What two ingredients are added with the peaches before pastry is rolled up and baked for forty-five minutes?

Please provide me with more context! I need to know what kind of pastry you're talking about and what the recipe is.

For example, are you making:

* Peach cobbler?

* Peach pie?

* Peach turnovers?

* Something else?

Once you tell me what kind of pastry you're making, I can help you figure out the two ingredients you need to add with the peaches!