Peaches and Cream Roses

  • Level: Intermediate
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 50 min
  • Yield: 12 pieces
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Ingredients

Nonstick cooking spray

1/2 cup cream cheese, at room temperature

1 tablespoon honey

1 tablespoon granulated sugar

1 teaspoon lemon zest 

1/2 teaspoon ground cinnamon

Kosher salt 

All-purpose flour, for dusting 

One 8-ounce can crescent rolls

4 large Prima semi-ripe peaches, pits removed, halved and thinly sliced (about 4 cups) 

1/2 cup confectioners' sugar

Directions

  1. Preheat the oven to 350 degrees F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
  2. Place the cream cheese in a small bowl. Add the honey, granulated sugar, lemon zest, cinnamon and a pinch of salt. Stir to combine. Set aside. 
  3. On a lightly floured surface, roll out the crescent dough, leaving each pair of triangles intact. Working with 1 pair of triangles at a time, roll the dough into a rectangle, about 10-by-4-inches. Evenly slice each rectangle lengthwise into 3 strips that are each 10-by-1 1/3-inches. Repeat with the remaining 3 pairs of triangles, resulting in 12 strips total. 
  4. Spread 1 tablespoon of the cream cheese mixture onto 1 strip of dough. Shingle peach slices, skin-side facing outward, along the length of the strip of dough, overlapping each end. (If the peaches need to stick out at all along the strip of dough, let the skin-side stick out, as these will be the "petals.") Press gently to secure the peaches to the cream cheese mixture. Roll one end towards the other to create a rose shape. Place the rose into a prepared muffin cup and repeat with the remaining peaches and 11 strips of dough. 
  5. Bake the peach roses until the edges are golden brown and the center is set, 25 to 30 minutes. Let cool in the pan. Move to a wire rack and sprinkle with confectioners' sugar just before serving. Serve warm or at room temperature.

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