Monday, August 27, 2018
Peach Pockets
Peach Pockets
1 ½ cups Fresh (or can; in natural juice) Peaches
1 8oz. pack of Crescent rolls
1 egg white
¼ cup light brown sugar
Pre-heat oven 350⁰
In a small bowl add clear part of egg by separating from yolk (be sure not to get any shell in egg white)
Place crescent rolls flat on cookie sheet
Add 2-3 peaches to each crescent (make sure it is the wide side) fold over, and with the spike end of fork press end to seal.
With a basting brush lightly brush top of each crescent with egg white
Sprinkle sugar on each and bake until golden brown (approx. 12-14 minutes)
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