Peach Mascarpone Fruit Rolls are the best summertime dessert. Fresh peaches and mascarpone cheese, wrapped in a shortbread crust, and baked in a simple syrup.
There is a garden stand in my town that I visit at least twice a week. I am taking advantage of all the fresh fruits, the berries are all so amazing. The past 3 weeks I have been buying peaches when I stop there. They are so juicy and delicious to just peel and eat.
I am baking a new peach dessert each week, and my husband swears they have been the best he ever tasted. Cobblers, muffins, cake and pies have been on the list.
The Peach Mascarpone Fruit Rolls are a variation of the Rustic Blueberry Cobbler Roll I posted earlier.
Prepare the dough, wrap in parchment or waxed paper and allow to chill for 1-2 hours.
Whisk together sugar and water in a baking dish. Bake until bubbly. Carefully remove dish from the oven.
Peel the peaches, place in a bowl, and sprinkle with cinnamon.
Roll out chilled dough into rectangle 12×8 inches. Spread mascarpone cheese with offset spatula. Top evenly with the peaches.
Roll dough up, jelly roll style and cut into 1 inch slices. Place into the syrup. Be very careful as mixture is hot. I place each slice on a small spatula and lay into the syrup mixture. The roll does not have to look perfect, it turns out gorgeous when baked.
Bake until crust is light golden brown and syrup mixture is bubbly. Remove from oven, allow to cool about 10 minutes, then drizzle mascarpone glaze.
The peaches that leak out of the rolls flavor the syrup with a light peach flavor and is delicious.
I am including links to the other flavors I have made.
HERE is the link to the Rustic Blueberry Cobbler Roll.
HERE is the link to the Cranberry Orange Cobbler Roll.
- 3 cups water
- 1 1/2 cups sugar
- 2 cups all purpose flour + 1/4 cup to sprinkle
- 2 Tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 6 Tablespoons Crisco shortening
- 3/4 cup milk
- 3 1/2 cups fresh peaches, peeled,sliced and cut in 1 to 1 1/2 inch pieces
- 1 teaspoon ground cinnamon
- 3/4 cup mascarpone cheese, room temperature
- 2 Tablespoons cold butter, cut in small cubes
- 1 teaspoon mascarpone cheese, room temperature
- 1/4 cup confectioner sugar
- 2-4 teaspoons milk
- Preheat oven to 375 degrees F. Whisk together the water and sugar in a non greased 13x9 inch glass baking dish. Place in oven and allow to bake until mixture starts to bubble, about 10-15 minutes. Remove carefully from oven.
- In a large mixing bowl, sift together 2 cups flour, sugar, baking powder and salt. Using a pastry cutter or fork, cut in the shortening until crumbly. Stir in the milk to form a ball. Wrap ball in parchment or waxed paper and chill 1 to 2 hours.
- Sprinkle remaining flour on a flat work surface. Roll dough into a 12x8 inch rectangle.
- Place cut peaches into a large mixing bowl, sprinkle with cinnamon, and toss gently to combine. Spread mascarpone cheese to cover the dough using an offset spatula. Arrange the peaches evenly over the mascarpone cheese. Place the cold butter cubes over the peaches.
- Roll dough up, jelly roll style. Cut into 1 inch slices. Carefully place the slices into the syrup mixture. (I use a small spatula to place each roll in the mixture since it is very hot)
- Bake until crust is light golden brown and syrup mixture is bubbly, about 25 to 35 minutes. Remove from the oven and cool about 10 minutes.
- Combine the mascarpone cheese, confectioner sugar, and milk in a small bowl. Start with lowest amount of milk and add more to obtain desired consistency to drizzle. Drizzle glaze over the rolls. May do the drizzle individually when serving instead.