Peaches & Cream Pocket Pie’s

Hubby brought home some peaches from a customer last week. I’m not a HUGE peach fan. It was suggested I make pie, but I wanted something a little more fun. So I searched for some peach fruit pie recipes and found the original recipe on Pilsbury.com. I couldn’t find the recommended dough, so here’s my version using regular croissant.

INGREDIENTS
2 tubes of Regular croissant dough
4oz Cream cheese (so half of an 8oz container)
1.5 Tbs sugar
1 capful of Vanilla Extract
1 egg yolk (here’s a video to do it an easy way). Keep the white, we’ll use it later.
1 large peach (or 2 medium. I used about 4 since they were fairly small), skinned and diced.

DIRECTIONS
Preheat oven to 400 degree’s.

1) If you haven’t already, prep your peaches.
2) Mix cream cheese, egg yolk, sugar and Vanilla Extract in a bowl until fairly smooth.
3) Roll out your croissants. Use the triangles to make rectangles by carefully pinching the cut edges together. Use a rolling pin to stretch them a little bit to give you room to work.
4) Spoon and spread some of the cheese mixture onto one half of the each rectangle (so you got a square), but leaving the edges clear.
5) Place your diced peaches on top of the cream. You can drizzle a little more cream over them if you want.
6) Carefully fold the “clean” half of your rectangle over your filling. Press the edges with a fork. I did it to all 4 edges for uniformity and decoration.
7) Place in a LIGHTLY greased pan (no grease if using non-stick).
8) Using the egg white, lightly brush the tops of your pies before you place them in the oven. This will give them a nice light sheen when they come out of the oven. Bake for 18-20 minutes or until golden brown. Allow to cool before eating.

*You can mix some powdered sugar and a small amount of water to make icing to drizzle on the tops.

Makes about 8 pockets.

If you substitute with other fruit, please let me know what you used and how you changed up the recipe (if at all).
Original Recipe by Pillsbury.
This version by Lisa K. Bradley
Submitted by Lisa K. Bradley.

Download & Print this recipe.

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