Flaky Peach Pie Cruffins

A craving for something sweet and memorable led me to experiment with the idea of mixing the cozy flavors of peach pie with a flaky croissant pastry texture. The result was these Peach Pie Cruffins. Buttery spiral pastries filled with spiced peach preserves and finished with a creamy icing have now become a favorite for any brunch or special gathering at my house.

The first time I made these cruffins was for a last minute brunch with friends. Everyone raved and they disappeared before I could set out the coffee

Ingredients

• Refrigerated crescent dough: three cans eight ounces each for that pillowy chewy texture without any dough fuss opt for a brand that promises buttery layers for best results
• Peach preserves: one cup this brings bright flavor and natural sweetness if you can get organic preserves or a locally made jar the flavor will really shine
• Ground cinnamon: one teaspoon a touch of spice that makes the filling taste like peach pie go for freshly ground if you have it
• Powdered sugar: half cup essential for a simple sweet icing always sift for a lump free finish
• Heavy whipping cream: three tablespoons this creates a lush creamy glaze choose a high fat cream for silkier icing

Step-by-Step Instructions

Preheat and Prepare:

Set the oven to three hundred seventy five degrees. Grease your muffin tin or line each cup with a paper liner to guarantee easy removal. Prep now saves sticky messes later

Mix the Filling:

Combine peach preserves with the ground cinnamon in a mixing bowl. Stir until the cinnamon is fully worked in for even peachy spice in every bite

Roll Out the Dough:

Unroll one can of crescent dough onto a clean surface. Using your fingertips gently press and seal the seams together to create a single large rectangle. Take your time for seamless layers

Spread and Layer:

Spoon about one third cup of peach filling over the rectangle and gently spread it edge to edge with an offset spatula or butter knife so every piece is flavorful

Shape and Slice:

Starting from the long edge roll the dough up tightly into a log. Cut that log in half crosswise then slice each half lengthwise so you end up with four long strips from one can. Repeat with each can for a total of twelve strips

Twist and Spiral:

Hold each strip at both ends gently twist then coil it into a muffin like spiral placing it into the muffin tin as you go. A tight spiral leads to a tidier cruffin that holds its filling

Bake:

Bake in the preheated oven for eighteen to twenty minutes or until the cruffins are puffed up with golden tops. The edges should look crisp and dry

Ice and Finish:

For the icing whisk together powdered sugar and heavy cream in a small bowl until smooth and drizzly. While cruffins are still warm drizzle generously with the icing using a spoon. Let cool for a few minutes in the pan then carefully transfer to a wire rack

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Growing up I always looked forward to summer peach season when my grandma made her famous pie. Now I pour that same nostalgia into these cruffins. My favorite part is swirling the dough with sticky peach jam and knowing it will fill my kitchen with the scent of baked fruit

Storage Tips

You can keep leftover cruffins in a covered container at room temperature for up to two days. For longer freshness refrigerate and gently rewarm in a low oven which helps maintain their crisp layers. I do not recommend microwaving as it can make the dough rubbery

Ingredient Substitutions

No peach preserves on hand Try any stone fruit jam like apricot or plum for a twist. If you prefer a cream cheese note simply spread a thin layer over the dough before the peach filling for a tangy surprise. Gluten free crescent dough works well in place of regular dough

Serving Suggestions

Pair these cruffins with coffee or tea for brunch. They are wonderful served warm with a touch of whipped cream. For an extra treat add a scoop of vanilla ice cream and serve for dessert at your next gathering

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Cultural Context

The cruffin started as a bakery craze in California marrying French pastry skills with American love for hybrid treats. Peaches have always been a symbol of summer abundance in the south and were a staple in many family kitchens during the season. Merging these elements creates a pastry that celebrates both innovation and tradition

Recipe FAQs

→ Can fresh peaches be used instead of preserves?

Yes, fresh peaches can replace preserves if cooked down with sugar and cinnamon to achieve a similar consistency and flavor.

→ Is it possible to make these gluten-free?

Absolutely, substituting the crescent dough with a gluten-free alternative works well without compromising texture.

→ How to prevent the dough from unrolling during baking?

Press the crescent dough seams firmly together before adding filling to help maintain shape throughout baking.

→ Can these pastries be frozen?

Yes, you can freeze unbaked cruffins before glazing. Bake them directly from frozen and add the icing afterward.

→ How to make the icing glaze thicker?

Simply add more powdered sugar gradually until the desired thicker consistency is reached for the glaze.