Peach Pie Cruffins

Imagine the buttery, flaky layers of a croissant combined with the shape and portability of a muffin, then filled with sweet, juicy peaches and warm spices. That’s exactly what these Peach Pie Cruffins deliver – a delightful mashup that brings together the best of French pastry and classic American pie flavors.

Perfect for breakfast, brunch, or dessert, these cruffins (croissant-muffins) are surprisingly achievable at home without the fuss of making croissant dough from scratch. The peach filling captures summer’s sweetness in every bite, while the cinnamon-sugar coating adds a delicate crunch that makes these treats absolutely irresistible.

Why You’ll Love This

• Uses store-bought puff pastry for a shortcut that doesn’t compromise on flavor or texture
• The perfect balance of flaky, buttery pastry with sweet, spiced peach filling
• Impressive enough for guests but simple enough for a weekend family treat
• Can be made with fresh peaches when in season or frozen peaches year-round
• Easier than traditional croissants but with similar buttery, flaky results

Ingredients

• 3 cans (8 ounces each) refrigerated crescent roll dough
• 1 cup peach preserves or peach jam
• 1 teaspoon ground cinnamon
• 1/2 cup powdered sugar (confectioners’ sugar)
• 3 tablespoons heavy whipping cream

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or line with paper liners. Clear some counter space for rolling and shaping your cruffins.
2. In a small bowl, combine the peach preserves and ground cinnamon. Stir until well mixed and the cinnamon is evenly distributed throughout the preserves. The cinnamon adds that warm, signature peach pie flavor that makes these cruffins special.
3. Open the first can of crescent roll dough and unroll it onto a clean surface. Using your fingers or a rolling pin, gently press the perforated seams together to create one large rectangle. Try to create a fairly even thickness throughout the dough rectangle.
4. Spread about 1/3 cup of the peach-cinnamon mixture evenly over the dough rectangle, leaving about a 1/4-inch border around the edges. Try to spread it in a thin, even layer – this will help create beautiful swirls in your finished cruffins.
5. Starting with the long edge of the rectangle, tightly roll the dough into a log, similar to making cinnamon rolls. Once rolled, cut the log in half crosswise to create two shorter logs. Then, using a sharp knife, carefully slice each half lengthwise down the middle, exposing the layers and peach filling. You should now have 4 strips from this first can of dough.
6. Take each strip and twist it gently to expose more of the filling. Then roll each twisted strip into a spiral shape, tucking the end underneath. Place each shaped cruffin into a cup of the prepared muffin tin. The spiral should be facing upward, showing off the beautiful peach filling swirls.
7. Repeat the process with the second and third cans of crescent dough – unroll, press seams, spread filling, roll, cut, twist, and shape. When finished, you should have 12 cruffins in your muffin tin.
8. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cruffins are puffed up and golden brown. The filling may bubble a bit, which is perfectly fine and adds to their rustic charm.
9. While the cruffins are baking, prepare the simple glaze. In a small bowl, whisk together the powdered sugar and heavy cream until smooth and pourable. If the glaze seems too thick, add a few more drops of cream. If it’s too thin, add a little more powdered sugar until you reach your desired consistency.
10. When the cruffins are done baking, remove them from the oven and let them cool in the tin for about 5 minutes. If any edges are stuck, run a knife around the sides to loosen. While they’re still warm, drizzle the glaze generously over each cruffin, allowing it to seep into the nooks and crannies. Transfer to a wire rack to cool slightly before serving. These cruffins are best enjoyed while still warm, when the pastry is crisp and the filling is gooey.

Tips & Variations

• For extra richness, add a tablespoon of cream cheese to the peach filling
• Try other fruits like apples, berries, or a mix for different flavor combinations
• Make sure your puff pastry is cold but pliable – if it gets too warm, return it to the refrigerator for 15 minutes
• For a quick version, use high-quality canned peach pie filling instead of making your own
• Add a drizzle of vanilla glaze (powdered sugar + milk + vanilla) after baking for extra sweetness
• Sprinkle chopped nuts like pecans or almonds over the filling before rolling for added texture

Serving Suggestions

These Peach Pie Cruffins are delicious served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For breakfast or brunch, pair them with fresh fruit and a hot cup of coffee or tea.

They also make a wonderful addition to a weekend brunch spread alongside savory dishes like quiche or frittata to balance the sweetness.

Notes

• Store leftover cruffins in an airtight container at room temperature for up to 2 days
• Reheat in a 300°F oven for 5 minutes to restore some of the flakiness
• The cruffins are done when they’re golden brown and the centers reach 200°F on an instant-read thermometer
• If the tops are browning too quickly, tent with foil for the last few minutes of baking

FAQs

Can I make these ahead of time?
You can prepare the peach filling up to 3 days ahead and store it in the refrigerator. The assembled cruffins are best baked fresh, but you can prepare them up to the point of baking and refrigerate overnight.

Can I use frozen peaches?
Yes! Thaw and drain frozen peaches well before using. You may need to cook the filling a few minutes longer to evaporate the extra moisture.

What if I don’t have a muffin tin?
You can place the cut rolls on a parchment-lined baking sheet about 2 inches apart. They won’t have the same height but will still be delicious.

Can I freeze these cruffins?
Yes, you can freeze them after baking. Cool completely, then wrap individually and freeze for up to 1 month. Thaw overnight and reheat in a 300°F oven for 10 minutes.

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