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Peaches and Cream Pockets

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Peaches and Cream Pockets
  • Prep 15 min
  • Total 35 min
  • Ingredients 5
  • Servings 6
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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.
By Roxana Yawgel
Updated Jun 18, 2014

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Canned peach pie filling can be used instead of the fresh peach. You'll need about 1/2 cup filling.
  • tip 2
    For an eye-catching look, mix powdered sugar with a few drops of water to form a paste and drizzle over the pockets.

Nutrition Information

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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