Description
Peach Pie Cruffins combine the flaky, buttery texture of crescent roll dough with the sweet, spiced flavor of peach pie filling. Twisted into beautiful spirals and baked in a muffin tin, these cruffins are a delightful fusion of croissants and muffins, perfect for breakfast, dessert, or an afternoon treat.
Ingredients
1 can refrigerated crescent roll dough
1 cup canned peach pie filling or fresh peaches mixed with sugar and cinnamon
2 tablespoons melted butter
2 tablespoons brown sugar
1 teaspoon cinnamon
Powdered sugar for dusting (optional)
Instructions
Step 1: Set the oven to 190°C and allow it to fully preheat.
Step 2: Roll out the crescent dough on a lightly floured surface. Press and seal the seams together to create a single, even sheet of dough.
Step 3: Brush the entire surface of the dough sheet with melted butter. Evenly sprinkle brown sugar and cinnamon over the buttered dough.
Step 4: Spread the peach filling evenly across the prepared dough sheet, ensuring a consistent layer of fruit throughout.
Step 5: Starting from one edge, tightly roll the dough into a log. Using a sharp knife, slice the log lengthwise to expose the layered interior.
Step 6: Take each half and gently twist it, then coil each twist into a spiral shape.
Step 7: Place each spiral into a greased muffin tin cavity, ensuring they are well centered.
Step 8: Bake the cruffins for 18 to 22 minutes, or until they are golden brown and fully cooked through.
Step 9: Allow the cruffins to cool slightly in the muffin tin before removing. If desired, dust the tops with powdered sugar before serving.
Notes
Using canned peach pie filling makes this recipe quick and easy, but fresh peaches mixed with a bit of sugar and cinnamon can elevate the flavor even more. Be sure to seal the dough seams thoroughly to prevent the filling from leaking during baking. These cruffins are best enjoyed warm but can be stored in an airtight container and gently reheated. The powdered sugar dusting adds a delicate sweetness and a beautiful finishing touch.