Description
These Easy Peach Pie Cruffins are a bakery-style twist on your favorite comfort dessert. Made with buttery crescent dough or puff pastry and swirled with spiced peach pie filling, they bake into beautiful golden spirals that are flaky, tender, and bursting with flavor. Finished with powdered sugar or a vanilla glaze, they’re the perfect treat for breakfast, brunch, or dessert.
Ingredients
- 1 can (8 oz) crescent roll dough or puff pastry sheets
- 1 cup peach pie filling (store-bought or homemade)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- Optional: powdered sugar for dusting
- Optional: vanilla glaze (powdered sugar + milk + vanilla extract)
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Roll out crescent dough or puff pastry on a lightly floured surface into a rectangle.
- Spread melted butter evenly over the surface.
- Sprinkle the surface with granulated sugar, cinnamon, nutmeg, and brown sugar.
- Spread peach pie filling evenly across the dough.
- Roll the dough tightly into a log, then slice lengthwise to expose the layers.
- Twist each half into a spiral and roll into a cruffin shape.
- Place each rolled piece into a muffin cup.
- Bake for 18–22 minutes, or until golden brown and puffed.
- Let cool slightly before removing from tin.
- Dust with powdered sugar or drizzle with vanilla glaze if desired.
Notes
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For a crispier finish, use puff pastry over crescent dough.
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Don’t overfill the dough to avoid leaks.
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Allow cruffins to cool slightly before removing from the tin for better structure.
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Fresh peach filling can be used in place of canned.
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Freeze baked cruffins unglazed and reheat in an oven for best results.