Description
This Peach Pie Cruffins recipe combines the flaky, buttery layers of crescent roll or puff pastry dough with a sweet, cinnamon-spiced peach filling. Baked to golden perfection and optionally topped with a vanilla glaze, these delightful cruffins make a perfect treat for breakfast, brunch, or dessert. The recipe is simple and quick, taking just 40 minutes from start to finish and serves 6, delivering a warm, fruity, and indulgent pastry experience reminiscent of peach pie but with a fun, handheld twist.
Ingredients
Scale
Peach Filling
- 2 cups peeled and chopped peaches (fresh or canned, drained)
- 1/3 cup brown sugar
- 1 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
Cruffin Dough and Assembly
- 1 can (8 oz) refrigerated crescent roll dough or puff pastry (thawed if frozen)
- 2 tbsp unsalted butter, melted
- Granulated sugar, for sprinkling
- Cinnamon sugar, optional (for extra flavor and crunch)
Glaze (Optional)
- 1/2 cup powdered sugar
- 1–2 tbsp milk (adjust for desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Prepare the Peach Filling: In a small saucepan, combine the peeled and chopped peaches, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, lemon juice, and a pinch of salt. Cook over medium heat, stirring frequently for 5 to 7 minutes, until the mixture thickens into a jam-like consistency. Remove from heat and let it cool completely before using.
- Prepare the Dough: Lightly flour a clean surface and roll out the crescent roll or puff pastry dough into a rectangle, sealing any perforations if using crescent roll dough. Brush the surface evenly with melted butter, then spread the cooled peach filling evenly over the dough.
- Roll and Slice the Dough: Starting from the long edge, roll the dough tightly into a log. Slice the log lengthwise to expose the layers, then cut each half into 2 to 3 sections. With the cut side facing outward, roll each section into a spiral shape and place them into greased muffin tin cavities.
- Bake the Cruffins: Preheat your oven to 375°F (190°C). Bake the cruffins for 20 to 25 minutes or until they are golden brown and puffed. After baking, allow them to cool for 10 minutes in the muffin tin, then transfer to a wire rack to cool further.
- Add the Glaze (Optional): In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the warm cruffins to add extra sweetness and a glossy finish.
- Serve & Enjoy: Serve the cruffins warm or at room temperature. Optionally, dust with cinnamon sugar to add extra flavor and crunch for a delightful finish.
Notes
- For best results, make sure the peach filling is completely cooled before spreading it on the dough to prevent sogginess.
- You can substitute the peach filling with other fruit fillings like apple, cherry, or mixed berries.
- Using puff pastry creates flakier layers, while crescent roll dough makes for a softer texture.
- Sprinkling cinnamon sugar on top before baking can add an extra crunchy, flavorful crust.
- Adjust the glaze consistency by adding more or less milk depending on your preferred thickness.
- Store leftover cruffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peach cruffins, peach pie cruffins, crescent roll dessert, puff pastry dessert, easy fruit pastry, baked peach treat
