Hamdi Saidani These elegant, 10-minute Pioneer Woman peach parcels are store-bought crepes filled with fresh peach chunks and a brown sugar butter mixture, gathered into little bundles, clipped with clothespins, and baked for just 3 to 5 minutes. They take almost no effort and look like something from a fancy restaurant.
The filling is dead simple. You mash softened butter with brown sugar, vanilla, and a splash of peach schnapps if you have it, then spoon a little over the peach chunks inside each crepe. The oven time is just long enough to warm everything through and melt the butter mixture into a syrupy pool at the bottom of each parcel. You’re not trying to bake or caramelize anything here.
Work with one crepe at a time. They dry out within seconds once they’re out of the package, and a dry crepe cracks and tears when you try to gather the edges together. Place the peach and butter filling in the center, pull the sides up quickly, and clip with a clothespin to hold the shape. Watch the oven closely because crepes burn fast. Three minutes is usually enough. Five is the absolute maximum before the edges start charring.
Pioneer Woman Peach Parcels
Description
These Pioneer Woman peach parcels wrap fresh peach chunks and brown sugar butter inside store-bought crepes, baked for minutes and served warm on a bed of whipped cream.
Ingredients
Instructions
- Preheat the oven to 350°F.
- In a small bowl, mix together the softened butter, brown sugar, vanilla, and peach schnapps if using until smooth.
- Remove one crepe from the package at a time. Place a couple of peach chunks in the center. Spoon a small amount of the butter mixture over the peach.
- Quickly gather the edges of the crepe up and around the filling to form a little parcel. Clip with a clothespin to hold the shape.
- Repeat with the remaining crepes, working one at a time so they don’t dry out.
- Place the parcels on a baking sheet and bake for only 3 to 5 minutes. Watch closely as crepes burn very easily.
- To serve, spoon whipped cream onto a plate. Remove the clothespin and set the warm parcel in the center. Garnish with thin peach slices on the side.
FAQs
What do I serve it with?
A bed of freshly whipped cream on the plate and thin peach slices fanned on the side. A drizzle of the Salted Caramel Sauce over the top finishes them off beautifully. For a dessert table, the Peach Galette next to these gives guests a rustic, sliceable option against these more elegant individual bundles.
Can I make homemade crepes instead of store-bought?
Yes, and they’ll taste even better. Homemade crepes are more pliable and less likely to crack when you gather the edges. If you go that route, make them slightly thicker than usual so they hold the filling without tearing.
Why did my crepes crack when I tried to fold them?
They dried out. Crepes lose moisture in seconds once unwrapped. Pull one from the package, fill it, fold it, clip it, and move to the next. Don’t lay out multiple crepes at once or they’ll stiffen before you get to them.
Can I use frozen peaches?
Thaw and drain them first. Frozen chunks hold too much water, and that moisture steams inside the parcel and makes the crepe soggy. You only need one ripe peach for all eight parcels, so fresh is easy to manage here.
Can I skip the clothespins?
Toothpicks work but leave holes in the delicate crepe. Kitchen twine tied loosely is another option. The clothespins are the easiest because they clip on and off cleanly without tearing. Just remember to remove them before serving so nobody bites into wood.
