Description
Soft crescent rolls filled with creamy cheesecake and sweet peaches, baked to golden perfection and dusted with powdered sugar for a comforting dessert.
Ingredients
- 2 cups fresh peaches, peeled and diced
- 1 cup cream cheese, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 package (8 ounces) refrigerated crescent roll dough
- ¼ cup all-purpose flour, for dusting
- 1 large egg, beaten
- 1 tablespoon powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine diced peaches, granulated sugar, and cinnamon in a medium bowl; set aside.
- Mix softened cream cheese, brown sugar, and vanilla extract in a separate bowl until smooth.
- Lightly dust work surface with flour, unroll crescent roll dough, and separate into triangles.
- Place about 1 tablespoon of cream cheese mixture and 1 tablespoon of peach mixture on the wide end of each triangle.
- Roll each triangle from wide end to tip, tucking in sides to secure filling.
- Place rolls seam-side down on the baking sheet and brush tops with beaten egg.
- Bake 15–20 minutes until golden brown and puffed.
- Allow to cool slightly and dust with powdered sugar before serving.
Notes
- Swap peaches for blueberries or mixed berries for a different flavor.
- Add a pinch of nutmeg or ginger to the peach mixture for extra warmth.
- Mix chopped nuts into the cream cheese filling for added texture.
- Use a simple glaze of powdered sugar and milk as an alternative to dusting.
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days; reheat in the oven at low temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert/Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
