Description
Peach Pie Cruffins are a delightful hybrid of a croissant and muffin, filled with sweet peach pie filling and baked in a muffin tin for a flaky, golden treat that’s perfect for brunch or dessert.
Ingredients
Scale
- 1 can refrigerated crescent roll dough or puff pastry sheet
- 1 cup canned or fresh peach pie filling
- 1 tsp cinnamon
- 2 tbsp granulated sugar
- 1 tbsp melted butter
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Unroll the dough and press seams together if using crescent rolls. Roll it into a rectangle.
- Spread peach pie filling evenly over the dough, leaving a small border around the edges.
- Sprinkle with cinnamon and granulated sugar.
- Roll the dough tightly from the long end into a log, then cut in half lengthwise.
- Twist each half into a spiral and roll into a cruffin shape. Place in muffin cups.
- Brush tops with melted butter and bake for 18–22 minutes, until golden brown and puffed.
- Let cool slightly, then dust with powdered sugar if desired and serve warm.
Notes
- Use puff pastry for extra flakiness if preferred over crescent dough.
- Try apple or cherry pie filling as a delicious variation.
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 cruffin
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg