Ingredients and Weight:
- 1 can (15 ounces) sliced peaches, drained
- 1 can (15 ounces) crushed pineapple, drained
- 1 cup chopped walnuts
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 package (8 ounces) crescent roll dough
- 1 egg, beaten
- Cooking spray
- For the raspberry sauce:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon water
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the peaches, pineapple, walnuts, granulated sugar, brown sugar, cinnamon, and nutmeg. Stir until well combined.
- Unroll the crescent roll dough and separate into 8 rectangles.
- Place about 1/4 cup of the peach mixture in the center of each rectangle.
- Fold the corners of the dough over the filling to form a triangle.
- Brush with the beaten egg and place on a baking sheet coated with cooking spray.
- Bake for 12-15 minutes, or until golden brown.
- While the egg rolls are baking, make the raspberry sauce. Combine the raspberries, sugar, and water in a small saucepan. Cook over medium heat until the raspberries have broken down and the sauce has thickened, about 5 minutes.
- Serve the egg rolls warm with the raspberry sauce.
Nutritional Information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 35g
- Protein: 4g
Dish Characteristics:
- Flaky and crispy egg rolls filled with a sweet and juicy peach filling.
- Topped with a tangy and flavorful raspberry sauce.
- Quick and easy to prepare, perfect for a weeknight meal or party appetizer.
User Comments:
- "These egg rolls are amazing! The peach filling is perfectly sweet and the raspberry sauce is the perfect complement."
- "I made these for a party and everyone loved them. They're so easy to make and they look so impressive."
- "These egg rolls are the perfect combination of sweet and savory. I highly recommend them!"
Special Precautions and Tips:
- Be careful not to overfill the egg rolls, or they may burst when baking.
- If you don't have crescent roll dough, you can use wonton wrappers or spring roll wrappers.
- To make the egg rolls ahead of time, bake them until golden brown, then let cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
