This past Saturday, my husband and I got up early and went for a long walk at Percy Warner Park - I'm so amazed by and thankful for the wonderful parks we have here in Nashville. Afterwards, we went to our favorite breakfast and coffee spot - Frothy Monkey in 12South. We noticed that The Peach Truck was parked at its usual Saturday morning spot at Imogene + Willie - just down the road from Frothy Monkey. So we decided to stop and get our first bag of fresh Georgia peaches! P.S. I absolutely love the Peach Truck's branding!
I wanted to make something easy and delicious with a few of the peaches, and I decided to make Peaches & Cream pastries. They turned out to be quite yummy, so I wanted to share the recipe with you!
PEACHES & CREAM PASTRIES:
Ingredients: 3 large fresh peaches, 2 cans of crescent rolls (I used reduced-fat), 1.5 blocks reduced fat cream cheese (softened), 1/3 cup sugar, 1 tsp ground cinnamon, spray butter
Directions: Preheat oven to 375 degrees. Boil the peaches in water for about 25-30 minutes (or until very soft), Remove peaches with a slotted spoon and put them in cold water to cool. Peel and chop peaches and set aside. Mix cream cheese, sugar and cinnamon together. Lay out crescent rolls flat on wax paper and break each can into 4 rectangles (8 total rectangles) using the perforation lines. Spread the cream cheese mixture in the center of each rectangle. Top with some of the chopped peaches and fold the four corners of the crescent rectangle to the center and overlap into a pouch. Place all 8 pouches on a flat greased baking pan/tray. Spray the tops of each pouch with spray butter and sprinkle a little sugar on each one. Bake for 15-20 minutes or until lightly brown.
Yields 8 Pastries: Enjoy!