Peach Pie Cruffins
Flaky crescent dough spirals filled with peach pie filling, brushed with butter, and baked in a muffin tin.
Equipment
- 12-cup muffin tin
- Pastry brush
- Sharp knife
- Wire rack
Ingredients
Main Ingredients
- 3 can refrigerated crescent roll dough 8 oz each, kept cold
- 1 can peach pie filling about 21 oz
- 2 tbsp unsalted butter melted
- 2 tsp cinnamon sugar optional, for sprinkling
- 1 tbsp powdered sugar optional, for dusting
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F and grease all 12 muffin cups thoroughly.
- Shape. Unroll each can into a sealed rectangle, spread a third of the filling on each, and roll into a tight log.
- Cut. Slice each log lengthwise, then cut each half in two, giving 4 strips per can.
- Coil. Coil each strip cut side up and place one in each muffin cup.
- Bake. Brush with butter, add cinnamon sugar, and bake 20 to 25 minutes until golden.
- Finish. Rest 10 minutes in the tin, move to a rack, and dust with powdered sugar when cooled.
Notes
Substitutions: Use apple or cherry pie filling in place of peach.
Tips: Keep the dough cold and spread the filling thinly to prevent leaks.
Storage: Refrigerate up to 3 days or freeze up to 2 months. Nutrition does not include the optional powdered sugar.