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Peach Pie Cruffins Recipe

Peach Pie Cruffins

These Peach Pie Cruffins are a delightful fusion of buttery, flaky croissants and the sweet, comforting flavors of a classic peach pie. Perfect for brunch or a quick dessert, this recipe transforms simple refrigerated dough into an impressive pastry in less than 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cruffins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cans refrigerated crescent dough 8 ounces each
  • 1 cup peach preserves organic preferred for best flavor
  • 1 teaspoon ground cinnamon
  • 1/2 cup powdered sugar
  • 3 tablespoons heavy whipping cream

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a standard muffin tin or line it with paper liners.
  2. In a small mixing bowl, combine the peach preserves and the ground cinnamon until thoroughly blended.
    1 cup peach preserves, 1 teaspoon ground cinnamon
  3. Unroll each can of crescent dough onto a clean, flat surface and gently press the perforated seams together to form solid rectangles of dough.
    3 cans refrigerated crescent dough
  4. Spread about 1/3 cup of the peach filling evenly over each dough rectangle, leaving a small border at the edges.
  5. Roll each rectangle into a tight log starting from the long side, cut each log in half, then slice each half lengthwise to create four strips per can; twist each piece into a spiral and tuck into the muffin tin.
  6. Bake for 18 to 20 minutes until the pastry is golden brown and crispy on the edges.
  7. Whisk together the powdered sugar and heavy whipping cream until smooth, drizzle over the warm cruffins, and let cool slightly before serving.
    1/2 cup powdered sugar, 3 tablespoons heavy whipping cream

Notes

Use high-quality organic peach preserves for the best flavor and keep the crescent dough cold to ensure the flaky layers are maintained. Store leftovers in an airtight container for up to 2 days or freeze without icing for up to 2 months.