Sweet and perfectly balanced hand pies filled with juices peaches, a smooth and luscious cream filling, wrapped in a flaky crispy crust. These peaches and cream hot pockets are guaranteed to hit that sweet spot.
Peaches and Cream Hot Pocket
Sweet and perfectly balanced hand pies filled with juices peaches, a smooth and luscious cream filling, wrapped in a flaky crispy crust. These peaches and cream hot pockets are guaranteed to hit that sweet spot.
Servings: 5 servings
Ingredients
- 1 roll puff pastry I used jus-rol
- 2 tbsp butter melted
- 1/4 cup caramel melted
Peach Filling
- 1 15 Oz can of peaches in light syrup drain and reserve syrup
- 3 tbsp sugar
- 1 tsp cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Cream Cheese Filling
- 8 oz cream cheese softened
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Peach Glaze
- 1/2 cup powdered sugar
- 1/2 tbsp peach syrup from can of peaches
- 1/2 tbsp milk
Instructions
Peach Filling
- In a pot over medium heat add the peaches, cornstarch, sugar, cinnamon and nutmeg.
- As the peaches start to release their juices break them into smaller pieces.
- Continuously stir until it form a jam like consistency.
- Remove from heat, set aside and allow to cool completely.
Cream Cheese Filling
- To a bowl at the softened cream cheese, powdered sugar and vanilla.
- Fold until ingredients are fulled combined and set aside.
Peach Glaze
- To a bowl mix together powdered sugar, syrup from the can of peaches and milk.
- Mix until smooth and thick. If too loose add more powdered sugar until it reaches a thick runny consistency and set aside.
Assemble
- Roll out the puff pastry and cut into 3 inch wide strips. You should be able to get 4-5 strips from one roll.
- Lay down a couple of tablespoons of the cream cheese filling and spread to an even layer on one end of the puff pastry.
- Top with the completely cooled peach filling.
- Make sure to leave room around the edges.
- Fold over the empty side and using a fork, crimp the edges to seal completely.
- Transfer to a parchment lined baking sheet and make 3 cuts across the tops to allow air to pass through.
- Brush on melted butter and top with a sprinkle of sugar and place in a preheated oven at 425F.
- Bake for 14-16 minutes until cooked through and golden brown.
- Once cooked and fresh out the oven, brush on melted butter.
- Drizzle on the peach glaze and melted caramel.
- Enjoy!
