Peach Pie Dumplings

It's almost September and finally starting to feel a bit like summer in SF! We are going to be out of the fog for the long weekend and I am looking for some yummy recipes to enjoy outside and in the sun. This Peach Pie Dumpling recipe screams summer...can't wait to try to make this!

Serves 6

• 1 sheet, puff pastry, cut into 6 equal squares (approximently 4 1/2 x 4 1/2)
• 6 peaches skinned & sliced
• 3 tablespoons sugar
• 1 1/2 teaspoon corn starch
• 6 teaspoons heaping, blueberry preserves, optional 

1. Line each muffin cup with a puff pastry square.
2. Taste cut peaches. If they are super sweet, cut the sugar. Mix peaches with sugar and cornstarch.
3. Fill pastry lined cups with peaches piled high.
4. Dollop a teaspoon of blueberry preserve on top, if desired.
5. Pull corners of the square up together and twist, then seal.
6. Place muffin tin on a baking sheet to prevent messing up your oven. Bake in a 400F preheated oven for about 30 minutes. Pull out when pastry is puffed up and golden brown, inside peaches are bubbling up. Cool and enjoy. So hard to wait.