Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Sopapilla
For the Cream Cheese Glaze
Method
Preparing the Sopapilla
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Baking Dish
Grease a 9x13 inch baking dish with non-stick spray or butter.
- 3
Layer the Crescent Dough
Unroll one can of crescent roll dough and lay it evenly across the bottom of the prepared baking dish, pressing the seams together to form a solid layer.
- 4
Add Peaches and Sugar Mixture
In a bowl, combine the sliced peaches, brown sugar, and cinnamon. Mix well, then pour the peach mixture over the crescent roll layer in the baking dish.
- 5
Top with Second Layer of Dough
Unroll the second can of crescent roll dough and layer it over the peach mixture. Again, press the seams together to seal the edges.
- 6
Add Melted Butter
Drizzle the melted butter evenly over the top layer of crescent dough.
- 7
Bake
Bake in the preheated oven for 30-35 minutes or until the top is golden brown.
Making the Cream Cheese Glaze
- 8
Mix Glaze Ingredients
In a medium bowl, combine softened cream cheese, powdered sugar, vanilla extract, and milk. Mix with an electric mixer until smooth and creamy.
- 9
Adjust Consistency
If the glaze is too thick, add more milk, one teaspoon at a time, until desired consistency is reached.
Serving
- 10
Cool and Serve
Allow the Peach Cobbler Sopapilla to cool for about 10 minutes before slicing. Drizzle the cream cheese glaze over the top before serving.