ice cream.

makes 12 servings