Introduction

Peach Pie Cruffins combine the flaky, buttery layers of croissants with the sweet, fruity flavors of peach pie. These delightful pastries are perfect for breakfast or an afternoon treat, offering a fun twist on classic pie and muffins.

The image shows seven rose-shaped pastries arranged closely in a circle on a white plate with delicate blue floral designs along the edge. Each pastry has multiple layers of golden brown, crispy, and flaky dough that curl upwards like petals, with a glossy, caramelized finish. The inner layers are a lighter yellow cream or custard, contrasting softly against the darker outer layers. A light dusting of powdered sugar is sprinkled over the pastries, adding a delicate touch of white. The plate is set against a white marbled texture background, highlighting the pastries' warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cans refrigerated crescent dough (8 ounces each)
1 cup peach preserves (organic if possible)
1 teaspoon ground cinnamon
½ cup powdered sugar
3 tablespoons heavy whipping cream

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line your muffin tin with paper liners.
Step 2: In a bowl, mix the peach preserves with the ground cinnamon until well combined.
Step 3: Unroll the crescent dough and press the seams together to form large rectangles.
Step 4: Spread the peach-cinnamon mixture evenly over each rectangle of dough.
Step 5: Roll each rectangle into a log, then slice each log in half. Twist each half into a spiral shape.
Step 6: Place the twisted dough pieces into the prepared muffin tin and bake for 18 to 20 minutes, or until golden brown.
Step 7: Whisk together the powdered sugar and heavy whipping cream to create a glaze, then drizzle it over the warm cruffins before serving.

Tips & Variations

For extra flavor, sprinkle a little sugar and cinnamon on top of the glaze before it sets.
Try swapping peach preserves with apricot or raspberry for a different fruity twist.
Use refrigerated puff pastry instead of crescent dough for a flakier texture.

Storage

Store leftover cruffins in an airtight container at room temperature for up to 2 days. To reheat, warm them briefly in the oven at 350°F (175°C) for about 5 minutes to restore crispness. Avoid microwaving, as this can make them soggy.

How to Serve

Four rose-shaped apple pastries with golden-brown, caramelized edges sit closely on a white plate with a thin gold rim. Each pastry has multiple thin layers of translucent apple slices arranged in a spiral to form delicate petals, with a glossy, shiny glaze coating the top. The base is a slightly thicker, textured crust with a warm, baked color showing through. A woman's hand holds the plate gently from the sides against a blurred background. The entire scene rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cruffins ahead of time?

You can prepare and shape the cruffins a few hours ahead and keep them refrigerated before baking. Let them come closer to room temperature before baking for best results.

Can I freeze Peach Pie Cruffins?

Yes, you can freeze baked cruffins in an airtight container for up to 1 month. Thaw at room temperature and reheat in the oven to refresh their texture.

Peach Pie Cruffins Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

These Peach Pie Cruffins combine the flaky, buttery texture of croissants with the sweet, fruity flavor of peach preserves. Twisted into delightful spirals and baked until golden, they are topped with a cinnamon-infused peach filling and a smooth powdered sugar glaze, making them a perfect indulgent breakfast or dessert treat.

Author: Marco
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cruffins 1x
Category: Breakfast Pastry
Method: Baking
Cuisine: American

Ingredients

Scale

Pastry

3 cans refrigerated crescent dough (8 ounces each)

Filling

1 cup peach preserves (organic if possible)
1 teaspoon ground cinnamon

Glaze

½ cup powdered sugar
3 tablespoons heavy whipping cream

Instructions

Prepare Oven and Muffin Tin. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and for easy removal.
Make Filling. In a bowl, mix together the peach preserves and ground cinnamon until well combined to create a flavorful, spiced peach filling.
Prepare Dough. Unroll the refrigerated crescent dough and press the seams together firmly to form large rectangles, ensuring no gaps remain.
Spread Filling. Evenly spread the peach cinnamon mixture over each dough rectangle to ensure every bite has a sweet fruity taste.
Form Spirals. Roll each rectangle into a log tightly, slice each log in half lengthwise, and gently twist each piece into a spiral shape to create the cruffin’s signature layers.
Bake Cruffins. Place the twisted spirals upright into the prepared muffin tin and bake for 18-20 minutes until golden brown and cooked through.
Prepare Glaze and Finish. While the cruffins are baking, whisk powdered sugar with heavy whipping cream until smooth. Once the cruffins are warm from the oven, drizzle the glaze generously on top for a sweet finishing touch.

Notes

Use organic peach preserves if you want a more natural, less processed flavor.
Ensure dough seams are pressed well to prevent filling leakage during baking.
Let the cruffins cool slightly before glazing to avoid melting the glaze too much.
Store leftover cruffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
You can substitute heavy whipping cream with whole milk for a lighter glaze, though it may be less thick.

Keywords: Peach Pie Cruffins, crescent dough, peach preserves, cinnamon cruffins, breakfast pastries, fruit-filled pastries, baked desserts