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Golden peach pie cruffins in a muffin tin, with flaky layers and peach filling peeking through
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Peach Pie Cruffins

Delightful pastries blending flaky croissant layers with sweet peach pie filling.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12 servings

Equipment

  • Muffin Pan
  • Mixing Bowl
  • Whisk

Ingredients

Ingredients

  • 3 cans Refrigerated Crescent Dough (8 ounces each)
  • 2 cups Peaches (fresh or canned, diced)
  • 1 cup Sugar
  • 2 tablespoons Cornstarch
  • 1 teaspoon Cinnamon
  • 1 tablespoon Lemon Juice
  • 1 large Egg (for egg wash)
  • 1 tablespoon Butter (for greasing pans)

Instructions

  • Preheat your oven to 375°F (190°C) and grease your muffin pan with butter.
  • In a medium bowl, mix together diced peaches, sugar, cornstarch, cinnamon, and lemon juice. Set aside to let the flavors meld.
  • Carefully unroll the refrigerated crescent dough and separate the triangles.
  • For each muffin cup, place two triangles of dough overlapping slightly to form a circle, ensuring there's enough dough to create walls for the filling.
  • Spoon a generous amount of the peach mixture into each dough circle.
  • Fold the edges of the dough over the peach filling and press down gently to seal it.
  • Beat an egg and brush it over the tops of the cruffins for that golden finish.
  • Bake in the preheated oven for 25-30 minutes or until golden brown and flaky.
  • Allow them to cool for a few minutes before removing them from the pan.

Notes

These cruffins pair beautifully with whipped cream or vanilla ice cream.