Peel the peaches either with a peeler or, if your peaches are very ripe, by blanching and shocking them as follows. Bring a large saucepan of water to a boil and making an ice bath in a large bowl. Then, score the peaches with an “X” on the bottom. Submerge the peaches in the water for 30 to 60 seconds and then plunge them into the ice bath for a minute. Gently peel the skin from the peaches with a paring knife. Cut them in half and remove the peach pits.

Preheat the oven to 400°F.

Combine the brown sugar, cinnamon, and cornstarch in a large bowl. Add the peach halves to the bowl and gently toss the peaches to coat them with sugar mixture.

Roll the puff pastry into a 10-inch square, and then cut it into four 5-inch squares. Brush some egg wash around the edges of each puff pastry square.

Place a peach half in the center of the pastry square, cut side up. Spoon some of the juice or spice mixture from the bowl into the center of the peach. Place another peach half on top and fold the puff pastry up around the peach by bringing each corner to the center one at a time. You will stretch the pastry as you do this. Slightly press and pinch the corners and edges of the dough shut. Transfer to a 9-inch x 13 -inch baking sheet.

Generously brush each dumpling with the egg wash on all sides.

Bake for 30 minutes until the puff pastry is golden brown. Let cool for 10 minutes.

Serve with vanilla ice cream or whipped cream.