Description
Delicious cruffins filled with a sweet peach pie filling, perfect for breakfast or dessert.
Ingredients
Scale
- 1 package refrigerated crescent roll dough or croissant dough sheets
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 1/2 cups diced peaches, fresh or canned and drained
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Powdered sugar for dusting
- 2 tablespoons peach jam, optional
- Whipped cream or vanilla ice cream for serving, optional
Instructions
- In a small saucepan combine diced peaches, brown sugar, cornstarch, lemon juice, and cinnamon. Cook over medium heat while stirring gently for about 5 to 7 minutes until the mixture thickens and becomes glossy. The peaches should soften but still hold their shape. Remove the pan from the heat and stir in the vanilla extract. Set the filling aside to cool slightly while preparing the dough.
- Heat the oven to 375°F (190°C). Lightly grease a standard muffin tin with butter or nonstick spray to prevent sticking and help the cruffins release easily after baking.
- Place the crescent roll dough on a lightly floured work surface and gently roll it out into a smooth sheet. If the dough contains perforated sections, press the seams together so the sheet becomes continuous. Brush the entire surface evenly with melted butter.
- In a small bowl mix the granulated sugar and ground cinnamon. Sprinkle the mixture evenly across the buttered dough surface so every area is coated with the sweet cinnamon layer that will form the pastry flavor.
- Starting at one long edge, roll the dough tightly into a log similar to a cinnamon roll. Use a sharp knife to cut the log lengthwise down the center so two long strips form and the layered structure becomes visible.
- Take one strip of dough and gently coil it into a loose spiral. Halfway through shaping, spoon about 1 to 2 tablespoons of the cooled peach filling into the center of the spiral. Continue wrapping the remaining dough around the filling to create a tall layered swirl. Place the shaped cruffin into a muffin cup. Repeat with the remaining dough strips.
- Place the muffin tin in the oven and bake for 20 to 25 minutes until the tops become golden brown and the pastry layers appear crisp and puffed. Remove the pan from the oven and allow the cruffins to cool for about 10 minutes before carefully lifting them from the tin.
- Dust the tops with powdered sugar. For additional peach flavor, brush the warm tops lightly with peach jam. Serve warm with whipped cream or vanilla ice cream if desired.
Notes
- Allow the cruffins to cool completely before storing.
- They can be reheated in an oven or microwave for a few seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg