Sm Peaches & Cream Turnovers
Submitted by era
Golden peaches and cream turnovers made in a sandwich maker with pie crust, peach filling, and a sweet cream cheese blend. Crispy, gooey pockets ready in 40 minutes.
YIELD
8 servingsPREP
20 minCOOK
15 minREADY
40 minYour sandwich maker just got a serious promotion. These peaches and cream turnovers use store-bought pie crust pressed into the pockets, filled with peach pie filling and a silky cream cheese mixture, then sealed and toasted until golden and flaky.
The cream cheese blend is dead simple: just cream cheese, egg, and powdered sugar whipped smooth in a blender.
It melts into a rich, tangy custard layer beneath the sweet peaches as they bake.
Eight little hand pies, no oven required, and they disappear faster than you can plate them.
Kitchen Tips
- Roll the pie crust thin enough to drape into the pockets without tearing. About 11×11 inches gives you enough coverage.
- Push the dough into the pockets gently with the back of a spoon before filling. This prevents air gaps and gives each turnover a proper shell.
- Let them cool for a few minutes before biting in. That cream cheese filling holds heat like lava.
Ingredients
Directions
Preheat sandwich maker.
Prepare pie crust and roll 2 crust about 11×11 inch folding each for easy handling.
In blender or food processor combine egg, cream cheese and powdered sugar until smooth.
Open lid and carefully lay first square of pie dough over entire surface.
With back of spoon, push dough down into pockets and spoon pie filling into pockets.
Top with the cream mixture dividing between 8 pockets.
Lay second square of dough over filling allowing excess to hang over sides.
Lower the top and bake about 10 minutes or until dough is golden brown.
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