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Peaches and Cream Pockets

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Roxana Yawgel
Updated Jun 18, 2014
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This new twist on an old southern favorite will become an instant classic you'll want to make time and time again.

Peaches and Cream Pockets

  • Prep Time 15 min
  • Total 35 min
  • Ingredients 5
  • Servings 6
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake 18 to 20 minutes or until golden brown. Cool slightly before serving or serve cold.

Nutrition

230 Calories
11g Total Fat
3g Protein
28g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
370mg
15%
Potassium
75mg
2%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
12g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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