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Ingredientes
- 2 sht frzn puff pastry thawed (17 1/4-oz package)
- 2 lb ripe nectarines peeled and diced
- 1 c. fresh blueberries
- 3/4 c. dry blueberries
- 1/2 c. hazelnuts toasted minced
- 1/3 c. firmly packed light brown sugar
- Â Â Cinnamon syrup (one recipe)
- 1Â 1/2 c. water
- 2/3 c. sugar
- 2 Tbsp. unsalted butter
- 2 Tbsp. maple syrup
- 1 tsp grnd cinnamon
- Â Â Vanilla ice cream or possibly
- Â Â frzn yogurt
Direcciones
- Preheat the oven to 400F. Lightly butter two 9x13-inch baking dishes.
- On a lightly floured board, roll out the puff pastry to create two 12x14-inch rectangles. Spread one pastry with half each of the nectarines, both kinds of berries and nuts. Sprinkle with 2 1/2 Tbsp. of the sugar. Starting on the longer side, roll the pastry up like a jellyroll and seal the edges with a little water. Cut into 2-inch slices. Repeat with the other pastry.
- Place the slices, cut surface down, in the baking dishes, being careful not to fit them in tightly. Pour about 1/2 to 3/4 c. of the Cinnamon Syrup over the dumplings in each dish.
- Bake 40 to 45 min. Serve hot with ice cream and additional Cinnamon Syrup, if you like.
- Makes 6 to 8 servings.
- Cinnamon Syrup: In a heavy saucepan, combine 1 1/2 c. water, 2/3 c. sugar, 2 Tbsp. unsalted butter, 2 Tbsp. maple syrup and 1 tsp. grnd cinnamon and bring to a boil over medium-high heat, stirring till the sugar dissolves. Lower heat and simmer 8 to 10 min or possibly till slightly thickened. Remove from heat. Serve hot.
- Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 8 servings | |
| Calories 256 | |
| Calories from Fat 62 | 24% |
| Total Fat 7.15g | 9% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 19mg | 1% |
| Potassium 311mg | 9% |
| Total Carbs 49.06g | 13% |
| Dietary Fiber 3.1g | 10% |
| Sugars 43.38g | 29% |
| Protein 2.45g | 4% |
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