Peaches and Cream Pockets

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


can Pillsbury™ refrigerated Crescent Dough Sheet
oz (half of 8-oz package) cream cheese, softened
tablespoons sugar
egg yolk
peach, pitted, chopped or cut into 12 slices


Hide Images
  • 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

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

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved