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Steps
1
Heat oven to 375°F. On cutting board sprinkled with 1 1/2 tablespoons of the sugar, separate dough into 4 rectangles; firmly press perforations to seal. Lightly press dough into sugar. Brush rectangles with about 1 tablespoon of the melted butter; sprinkle with remaining sugar. Using 2 rectangles, place one rectangle on top of the other. Starting with the shortest sides, roll up both ends jelly-roll fashion to meet in center. Cut into 8 slices. Repeat with remaining 2 rectangles, forming 16 slices in all. Place, cut side down, 2 inches apart on ungreased cookie sheets. Brush with remaining melted butter.
2
Bake 10 to 13 minutes or until golden brown. Gently recoil cookie if necessary. Immediately remove from cookie sheets. Cool completely.
3
Place cookies on serving plate. Place dollop of cream cheese spread on each cookie. Top each with sliced peaches.
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Palmiers, so named because they form a palm leaf shape as the pastry puffs out, can be made the day before, then assemble before serving.
Frozen or canned peaches can be substituted; plan on about 11 ounces.
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