Peach Pie Cruffins
Sweet, flaky pastries with a juicy peach filling, baked until golden and dusted with powdered sugar.
Servings: 12 servings
Calories: 200kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Oven
Ingredients
Dough
- 3 cans refrigerated crescent roll dough (8 oz each)
Filling
- 1 can peach pie filling (about 21 oz)
- 2 tablespoons melted butter
- 2 teaspoons cinnamon sugar (optional)
- to taste powdered sugar (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin with nonstick spray or butter.
- Open each can of crescent dough and roll it out flat into a rectangle. If your dough is perforated, gently pinch the seams together to seal them and create a smooth surface.
- Spread a thin, even layer of peach pie filling over the surface of each rectangle. Don’t overfill—you want just enough to cover, but not so much that it oozes out.
- Starting from the long edge, tightly roll each rectangle into a log.
- Using a sharp knife, slice each log lengthwise down the middle to expose the layers.
- Take each half and coil it up into a spiral, then place the spiral, cut side up, into a greased muffin tin cavity.
- Brush each cruffin generously with melted butter. For extra flavor and crunch, sprinkle with cinnamon sugar if desired.
- Bake in the preheated oven for 20 to 25 minutes, or until the cruffins are golden brown and puffed.
- Allow cruffins to cool in the pan for at least 10 minutes before carefully removing. Dust with powdered sugar for an elegant finish.
Notes
Store cooled Peach Pie Cruffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.
Nutrition
Calories: 200kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 300mg | Potassium: 100mg | Fiber: 1g | Sugar: 5g | Iron: 1mg