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Strawberry Peach Pie Bites

Strawberry Peach Pie Bites Perfect for Summer Gatherings

Delicious Strawberry Peach Pie Bites with sun-ripened fruit and flaky crust, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 bites
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Bites
  • 1 package Crescent Roll Dough Refrigerated dough for easy assembly
  • 1 large Peach Select ripe but firm
  • 1 cup Strawberries Sliced into uniform pieces
  • 2 tablespoons Butter Melted, for brushing
  • 1/4 cup Sugar Adjust based on fruit ripeness
  • 1 teaspoon Cinnamon Plus optional nutmeg or lemon zest
For the Glaze
  • 1 cup Powdered Sugar For sweetening the glaze
  • 1 tablespoon Milk Add more for desired consistency

Equipment

  • Baking sheet
  • Oven
  • mixing bowl
  • Whisk
  • knife
  • measuring cups
  • spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet with cooking spray or butter.
  2. Unroll the crescent roll dough and press on perforations to seal. Aim for a uniform rectangle.
  3. Place one peach wedge and a few strawberry slices on the wide end of each triangle of dough. Sprinkle with sugar and cinnamon.
  4. Roll the dough around the filling from the wide end to the pointed end, and place seam-side down on the baking sheet.
  5. Brush the tops of the rolled bites with melted butter.
  6. Bake in the preheated oven for 12-15 minutes until puffed and golden brown.
  7. While baking, whisk together powdered sugar and milk to make the glaze.
  8. Once cooled slightly, drizzle the glaze over the baked bites and serve warm.

Nutrition

Serving: 1biteCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 5IUVitamin C: 15mgCalcium: 1mgIron: 2mg

Notes

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, freeze for up to 3 months.

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