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Peach Pie Cruffins are my go-to treat when I crave something buttery and fruity but do not want to fuss with homemade dough. The layers of flaky crescent rolls hold juicy peach filling, creating a pastry that is both simple and irresistible. These cruffins bring a bit of bakery magic right into your own kitchen and will have everyone reaching for seconds.
The first time I baked these, my house smelled like a summer fair pie stand. Now my husband requests them as his birthday breakfast every year.
Ingredients
- Refrigerated crescent roll dough: Gives you tender layers without any complicated folding. Look for brands that are fresh without any tears in the packaging.
- Canned peach pie filling: Brings a real burst of stone fruit flavor. Opt for chunky filling so you get bites of fruit throughout. If using fresh peaches, combine with a sprinkle of sugar and cinnamon before spreading.
- Melted butter: Makes everything rich and golden. Use unsalted for the cleanest taste.
- Brown sugar: Imparts caramel-like depth. Choose one that is soft and moist.
- Cinnamon: Adds warmth and complements the peaches. Grab good-quality ground cinnamon for maximum aroma.
- Powdered sugar: Creates a pretty and sweet finish. Choose a lump-free variety for easy dusting.
Step-by-Step Instructions
- Prep Your Oven and Tools:
- Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Grease a muffin tin well to prevent sticking and to help the cruffins release easily later.
- Shape the Dough:
- Unroll the crescent dough on a lightly floured counter. Gently press together any seams so you have one even sheet. This helps the filling stay inside as you roll.
- Add Butter and Spices:
- Brush the entire surface of the dough with melted butter. Be generous—the fat keeps the pastry tender. Next, sprinkle brown sugar evenly over the butter, then follow with an even dusting of cinnamon. Try to reach all corners so every bite is flavored.
- Layer on the Fruit:
- Use a spoon to spread peach pie filling over the dough, going all the way to the edges. If using fresh peaches, slice thinly, then toss with cinnamon and a bit of sugar before layering.
- Roll and Slice:
- Starting at the long side, roll the dough firmly into a log. Make sure it is tight so the filling does not seep out. Use a sharp knife to slice the log lengthwise down the center, exposing lots of layered filling.
- Twist and Form Cruffins:
- With cut sides facing up, gently twist each piece a few times into a loose spiral. This helps show off the layers. Coil the twisted pieces into tight spiral shapes, almost like a cinnamon roll.
- Assemble and Bake:
- Place each spiral into a greased cup of your muffin tin. The exposed filling should be visible at the top. Bake in your preheated oven for eighteen to twenty-two minutes until the cruffins are golden brown and the edges are crisp.
- Cool and Finish:
- Let them cool in the tin for a few minutes so they set up. Then transfer to a rack and dust with powdered sugar if you like.
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When I use fresh peaches at the height of summer, the whole kitchen fills with their perfume and it always reminds me of baking with my grandmother in her sunny little kitchen.
Storage Tips
Peach Pie Cruffins keep best in an airtight container at room temperature for up to two days. Shield them from drafts to avoid drying out. They can also be frozen for two months. Reheat briefly in the oven to restore their crisp exterior.
Ingredient Substitutions
If peaches are not available, try apple pie filling or even cherry. Nut butters can be swirled in with the peaches for extra richness. For a touch of tartness, sprinkle a little lemon zest over the filling before rolling.
Serving Suggestions
Cruffins shine as a breakfast treat with a cup of coffee or as a sweet finish to dinner. Top with a dollop of whipped cream or serve alongside vanilla ice cream for extra indulgence. I love pairing them with fresh berries in the summer or a warm spiced tea in cooler months.
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Perfecting these cruffins is worth every moment—they will leave you feeling like a pastry chef!
Frequently Asked Questions
- → What type of peaches work best for this?
Both canned peach pie filling and fresh peaches work well. If using fresh, add sugar and cinnamon to taste.
- → Can I use homemade dough?
Yes, homemade crescent dough or similar buttery pastry dough can be substituted for a richer flavor.
- → How do I prevent cruffins from sticking?
Grease the muffin tin well or use parchment muffin liners to keep the cruffins from sticking.
- → Is it necessary to dust with powdered sugar?
No, it's optional and for presentation. The cruffins will taste delicious without it, but it adds a sweet finish.
- → Can these be prepared in advance?
You can assemble the filled dough in advance, refrigerate overnight, then bake fresh in the morning.