Description
These Peach Pie Cruffins combine the flaky, buttery texture of croissants with the sweet, juicy flavors of fresh peach pie filling, baked to golden perfection in a muffin tin for a delightful handheld dessert perfect for any occasion.
Ingredients
Scale
Dough
- 2 cans (8 oz each) refrigerated crescent dough sheets
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
Egg Wash
- 1 egg (for egg wash)
Optional
- ¼ cup powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line the cups with paper liners to prevent sticking.
- Make the Peach Filling: In a medium saucepan, combine peeled and diced peaches, sugar, cornstarch, lemon juice, cinnamon, and salt. Cook over medium heat, stirring frequently, until the mixture thickens and becomes bubbly, about 5-7 minutes. Remove from heat and let cool slightly to thicken further.
- Prepare the Dough: Unroll the refrigerated crescent dough sheets on a clean surface and cut each sheet into 6 equal strips to use for layering in the muffin tin.
- Assemble the Cruffins Base: Place 2-3 strips of the dough in each muffin cup in a criss-cross pattern, gently pressing the dough down along the bottom and up the sides to create a cup shape for the filling.
- Fill with Peach Mixture: Spoon 1-2 tablespoons of the peach filling into each dough-lined muffin cup, ensuring each cup is evenly filled without overflow.
- Top with Dough Strips: Layer additional dough strips over the peach filling, again criss-crossing them to cover the filling and seal it inside the dough cup.
- Apply Egg Wash: Beat the egg and brush it evenly over the top dough layer to give the cruffins a shiny, golden finish once baked.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until the dough turns golden brown and crispy, indicating the cruffins are cooked through.
- Cool and Finish: Remove the cruffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack. Dust with powdered sugar if desired before serving.
Notes
- You can use frozen or canned peaches if fresh peaches are out of season, but drain any excess liquid well before cooking.
- Make sure the peach filling is not too watery to prevent soggy dough layers.
- Egg wash helps achieve a shiny and appealing golden crust; do not skip this step for best appearance.
- Serve warm or at room temperature for the best flavor and texture.
- If you prefer a less sweet filling, reduce the sugar to ½ cup or adjust to taste.
