Irresistible Peach Pie Cruffins
These Irresistible Peach Pie Cruffins combine flaky layers of croissant-like pastry with a sweet peach pie filling and a light glaze. Perfect for brunch, dessert, or any time you want a bakery-style treat at home.
Equipment
- Muffin tin
- Mixing Bowls
- Rolling Pin
- Pastry brush
- Measuring cups and spoons
- Oven
Ingredients
Dough & Assembly
- 3 cans refrigerated crescent dough or puff pastry sheets 8 oz each, thawed
- 2 Tbsp unsalted butter melted for brushing
Filling
- 1 cup peach preserves or peach pie filling
- 1 tsp ground cinnamon
Glaze (optional)
- ½ cup powdered sugar
- 3 Tbsp milk or heavy cream for desired consistency
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a small bowl, mix peach preserves with ground cinnamon until combined.
- Unroll each dough sheet and press seams together to form a solid rectangle. Brush each with melted butter.
- Spread the cinnamon-peach mixture evenly over the dough rectangles.
- Starting with the long edge, roll up each rectangle into a tight log. Slice each log in half lengthwise, then twist or coil each piece into a spiral.
- Place each spiral into the prepared muffin tin, spacing evenly, and bake for 18–22 minutes until golden and puffed.
- While warm, whisk together powdered sugar, milk, and vanilla to create a smooth glaze. Drizzle over the baked cruffins.
- Let cool slightly before serving warm or at room temperature.
Notes
These cruffins are a delightful mashup of croissants and muffins with sweet peach pie flavor. You can substitute cinnamon sugar or sprinkle additional cinnamon sugar on top before baking for extra sweetness. Store leftovers in an airtight container at room temperature for up to 2 days. :contentReference[oaicite:1]{index=1}