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These Peach Pie Cruffins combine crisp, buttery crescent dough with a luscious, cinnamon-spiced peach filling to create a delightful treat that's both simple and impressive. Ideal for breakfast or dessert, this recipe brings the charm of classic peach pie into a convenient handheld form perfect for sharing or savoring alone.
I remember making these during a summer weekend with friends and everyone loved how flaky and flavorful they turned out. Now they're a go-to whenever peaches are in season or preserved.
Ingredients
- Refrigerated crescent dough: three cans 8 ounces each look for dough with a fresh smell and no discoloration for best flakiness
- Organic peach preserves: one cup choose preserves with chunks of real peaches for texture and natural sweetness
- Ground cinnamon: one teaspoon opt for Ceylon cinnamon if possible for a milder and more fragrant flavor
- Powdered sugar: half a cup responsible for making the glaze smooth and glossy
- Heavy whipping cream: three tablespoons adds richness and helps the glaze stick to the cruffins
Instructions
- Preheat the oven:
- Preheat the oven to 375°F (190°C) and line your muffin tin with paper liners for easy removal and cleanup.
- Mix the filling:
- Mix the peach preserves and ground cinnamon thoroughly in a bowl making sure the spice is evenly combined to flavor every bite.
- Prepare the dough:
- Roll out the crescent dough onto a clean surface pressing the seams together carefully. This creates a uniform dough sheet without breaks.
- Spread the filling:
- Spread the peach and cinnamon mixture evenly over each rectangle of dough ensuring every piece has the sweet filling.
- Form the logs:
- Roll the dough gently into logs then slice each in half to create manageable pieces you can twist and shape easily.
- Shape the cruffins:
- Twist each piece into a tight spiral placing it upright into the muffin tin. This shape helps the layers bake nicely and flare open.
- Bake:
- Bake the cruffins for 18 to 20 minutes or until they turn a golden brown color with flaky edges crisp to the touch.
- Make the glaze:
- Whisk together the powdered sugar and heavy whipping cream until smooth forming a glaze with the right consistency to drizzle.
- Finish and serve:
- Drizzle the glaze over the warm cruffins letting it drip down the sides for an appetizing finish and serve.
One of my favorite ingredients here is the peach preserves because they bring a fresh fruit taste without the mess of fresh peaches. I recall baking a batch last summer when the peach preserves were homemade and it was a reminder of family gatherings filled with laughter and shared recipes.
Storage Tips
Store leftover cruffins in an airtight container at room temperature for up to two days maintaining their crisp layers. For longer storage freeze them individually wrapped and thaw at room temperature before reheating.
Ingredient Substitutions
Apricot preserves work well as an alternative giving a slightly different fruit note. You can swap heavy cream in the glaze for milk or plant-based milk but it will be less rich.
Serving Suggestions
Enjoy warm with a cup of espresso or cold milk. They pair nicely with fresh berries or a dollop of whipped cream for brunch or dessert.
Serve warm or at room temperature for the best texture. They make a lovely addition to brunch or dessert.
Common Recipe Questions
- → Quelle pâte est utilisée pour ces cruffins ?
Une pâte croissant réfrigérée est utilisée pour créer une texture feuilletée et croustillante.
- → Comment préparer la garniture aux pêches ?
Il suffit de mélanger les conserves de pêche avec de la cannelle en poudre pour obtenir une saveur fruitée et épicée.
- → Quel est le temps de cuisson idéal ?
Les cruffins doivent cuire entre 18 et 20 minutes à 190°C jusqu'à coloration dorée.
- → Comment réaliser le glaçage final ?
Mélangez le sucre glace avec la crème épaisse puis nappez les cruffins encore chauds pour une douceur veloutée.
- → Peut-on préparer ces cruffins en avance ?
Oui, ils se conservent bien à température ambiante quelques heures, mais sont meilleurs frais et tièdes.