Peach Pie Cruffins Recipe

Introduction

Peach Pie Cruffins are a delightful blend of croissant and muffin, filled with sweet peach preserves and a hint of cinnamon. These flaky, golden pastries are perfect for breakfast or a special snack, topped with a smooth powdered sugar glaze.

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 the oven to 375°F (190°C). Grease or line a muffin tin to prevent sticking.
2. Step 2: In a bowl, combine the peach preserves with ground cinnamon and mix well.
3. Step 3: Unroll each can of crescent dough into a rectangle and press the seams together to form a solid sheet.
4. Step 4: Spread about 1/3 cup of the peach mixture evenly over each dough rectangle.
5. Step 5: Starting from the long side, roll the dough into a log.
6. Step 6: Cut each log into 2 equal pieces, then cut each piece down the center to make 4 smaller pieces.
7. Step 7: Twist each piece gently and roll it into a muffin-like shape.
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.
10. Step 10: While baking, whisk the powdered sugar and heavy whipping cream together until smooth to create the glaze.
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: Allow them to cool on a wire rack. Serve warm or at room temperature for best taste.

Tips & Variations

• For an extra fruity twist, add chopped fresh peaches or other stone fruits to the preserves before spreading.
• You can substitute apricot preserves for a different but complementary flavor.
• Brush the tops with melted butter before baking to achieve a richer, shinier crust.
• If you prefer, sprinkle a pinch of sugar on top before baking for added texture.

Storage

Store leftover cruffins in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 4 days. Reheat gently in a toaster oven or microwave for 20-30 seconds before serving to restore their flaky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade dough instead of refrigerated crescent dough?

Yes, homemade puff pastry or croissant dough can be used as a substitute, but keep in mind that it may require additional time and skill to prepare.

Are these cruffins best eaten fresh or can they be made ahead?

They are best enjoyed fresh or within a day for optimal flakiness, but can be made a day ahead and gently reheated before serving without losing much quality.

Peach Pie Cruffins Recipe

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★★★★★

4.8 from 110 reviews

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

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Description

Peach Pie Cruffins are a delightful hybrid of croissants and muffins, filled with a sweet mixture of peach preserves and cinnamon. These flaky, buttery treats are baked until golden brown and finished with a smooth powdered sugar glaze, making them perfect for breakfast or dessert.

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Ingredients

Scale 1x2x3x

For the Cruffins

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

For the Glaze

• 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 prepare for baking the cruffins.
2. Prepare Muffin Tin: Grease a muffin tin or line it with paper liners to prevent sticking.
3. Mix Filling: In a bowl, combine the peach preserves and ground cinnamon until well blended.
4. Roll Dough: Unroll each can of crescent dough onto a clean surface, pressing the seams together to form one large rectangle per can.
5. Spread Filling: Evenly spread about 1/3 cup of the peach mixture over each dough rectangle.
6. Roll into Logs: Starting from the long side of the rectangle, roll the dough tightly into a log shape.
7. Cut Dough: Slice each log into two pieces, then cut each piece down the center to create four smaller pieces per log.
8. Shape Cruffins: Twist each piece gently, then coil into a muffin shape and place each into the prepared muffin tin.
9. Bake: Bake the cruffins in the preheated oven for 18 to 20 minutes, or until they turn a beautiful golden brown.
10. Make Glaze: While baking, whisk together the powdered sugar and heavy whipping cream in a bowl until the glaze is smooth and pourable.
11. Glaze the Cruffins: Once baked, drizzle the glaze over the warm cruffins evenly.
12. Cool and Serve: Carefully remove the cruffins from the muffin tin using a sharp knife to loosen the edges if necessary, then cool 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 different flavors.
• Ensure the dough seams are pressed well to avoid filling leakage during baking.
• For a dairy-free version, substitute heavy cream with coconut cream and powdered sugar with a suitable vegan alternative.
• For extra crispiness, brush the tops of the cruffins lightly with melted butter before baking.
• These cruffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

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

Keywords: peach pie cruffins, crescent dough recipes, peach desserts, breakfast pastries, cinnamon peach pastries