Description
These Peach Pie Cruffins are a delightful hybrid of croissants and muffins filled with luscious peach pie filling. Crispy on the outside, tender on the inside, and bursting with juicy fruit flavor, they’re the perfect treat for brunch, dessert, or afternoon tea.
Ingredients
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1 can refrigerated crescent roll dough
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1 cup canned peach pie filling
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2 tablespoons melted butter
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Optional: powdered sugar or glaze for topping
Instructions
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Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper cups.
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Roll out the crescent dough and press the seams together to form a single sheet.
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Spread the peach pie filling evenly over the dough, leaving a ½ inch border.
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Roll the dough tightly into a log (starting from the long side), then slice the log into 6 even pieces.
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Place each piece cut side up in the muffin tin.
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Brush with melted butter on top.
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Bake for 18–22 minutes or until golden brown and cooked through.
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Cool slightly, then drizzle with glaze or dust with powdered sugar if desired. Serve warm or at room temperature.
Notes
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For extra flavor, sprinkle cinnamon or nutmeg over the filling before rolling.
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You can substitute the peach filling with apple, cherry, or mixed berry.
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Store leftovers in an airtight container for up to 2 days; reheat in the oven for best texture.