Peaches and Cream Pockets

Blogger Roxana Yawgel of Roxana’s Home Baking says this new summer recipe is a “keeper” in her family.

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  • prep time 15 min
  • total time 35 min
  • ingredients 5
  • servings 6
 

Ingredients

1
can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
4
oz (half of 8-oz package) cream cheese, softened
3
tablespoons sugar
1
egg yolk
1
peach, pitted, chopped or cut into 12 slices

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F.
  • 2 On lightly floured work surface, unroll dough sheet. With fingers or rolling pin, roll out dough to form 14x10-inch rectangle. With pastry or pizza cutter, cut dough sheet into 12 small rectangles.
  • 3 In small bowl, mix cream cheese, sugar and egg yolk until well blended. Spoon cheese mixture evenly on top of 6 of the rectangles. Top with chopped peach. Carefully top with remaining rectangles. With fork, press edges to seal. Place on ungreased cookie sheet.
  • 4 Bake 18 to 20 minutes or until golden brown. Cool slightly before serving or serve cold.
  • 1 Heat oven to 350°F.
  • 2 On lightly floured work surface, unroll dough sheet. With fingers or rolling pin, roll out dough to form 14x10-inch rectangle. With pastry or pizza cutter, cut dough sheet into 12 small rectangles.
  • 3 In small bowl, mix cream cheese, sugar and egg yolk until well blended. Spoon cheese mixture evenly on top of 6 of the rectangles. Top with chopped peach. Carefully top with remaining rectangles. With fork, press edges to seal. Place on ungreased cookie sheet.
  • 4 Bake 18 to 20 minutes or until golden brown. Cool slightly before serving or serve cold.

EXPERT TIPS

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Expert Tips

Canned peach pie filling can be used instead of the fresh peach. You'll need about 1/2 cup filling.

For an eye-catching look, mix powdered sugar with a few drops of water to form a paste and drizzle over the pockets.

Nutritional information

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