Peaches and Cream Pockets

By Booper-2

Ingredients

• 1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless 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

Details

Servings 1
Cooking time 35mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F.

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.

Heat oven to 350°F.

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.

For an eye-catching look, mix powdered sugar with a few drops of water to form a paste and drizzle over the pockets.


Canned peach pie filling can be used instead of the fresh peach. You'll need about 1/2 cup filling.