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Source: Campbell's Recipes
Tagged With: 8 servings
Fruit Dumpling Bake
When blueberries are in season, this is a must-make dessert.  It combines the berries with nectarines, hazelnuts and flaky puff pastry topped with an irresistible cinnamon syrup. 
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Serves: 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
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butter
all-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
2 pounds nectarine, peeled and diced
1 cup fresh blueberry
3/4 cup dried blueberry
1/2 cup chopped toasted hazelnut
1/3 cup packed light brown sugar
Cinnamon Syrup
ice cream




Heat the oven to 400°F. Lightly butter 2 (3-quart ) shallow baking dishes.
Sprinkle the work surface with the flour. Unfold pastry sheet on the floured surface. Roll the pastry into a 12 x 14-inch rectangle. Top the pastry with half the nectarines, fresh blueberries, dried blueberries and hazelnuts and sprinkle with half the sugar. Starting at the short side, roll up like a jelly roll. Pinch the edges to seal. Cut the pastry into 2-inch slices. Repeat with the remaining pastry sheet.
Place the slices, cut-side down in the prepared baking dishes. Do not fit the slices in too tightly. Pour 1/2 to 3/4 cup Cinnamon Syrup over the slices.
Bake for 40 minutes or until the pastry is golden brown. Serve warm with ice cream, if desired and the remaining Cinnamon Syrup.
Cinnamon Syrup: Heat 1 1/2 cups water, 2/3 cup sugar, 2 tablespoons unsalted butter, 2 tablespoons maple syrup and 1 teaspoon ground cinnamon in a 2-quart saucepan over medium heat-high heat to a boil. Cook and stir until the sugar dissolves. Reduce the heat to low and cook for 8 to 10 minutes or until the sugar mixture thickens.





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