Breakfast, tea or dessert? The choice is yours. Sweet peaches in a crisp and buttery cinnamon pastry; a guest pleasing flavour combination.

Ingredients

Dumpling

• 625 ml (2½ cups) cake flour
• 15 ml (1 Tbsp) sugar
• 7.5 ml (½ Tbsp) dry yeast
• 5 ml (1 tsp) salt
• 2.5 ml (½ tsp) baking powder
• 165 ml (⅔ cup) margarine, melted
• 190 ml (¾ cup) water, warm

Cinnamon Sugar

• 125 ml (½ cup) brown sugar
• 5 ml (1 tsp) ground cinnamon
• 1 x 410g can Rhodes Quality Peach Slices in Syrup, drained
• to serve: plain yoghurt, whipped cream or ice cream

Method

1. Place the flour, sugar, dry yeast, salt and baking powder in a large bowl.
2. Mix together the melted margarine and the warm water and pour into the dry ingredients.
3. Bring to a dough using a wooden spoon.
4. Knead the dough a few times and form into a ball.
5. Cover with a damp cloth and leave to rest for 30 minutes.
6. On a lightly floured surface, roll the dough out into a large rectangle.
7. Use a ruler to trim the edges straight and then slice the dough into triangles.
8. Mix together the cinnamon and sugar and sprinkle over the dough, reserving some for the top.
9. Place a few slices of Rhodes Quality Peach Slices in Syrup on the widest part of the each triangle and roll up towards the point.
10. Place each roll, point side down, into a casserole dish that has been sprayed with non-stick spray.
11. Leave the rolls to rest for 20 minutes.
12. Sprinkle the remaining cinnamon sugar over the top of the rolls and bake in an oven that has been preheated to 190°c for 30 minutes or until well risen, crisp and golden.
13. Serve with plain yoghurt, whipped cream or ice cream.