Peach Pie Cruffins Recipe

Introduction

Peach Pie Cruffins offer the perfect blend of flaky, buttery pastry and sweet, cinnamon-spiced peach filling. These delightful treats combine the best of croissants and muffins for a unique breakfast or dessert option that’s surprisingly easy to make.

Ingredients

• 3 cans refrigerated crescent dough (8 ounces each)
• 1 cup peach preserves
• 1 teaspoon ground cinnamon
• 1/2 cup powdered sugar
• 3 tablespoons heavy whipping cream

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease or line a muffin tin.
2. Step 2: In a bowl, combine the peach preserves with ground cinnamon until well mixed.
3. Step 3: Unroll each can of crescent dough into a rectangle, pressing any seams firmly together to seal.
4. Step 4: Spread approximately 1/3 cup of the peach mixture evenly over each dough rectangle.
5. Step 5: Starting with the long side, carefully roll each dough rectangle into a log.
6. Step 6: Cut each log into 2 equal pieces, then cut each piece down the center again, making 4 pieces per log.
7. Step 7: Twist each piece gently and then roll it into the shape of a muffin.
8. Step 8: Place each rolled piece into the prepared muffin tin.
9. Step 9: Bake for 18 to 20 minutes, or until the cruffins turn golden brown and cooked through.
10. Step 10: Meanwhile, whisk together the powdered sugar and heavy whipping cream in a bowl until smooth to make the icing.
11. Step 11: Once baked, drizzle the icing over the warm cruffins.
12. Step 12: Carefully remove the cruffins from the muffin tin using a sharp knife to loosen the edges if needed.
13. Step 13: Cool the cruffins on a wire rack and serve warm or at room temperature.

Tips & Variations

• For extra flavor, try adding a pinch of nutmeg or ginger to the peach mixture.
• Use homemade peach jam or preserves for a fresher taste.
• Substitute peach preserves with other fruit jams like apricot or raspberry for different variations.
• Brush the tops with melted butter before baking for a more golden finish.

Storage

Store leftover Peach Pie Cruffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the microwave for 15-20 seconds or in a warm oven to restore flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cruffins ahead of time?

Yes, you can assemble the cruffins and refrigerate them overnight before baking. Just bring them to room temperature for about 15 minutes before baking as directed.

Can I use other types of dough instead of crescent dough?

Refrigerated crescent dough works best for the flaky texture, but puff pastry can be used as a substitute for a similar result.

Peach Pie Cruffins Recipe

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4.8 from 113 reviews

• Author: Thomas
• Total Time: 35 minutes
• Yield: 12 cruffins 1x

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Description

Peach Pie Cruffins combine the flaky, buttery texture of croissants with the sweet, fruity flavor of peach pie, baked into a delightful muffin shape. These cruffins feature a cinnamon-spiced peach preserve filling, baked to golden perfection and topped with a luscious cream cheese glaze for an irresistible breakfast or dessert treat.

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Ingredients

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Dough and Filling

• 3 cans refrigerated crescent dough (8 ounces each)
• 1 cup peach preserves
• 1 teaspoon ground cinnamon

Icing

• 1/2 cup powdered sugar
• 3 tablespoons heavy whipping cream

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the cruffins.
2. Prepare Muffin Tin: Grease or line a muffin tin with parchment paper or non-stick spray to prevent sticking.
3. Mix Filling: In a bowl, combine the peach preserves with ground cinnamon until thoroughly mixed, creating a spiced peach filling.
4. Prepare Dough: Unroll each can of crescent dough into a rectangle, pressing the seams together to form a continuous sheet of dough.
5. Spread Filling: Spread about 1/3 cup of the peach and cinnamon mixture evenly over each rectangle of dough.
6. Roll Dough: Starting from the long side, roll each dough rectangle tightly into a log shape, sealing the filling inside.
7. Cut Dough: Cut each log into 2 pieces, then slice each piece down the center, making 4 twisted dough strips per log.
8. Shape Cruffins: Twist each strip and roll it into a muffin shape, ensuring the spiral is secure.
9. Place in Tin: Arrange the twisted dough pieces upright into the prepared muffin tins.
10. Bake: Bake in the preheated oven for 18 to 20 minutes or until the cruffins turn golden brown and the dough is cooked through.
11. Prepare Icing: While baking, whisk together powdered sugar and heavy whipping cream in a bowl until smooth and creamy.
12. Glaze Cruffins: Once baked, drizzle the cream icing generously over the warm cruffins.
13. Remove from Tin: Carefully loosen the edges with a sharp knife if needed and remove the cruffins from the muffin tin.
14. Cool and Serve: Cool the cruffins on a wire rack. Serve warm or at room temperature for the best flavor and texture.

Notes

• You can substitute peach preserves with other fruit preserves like apricot or raspberry for a different flavor.
• Ensure the seams of the crescent dough are properly pressed to avoid filling leakage.
• For a dairy-free version, substitute heavy whipping cream with coconut cream and use a suitable sugar alternative if desired.
• These cruffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• Reheat gently in a toaster oven or microwave for a warm treat.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: Peach Pie Cruffins, Peach Preserves Dessert, Crescent Dough Pastry, Breakfast Muffins, Fruity Baked Treat, Cinnamon Peach Cruffins