Heavenly Peaches and Cream Cups

1 pack Pillsbury crescent rolls (can use rounds)
Melted butter (approximately 2 Tbsp)
Cinnamon Sugar
1 cup heavy cream
1 8 oz package cream cheese, softened
1 teaspoon vanilla
1/4 cup powdered sugar
1/4 teaspoon each grated nutmeg and ginger
1 can diced peaches in 100% juice, drained well

Preheat oven to 375 degrees

Separate the crescent rolls into 8 triangles

Place each one into an ungreased cup in a cupcake pan (you can also turn pan upside down and place on the bottom of the cup-  but if you do skip every other one to allow for spreading) just use your fingers to press against sides and fill any gaps

Brush with melted butter and sprinkle a little cinnamon sugar evenly on each one

Bake 8 minutes or until golden brown

While cups are baking beat heavy cream until stiff peaks form then add in cream cheese, vanilla, powdered sugar, nutmeg and ginger

Fold in peaches

When cups are done, if you put them inside the cups, press down gently with a spoon as they puff up and you want a lot of room for the filling

Let cool 4 or 5 minutes in or on muffin tins then remove to plate

Let them cool for a few minutes before filling, they can be a little warm but if they are too hot it melts the cream, divide evenly among them all.  Garnish with fresh raspberries or a mint leaf if desired

If you can, let them set up for 20 minutes in the fridge
***If you can wait that long you have more willpower than we do they smell and taste soooooooo good, the girls gave me one bite then scarfed them down- seriously these would be fabulous for a brunch-  the girls already asked if we can take them to our big extended family's Christmas Eve brunch.


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6 comments:

  1. These peach cups are a great idea, can't wait to try. Thanks so much for the recipe.

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  2. These cups are great idea especially in the near future when peaches will be in season here. First time at your beautiful blog!

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