Biscoff Peach Empanadas
Biscoff Peach Empanadas is an European recipe that serves 4. Watching your figure? This dairy free recipe has 251 calories, 2g of protein, and 14g of fat per serving. For 98 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon pie filling, water, crescent rolls, and a few other things to make it today. From preparation to the plate, this recipe takes about 32 minutes. This recipe from Inside BruCrew Life has 2765 fans. All things considered, we decided this recipe deserves a spoonacular score of 1%. This score is improvable. Similar recipes are Blueberry & Peach Empanadas, Empanadas de Durazno (Peach Hand Pies) à la Mode, and Biscoff Overload – Biscoff Cupcakes and Frosting Garnished with Cookie Crumbs.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 12 minutes
Ingredients:
1/2 can peach pie filling (just the peaches from a 21 oz. can)
4 teaspoons Biscoff spread
1 can crescent rolls (I use Pillsbury)
3 Tablespoons powdered sugar
1 teaspoon water
Equipment:
Cooking instruction summary:
Open the can of crescent rolls and roll out the dough. Separate into 4 rectangles and press the seams together. Spread 1 teaspoon Biscoff 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 Biscoff. 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.
Step by step:
1. Open the can of crescent rolls and roll out the dough. Separate into 4 rectangles and press the seams together.
2. Spread 1 teaspoon Biscoff spread on half of each rectangle. Do not go all the way to the edges.
3. Cut the peaches from the pie filling into small chunks.
4. Place a spoonful of peaches on top of the Biscoff. Fold the crescent roll over the top of the pie filling. Use a fork to press the edges together.
5. Bake at 375* for 12 minutes. Cool.
6. Mix together the powdered sugar and water.
7. Drizzle over the tops of the cooled pies.
8. Let set. Makes 4 empanadas.
Nutrition Information:
covered percent of daily need
