What ingredients do I need to make Peach Pie Cruffins at home?

To make Peach Pie Cruffins, you'll need croissant dough, fresh or canned peaches, sugar, cinnamon, cornstarch, butter, and an egg for the egg wash. The peaches are combined with sugar, cinnamon, and cornstarch to create a pie-style filling. Using pre-made croissant dough simplifies the process, allowing you to roll and shape the cruffins before filling and baking.

How do I shape and bake Peach Pie Cruffins for the best texture?

Roll out the croissant dough into a rectangle, spread the peach filling evenly, then roll the dough into a tight log. Slice the log into individual pieces and place them vertically in a muffin tin. Brush with egg wash and bake at 375°F (190°C) for 18-22 minutes until golden brown. This method creates flaky layers with a crisp exterior and a juicy peach filling inside.

Can I use frozen peaches instead of fresh in Peach Pie Cruffins?

Yes, frozen peaches work well if fresh peaches are unavailable. Thaw and drain them thoroughly to remove excess moisture, then cook with sugar and cornstarch to thicken the filling. Using frozen peaches can maintain good flavor and texture, especially when peach season is over.

How should I store Peach Pie Cruffins to keep them fresh?

Store Peach Pie Cruffins at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 4 days, then reheat in the oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving as it can make the dough soggy.

What variations can I try with Peach Pie Cruffins?

You can customize Peach Pie Cruffins by adding cream cheese between the layers for extra richness or incorporating spices like nutmeg and ginger into the peach filling. For a crunchy topping, sprinkle chopped nuts or streusel before baking. Pairing with a light glaze made from powdered sugar and lemon juice adds a refreshing finish.

Peach Pie Cruffins Recipe With Flaky Pastry And Sweet Filling

Ingredients

Scale

3 cans refrigerated crescent dough (8 ounces each)

1 cup peach preserves

1 teaspoon ground cinnamon

½ cup powdered sugar

3 tablespoons heavy whipping cream

Cook Mode Prevent your screen from going dark

Instructions

1-First Steps: Preheat the oven to 375°F and prepare a muffin tin with liners or non-stick spray. Combine 1 cup peach preserves with 1 teaspoon ground cinnamon in a bowl to make the gooey filling. This simple mix brings the sweet peach flavor that defines these cruffins.

2-Unroll and Fill the Dough: Unroll the 3 cans of refrigerated crescent dough, each 8 ounces, and press the seams together to form rectangles. Spread the peach mixture evenly over each rectangle, ensuring every layer gets that tasty filling.

3-Shape and Bake: Roll each dough rectangle into a log, then cut each log in half lengthwise and slice each half crosswise to make 4 pieces. Twist each piece and place it into the muffin tin. Bake for 18-20 minutes until golden brown, as per the preparation overview.

4-While the cruffins bake: whisk ½ cup powdered sugar with 3 tablespoons heavy whipping cream to create the icing.

5-Once baked: drizzle the icing over the warm cruffins, let them cool in the tin for a few minutes, then remove and enjoy.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🥡 Store cooled cruffins in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
🍓 Try other fillings like different fruit preserves, jam, Nutella, or apple butter for variety.
🧁 Use muffin liners or non-stick spray and loosen edges with a knife to easily remove cruffins from the pan.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cruffin
Calories: 309
Sugar: 24 g
Sodium: 454 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 0.4 g
Protein: 2 g
Cholesterol: 4 mg