Biscoff Peach Empanadas Dessert

Biscoff Peach Empanadas are the after-dinner dessert I whip up whenever I am craving something flaky, fruity, and indulgent but do not want to fuss with pie dough. Everything comes together from a can and a jar but tastes like a bakery treat. Sweet peaches and cookie butter get tucked inside a golden crescent pastry, then drizzled with glaze for a gooey finish.

The first time I made these, everyone wanted seconds. My family now begs for them after Sunday supper and there are never leftovers. Some friends even request a double batch for potlucks.

Ingredients

• Canned crescent rolls: makes prep super easy, choose a brand with a buttery flavor for the best results
• Peach pie filling: brings bright fruity flavor, canned saves peeling and slicing
• Biscoff spread: gives a caramel depth, use fresh smooth spread for easy scooping
• Powdered sugar: makes the sweet quick glaze, sift if clumpy for a silky finish
• Water: loosens the sugar for drizzling, filtered water ensures no off flavors

Instructions

Prep the Oven:

Set your oven to 375 degrees to ensure a hot oven before you start assembling. This helps the pastry cook up crisp.

Shape the Pastry:

Unroll the crescent dough gently on a flat surface. Break into four rectangles and press the seams together well so the filling will not escape. Use your fingers to seal any gaps.

Add the Biscoff:

Spread one teaspoon of Biscoff onto half of each rectangle. Leave a clean border at the edges so the pastry can seal completely later.

Prepare the Filling:

Scoop the peaches from the pie filling and cut them into small pieces. Slicing makes them easier to fit in the pastry and keeps the empanadas from bursting.

Fill and Fold:

Spoon a small mound of chopped peach onto the Biscoff side. Gently fold the bare side over the filled side, making a pocket. Press the edges with a fork to lock the pastry closed.

Bake the Empanadas:

Arrange the pastries on a lined baking sheet. Bake for twelve minutes until the tops are golden and crisp. Resist the urge to open the oven early.

Cool Before Glazing:

Let the empanadas cool at least ten minutes. The steam inside makes the pastry set so it will not break apart when handled.

Drizzle With Glaze:

Stir powdered sugar and water in a cup until smooth. Use a spoon to zigzag the glaze over each cooled pastry. Let it set to form a sweet shell.

If you adore Biscoff as much as I do, that first warm bite is absolutely irresistible. Watching my daughter help crimp the edges reminded me of baking pies with my own grandmother. Although this dessert is simple, it always gets big smiles and sticky fingers at my table.

Storage Tips

Store any leftover empanadas in an airtight container at room temperature for up to one day. They can be refrigerated for up to three days but may lose a little crispness. I like to reheat them in a toaster oven for a flaky exterior. If you want to keep them longer, wrap individually and freeze for up to one month.

Ingredient Substitutions

If you cannot find peach filling, try apple or cherry pie filling. The Biscoff can be swapped for smooth peanut butter or Nutella for a different flavor. If you wish to make the glaze dairy free, water works fine or try almond milk for a richer drizzle.

Serving Suggestions

Serve these with a scoop of vanilla ice cream for an extra finish. They are also wonderful with afternoon coffee or tea. Slice each empanada in half for a party platter treat or brunch addition. A dusting of cinnamon or cocoa powder on top adds lovely aroma.

Cultural and Historical Context

Empanadas originate from Spain and Latin America where savory or sweet fillings are wrapped in pastry. My version uses ready made ingredients for a modern spin but keeps the comforting hand pie shape. Cookie butter is a Belgian spread that brings a surprising twist, making these uniquely fusion.

Seasonal Adaptations

For summer, swap peaches for fresh berries or apricots. In fall use apple pie filling and a sprinkle of cinnamon. During winter add a pinch of ginger or nutmeg to the glaze for warmth.

Success Stories

A friend made a big batch for a family picnic and there was not a crumb left. I know someone who baked these with cherry filling and called it their new favorite quick dessert. Let each guest add their favorite jam or filling for a fun group project.

Freezer Meal Conversion

Freeze the assembled uncooked empanadas in a single layer then transfer to a container and store frozen. When ready to serve, bake straight from the freezer adding two or three minutes to the bake time. The glaze can be mixed fresh once the pastries are cooled.

These empanadas are a weeknight dessert hero. Bake, glaze, and enjoy warm — they disappear fast!

Common Recipe Questions

→ Can I use homemade pie filling instead of canned?

Yes, homemade peach pie filling works beautifully. Just ensure it's not too runny for easy sealing.

→ What other fruits pair well with Biscoff spread?

Apples, cherries, or mixed berries combine well with the warm spice notes of Biscoff.

→ How do I prevent the empanadas from leaking?

Seal edges firmly with a fork and avoid overfilling to keep the filling inside during baking.

→ Can these be made ahead of time?

Bake ahead and store in an airtight container. Reheat gently before serving for best texture.

→ Is it possible to use puff pastry instead of crescent dough?

Puff pastry is a great substitute, though the texture will be flakier and richer once baked.