Biscoff Peach Empanadas Dessert (Print-Friendly Version)
Flaky dough envelopes Biscoff and peach filling for a delightful after-dinner treat.
# Ingredients You'll Need:
01 -
1 can crescent roll dough
02 -
1/2 can peach pie filling
03 -
4 teaspoons Biscoff spread
04 -
1 teaspoon water
05 -
3 tablespoons powdered sugar
# How to Make It:
01 -
Set oven to 190°C and allow to fully preheat.
02 -
Unroll crescent dough and divide into 4 rectangles. Press seams together to seal.
03 -
Evenly spread 1 teaspoon Biscoff spread onto half of each rectangle, avoiding the edges.
04 -
Cut the peaches from the pie filling into small pieces. Place a spoonful of peaches on top of the Biscoff spread on each rectangle.
05 -
Fold the dough over the filling to enclose. Seal edges by pressing with a fork.
06 -
Transfer to a lined baking tray and bake for 12 minutes until golden brown. Remove from oven and allow to cool.
07 -
Mix powdered sugar with water in a small bowl to form a smooth glaze.
08 -
Drizzle glaze over cooled empanadas and allow to set before serving.
# Extra Information:
01 -
Select only the peach pieces from the pie filling to prevent excess moisture in the empanadas.