Peach Cups

Peach Cups

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  • Prep Time


  • Total Time


  • Servings



  • ½ sticks Butter

  • 5

    Tablespoons Sugar, Divided

  • 2

    teaspoons Cinnamon

  • 1

    container Refrigerated Crescent Rolls

  • 8

    ounces, weight Mascarpone Cheese OR Whipped Cream Cheese

  • 16

    slices Fresh Peaches, Peeled

  • Cooking Spray


Preheat oven to 350. Spray muffin tins with cooking spray. Melt butter in a small bowl. In another bowl, combine 3 tablespoons sugar with the cinnamon. Separate crescent rolls into the perforated triangles. Dip each triangle into butter, then cinnamon-sugar. Do this on one side only. With the butter-sugar side facing out, place each triangle into a muffin tin, pressing to make a cup. Combine mascarpone cheese with remaining 2 tablespoons sugar using a fork. Then, place 1 heaping tablespoon into each crescent roll cup. Peel and slice peaches. Place approximately 2 slices on top of cheese. Lightly sprinkle a bit of sugar on top of each. Bake for 11 minutes. After removing from the oven, let stand for 5 minutes. Then, slide a table knife between the cups and the muffin tin. Cups should slide out easily. Serve warm or at room temperature, on their own, or with a scoop of ice cream if you wish.


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