3-Step Peaches and Cream Pockets

By Roxana Yawgel
Created December 8, 2016
Peaches and Cream Pockets

I have a confession. Last year was the first time I ever tried peaches with cream. Don't get me wrong, I love peaches. I just didn't grow up pairing them with cream. Last year I was on a quest for peaches and cream recipes and I have tried a lot of them, but one of them stuck with me. This easy recipe for Peaches & Cream Pockets, similar to Pillsbury’s Toaster Strudel. Every time I baked these irresistible pockets, my family enjoyed them like it was the very first time. This recipe is definitely a keeper!

Peaches and Cream Pockets

This buttery, flaky pastry is made using Pillsbury Crescent Recipe Creations Seamless Dough Sheet but if you don't have any, use Pillsbury Original Crescents instead, just seal the dough with your fingers so it doesn't tear when making the pockets.

Peaches, sugar, Crescent Recipe Creations, egg, cream cheese, sugar

With a pastry or pizza cutter, cut the dough sheet in 12 small rectangles. In a small bowl, mix the cream cheese with the sugar and egg yolk. Spoon this creamy cheesecake filling on top of 6 of the rectangles. Top with sliced peaches. (If you don’t have any fresh peaches on hand you can use canned ones, just make sure you only use the fruit.)

crescent squares topped with cream cheese and sliced peaches

Carefully top with the remaining rectangles and with a fork press to seal the edges. Bake in preheated oven for 18-20 minutes or until golden. Light, sweet and easy– the way I love making desserts in summer!

crescent squares topped with cream cheese and sliced peaches, folded crescent on a cookie sheet