Peach Pie Cruffins Recipe
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.
- 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
Find it online: https://cookcrisis.com/peach-pie-cruffins-recipe/
