Peach Pie Cruffins are a delightful twist on both muffins and pastries. They combine the warm and comforting flavors of peach pie with a fun, flaky texture that will make any brunch or snack time a hit. These cruffins are easy to make and can bring a smile to everyone’s face with their sweet filling and golden crust.
Why Make This Recipe
Making Peach Pie Cruffins is a fun and simple way to enjoy the flavors of a classic dessert. The recipe uses refrigerated crescent roll dough, which saves time and effort. Plus, who doesn’t love the taste of peaches? They are juicy, sweet, and perfect for summer. You can serve them for breakfast, as a snack, or even as a dessert. It’s a recipe that everyone can enjoy!
How to Make Peach Pie Cruffins
Ingredients
- 3 cans refrigerated crescent roll dough (8 oz each)
- 1 can peach pie filling (about 21 oz)
- 2 tablespoons melted butter
- 2 teaspoons cinnamon sugar (optional)
- Powdered sugar (for garnish, optional)
Directions
- Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin with nonstick spray or butter.
- Open each can of crescent dough and roll it out flat into a rectangle. If your dough is perforated, gently pinch the seams together to seal them and create a smooth surface.
- Spread a thin, even layer of peach pie filling over the surface of each rectangle. Don’t overfill—you want just enough to cover, but not so much that it oozes out.
- Starting from the long edge, tightly roll each rectangle into a log.
- Using a sharp knife, slice each log lengthwise down the middle to expose the layers.
- Take each half and coil it up into a spiral, then place the spiral, cut side up, into a greased muffin tin cavity.
- Brush each cruffin generously with melted butter. For extra flavor and crunch, sprinkle with cinnamon sugar if desired.
- Bake in the preheated oven for 20 to 25 minutes, or until the cruffins are golden brown and puffed.
- Allow cruffins to cool in the pan for at least 10 minutes before carefully removing. Dust with powdered sugar for an elegant finish.
How to Serve Peach Pie Cruffins
Serve Peach Pie Cruffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea. You can also add a scoop of vanilla ice cream on top for a delightful dessert treat.
How to Store Peach Pie Cruffins
To store your cruffins, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. To reheat, simply pop them in the oven for a few minutes to bring back their fluffiness.
Tips to Make Peach Pie Cruffins
- Make sure not to overfill the dough with peach pie filling to avoid mess.
- You can experiment with other pie fillings, like apple or cherry, for different flavors.
- For an added crunch, consider adding nuts or granola on top before baking.
Variation
If you’re feeling adventurous, try adding some cream cheese to the peach filling for a creamy texture. You can also mix in some fresh peaches for added flavor and brightness.
FAQs
Q: Can I use homemade pie filling?
A: Yes, you can use homemade peach pie filling! Just make sure it’s thick enough so it doesn’t ooze out.
Q: Are Peach Pie Cruffins good for breakfast?
A: Absolutely! They are great for breakfast or as a sweet snack throughout the day.
Q: Can I freeze Peach Pie Cruffins?
A: Yes, you can freeze the cruffins. Just make sure they are in an airtight container. They can be frozen for up to a month. Thaw them in the fridge or at room temperature before reheating.
Enjoy making and devouring your Peach Pie Cruffins! They are a delightful treat that you and your loved ones will surely adore.
Peach Pie Cruffins
Ingredients
Dough and Filling
- 3 cans refrigerated crescent roll dough (8 oz each)
- 1 can peach pie filling (about 21 oz)
- 2 tablespoons melted butter
Toppings
- 2 teaspoons cinnamon sugar (optional) For extra flavor and crunch
- to taste Powdered sugar (for garnish, optional) Dust over the cooled cruffins
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin with nonstick spray or butter.
- Open each can of crescent dough and roll it out flat into a rectangle. If perforated, pinch the seams together to create a smooth surface.
- Spread a thin, even layer of peach pie filling over each rectangle, ensuring not to overfill.
- Starting from the long edge, tightly roll each rectangle into a log.
- Using a sharp knife, slice each log lengthwise down the middle to expose the layers.
- Coil each half up into a spiral and place it, cut side up, into the greased muffin tin cavity.
- Brush each cruffin generously with melted butter and sprinkle with cinnamon sugar if desired.
Baking
- Bake in the preheated oven for 20 to 25 minutes, or until golden brown and puffed.
- Allow cruffins to cool in the pan for at least 10 minutes before carefully removing. Dust with powdered sugar for an elegant finish.
