Photo and Recipe by: insidebrucrewlife
Prep Time: 20 minutes
Cook Time: 12 minutes
Yield: 4 empanadas
Peach pie filling and Speculoos spread inside a crescent roll makes an easy after dinner dessert idea.
1 can crescent rolls (I use Pillsbury)
1/2 can peach pie filling (just the peaches from a 21 oz. can)
4 teaspoons Speculoos spread
1 teaspoon water
3 Tablespoons powdered sugar
- Open the can of crescent rolls and roll out the dough. Separate into 4 rectangles and press the seams together. Spread 1 teaspoon Speculoos spread on half of each rectangle. Do not go all the way to the edges.
- Cut the peaches from the pie filling into small chunks. Place a spoonful of peaches on top of the Speculoos. Fold the crescent roll over the top of the pie filling. Use a fork to press the edges together. Bake at 375* for 12 minutes. Cool.
- Mix together the powdered sugar and water. Drizzle over the tops of the cooled pies. Let set. Makes 4 empanadas.
I did pick out the peaches from the pie filling, so it wasn't so gooey.