Peach Pie Cruffins
Peach Pie Cruffins are a delightful twist on muffins and pastries, combining the warm flavors of peach pie with a flaky texture, perfect for brunch or snack time.
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.
Notes
Serve Peach Pie Cruffins warm or at room temperature. They pair well with coffee or tea and can be topped with a scoop of vanilla ice cream for dessert.