Peach Cups

By Tallon

Ingredients

• 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

Details

Servings 8
Adapted from thepioneerwoman.com

Preparation

Step 1

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.