Brown Sugar Peach Cobbler Cheesecake Crunch Rolls

Ingredients

Peach filling

• 1½ cups canned peaches, drained and chopped
• 2 tbsp butter
• 3 tbsp brown sugar
• ½ tsp cinnamon
• 1 tsp vanilla extract
• 1 tsp cornstarch mixed with 1 tbsp water

Cheesecake filling

• 8 oz cream cheese, softened
• ⅓ cup powdered sugar
• 1 tsp vanilla extract

Rolls

• 8 egg-roll wrappers
• 1 egg mixed with 1 tbsp water
• Nonstick spray for air-frying, or about 2 cups neutral oil for shallow-frying

Cobbler crunch

• ¾ cup crushed vanilla wafers
• 2 tbsp brown sugar
• ½ tsp cinnamon
• 2 tbsp melted butter

Salted vanilla glaze

• ½ cup powdered sugar
• 1 tbsp milk, plus up to 1 tsp more if needed
• ½ tsp vanilla extract
• Tiny pinch of salt

Step by step

1. Cook peaches with butter, brown sugar, cinnamon, and vanilla for 3–4 minutes. Add the cornstarch slurry and cook 1–2 minutes until glossy. Cool completely.
2. Beat cream cheese, powdered sugar, and vanilla until smooth.
3. Place each wrapper in a diamond shape. Divide the cream cheese filling and cooled peaches among all eight wrappers, about 2 tbsp of each per roll. Keep the filling compact and leave a 1-inch border for sealing.
4. Fold in the sides, roll tightly, and seal the edge with egg wash.
5. For air-frying, spray all sides lightly and cook at 375°F for 8–10 minutes, turning halfway. For shallow-frying, heat ½ inch oil to 350°F and fry 2–3 minutes per side. In either case, cook until crisp, golden, and the wrapper is fully cooked. Drain on a rack.
6. Mix wafer crumbs, brown sugar, cinnamon, and melted butter. Toast briefly in a pan until fragrant and crisp.
7. Whisk powdered sugar, milk, vanilla, and salt into a drizzleable glaze.
8. Roll or sprinkle the warm pastries with cobbler crunch and finish with salted vanilla glaze.

← Back to Dessert Lab