Peaches and Cream Pockets
Roxana Yawgel
Updated Jun 18, 2014
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
Ingredients
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent 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
Instructions
-
Step1Heat oven to 350°F.
-
Step2On 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.
-
Step3In 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.
-
Step4Bake 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
2Recipe Tips
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