Peaches And Cream Crescent Dessert Recipes

PEACHES AND CREAM CRESCENT DESSERT

Steps:

• Heat oven to 375.
• Separate dough into 2 long rectangles. Place in ungreased 13 x 9 inch baking pan; press in bottom to form crust. Seal perforations. Bake at 375°F for 5 minutes.
• In small bowl, combine cream cheese, sugar and almond extract; blend until smooth. Spread over partially baked crust. Spoon fruit filling evenly over cream cheese mixture. In medium bowl, combine flour and brown sugar. Using fork or pastry blender, cut in butter until mixture is crumbly. Stir in almonds; sprinkle crumb mixture over fruit filling.
• Bake at 375°F for an additional 25-30 minutes or until golden brown. Cool completely. Store in refrigerator. Cut into squares.

PEACHES AND CREAM SQUARES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Separate crescent dough into 2 long rectangles. Place crescent dough onto an ungreased 9x13-inch pan and press dough to cover the bottom of the pan, sealing perforations.
• Combine cream cheese, sugar, and almond extract in a bowl and beat with an electric mixer until smooth. Spread cream cheese mixture evenly over dough. Spoon fruit filling evenly over cream cheese mixture.
• Combine flour, brown sugar, and margarine in a bowl. Mix until crumbly and sprinkle crumb mixture over fruit filling. Top with almonds.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and cool completely before cutting into squares.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

PEACHES AND CREAM CRESCENT DESSERT

Steps:

• Heat oven to 375°F. Separate dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan press in bottom to form crust. Seal perforations. Bake at 375°F. for5 minutes.In small bowl, combine cream cheese, sugar and almond extract blend until smooth. Spread over partially baked crust. Spoon fruit filling evenly over cream cheese mixture. In medium bowl, combine flour and brown sugar. Using fork or pastry blender, cut in margarine until mixture is crumbly. Stir in almonds sprinkle crumb mixture over fruit filling.Bake at 375°F. for an additional 25 to 30 minutes or until golden brown. Cool completely. Store in refrigerator. Cut into squares.*TIP: Cherry or apple fruit pie filling can be substituted for peach fruit filling.Nutrition Per Serving: Calories 300 Protein 4g Carbohydrate 38g Fat 15g Sodium 260mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PEACHES AND CREAM DESSERT

Steps:

• Stir together flour, pudding mix and baking powder.
• Combine egg, milk and melted butter.
• Add to dry ingredients.
• Mix well.
• Spread into a greased 8 x 8 x 2 inch pan.
• Drain peaches.
• Save 1/3 cup liquid.
• Sprinkle peaches on batter.
• Beat together cream cheese, 1/2 cup sugar and 1/3 cup peach liquid.
• Pour over peaches in pan.
• Combine 1 T.
• Sugar, 1/2 teaspoon cinnamon and sprinkle over all.
• Bake at 350* for 45 minutes.
• Cool.

PEACHES 'N' CREAM PIZZA

Steps:

• Separate crescent dough into eight triangles. Press onto a greased 12-in. pizza pan; seal seams. Bake at 375° for 8-10 minutes or until edges are golden. Cool slightly on a wire rack. , In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake for 20-25 minutes or until golden brown. Cool. Cut into wedges. Refrigerate leftovers.

PEACHES 'N' CREAM DESSERT

Steps:

• In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. baking dish. , For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425° for 20 minutes. Reduce heat to 350°; bake 25 minutes longer or until peaches are tender. Let stand for 25 minutes before serving. Refrigerate any leftovers.