Biscoff Peach Empanadas

By srumbel

Peach pie filling and Biscoff spread inside a crescent roll makes an easy after dinner dessert idea.

from insidebrucrewlife

Ingredients

• 1 can crescent rolls (I use Pillsbury)
• 1/2 can peach pie filling (just the peaches from a 21 oz. can)
• 4 teaspoons Biscoff spread
• 1 teaspoon water
• 3 Tablespoons powdered sugar

Preparation

Step 1

Open the can of crescent rolls and roll out the dough. Separate into 4 rectangles and press the seams together. Spread 1 teaspoon Biscoff spread on half of each rectangle. Do not go all the way to the edges.
Cut the peaches from the pie filling into small chunks. Place a spoonful of peaches on top of the Biscoff. Fold the crescent roll over the top of the pie filling. Use a fork to press the edges together. Bake at 375* for 12 minutes. Cool.
Mix together the powdered sugar and water. Drizzle over the tops of the cooled pies. Let set. Makes 4 empanadas.
Notes

I did pick out the peaches from the pie filling, so it wasn't so gooey.