Peach Pie Cruffins (Print Format)
Buttery twisted pastries made with crescent rolls, peach filling and cinnamon. Easy breakfast treat ready in 35 minutes.
# Ingredients:
→ Main Components
01 -
1 can refrigerated crescent roll dough, chilled
02 -
1 cup canned peach pie filling or fresh peaches with a sprinkle of sugar and cinnamon
→ Sweet Filling
03 -
2 tablespoons butter, melted and slightly cooled
04 -
2 tablespoons brown sugar, packed
05 -
1 teaspoon ground cinnamon
→ Finishing Touch
06 -
Powdered sugar for dusting, if you want that bakery look
# Steps:
01 -
Preheat your oven to 375°F (190°C) and let it come to full temperature while you prep everything else.
02 -
Roll out the crescent dough on a lightly floured surface, pinching all the seams together to make one smooth sheet.
03 -
Brush the entire dough sheet with melted butter, then evenly sprinkle the brown sugar and cinnamon all over the surface.
04 -
Spoon the peach filling evenly across the prepared dough, spreading it out but leaving a small border around the edges.
05 -
Roll the dough tightly into a log, then slice it lengthwise down the middle to expose all those beautiful layers. Twist each half and coil into spirals.
06 -
Place each twisted spiral into a greased muffin tin cup, nestling them in snugly.
07 -
Bake for 18-22 minutes until they're golden brown and cooked through. Your kitchen will smell amazing!
08 -
Let them cool in the tin for a few minutes, then dust with powdered sugar if you want that extra special touch before serving.
# Tips:
01 -
Keep your crescent dough cold and work quickly to maintain that flaky, buttery texture that makes these so special.
02 -
If using fresh peaches, toss them with a bit of sugar and cinnamon and let them sit for a few minutes to release their juices.
03 -
These are best served warm from the oven when the pastry is at its flakiest and the peaches are still slightly gooey.
04 -
Don't worry if they look a bit messy - that rustic, twisted look is part of their charm!