Peaches & Cream Pockets Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cans - Pillsbury Crescent rolls or seamless dough sheet
  • 4 ounces - cream cheese (half 8 oz pkg.), softened
  • 3 tablespoons - sugar (white or brown)
  • 1 - egg yolk
  • 1 - peach, pitted, chopped or cut into 12 slices
  • Directions:

    1) Heat oven to 350 degrees.
    2) on lightly floured surface, unroll dough sheet. With fingers or rolling pin, roll out dough to form 14 x 10 inch rectangle. With pastry or dough cutter, cut dough sheet into 12 rectangles.
    3) In small bowl mix cream cheese, sugar & egg yolk until well blended. Spoon cheese mixture evenly on top of 6 of the rectangles. Top with chopped or slices of 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.

    Brief Description

    A simple, easy dessert or after school snack.

    Main Ingredient:

    Peaches or any fruit

    Category:  Desserts

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 20 min


    Since there is only 2 of us I used Crescent rolls. Half of can was used for my Chicken Cheesesteaks & the other half for making these. The filling mixture is excellent. I think I will like the pie dough better.



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    Posted On:

    August 10, 2014

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    1. my div says:

      […] Peaches and Cream Pockets – easy recipe using crescent roll dough for a crust wrapped around fresh peach slices and […]

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