Description
These Peach Pie Cruffins combine the flaky, buttery texture of crescent dough with a sweet and warmly spiced peach filling. Perfectly portioned in muffin tins, these delightful treats offer the best of peach pie flavors in a portable, hand-held pastry that’s golden and crisp on the outside with a luscious fruit center.
Ingredients
Scale
For the Peach Filling
- 1 ½ cups fresh peaches, peeled and diced
- ¾ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 tsp ground cinnamon
- ¼ tsp salt
For the Dough
- 2 cans (8 oz each) refrigerated crescent dough sheets
- 1 egg (for egg wash)
Optional
- ¼ cup powdered sugar for dusting
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners to prepare for baking.
- Make the peach filling: In a medium saucepan, combine the peeled and diced peaches, granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Cook over medium heat, stirring frequently, until the mixture thickens and becomes bubbly, approximately 5 to 7 minutes. Remove from heat and allow to cool slightly before assembling.
- Prepare the dough: Unroll each can of refrigerated crescent dough and cut each sheet into 6 strips, resulting in a total of 12 strips per can for layering.
- Assemble the Cruffins base: Place 2 to 3 strips of crescent dough in each muffin cup, layering them in a criss-cross pattern to form the foundation. Press the dough gently down into the bottom and up the sides of each muffin cup to create a shell.
- Fill with peach mixture: Spoon about 1 to 2 tablespoons of the prepared peach filling into each dough-lined muffin cup, filling but leaving space for the top layer of dough.
- Top with dough: Cover the peach filling with additional crescent dough strips, layering them in a criss-cross fashion to fully enclose the filling and create a visually appealing top crust.
- Apply egg wash: Beat the egg well and brush it over the top dough layer on each muffin to ensure a golden, glossy finish when baked.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the dough is golden brown and crispy.
- Cool and finish: Remove the cruffins from the oven and let them cool slightly in the tin before transferring to a wire rack. Dust with powdered sugar if desired before serving.
Notes
- Using fresh, ripe peaches enhances the flavor but frozen peaches can be substituted if fresh are out of season.
- Make sure to cool the peach filling slightly before assembling to avoid soggy dough.
- Egg wash helps achieve a beautiful golden crust but can be omitted or substituted with milk for a lighter color.
- For easier removal, use paper muffin liners or grease the tin thoroughly.
- These cruffins are best enjoyed the day they are baked but can be stored in an airtight container for 1-2 days.
