Peach Pie Cruffins Treat (Print-Friendly Version)
Buttery spiral pastries with peach preserves and cinnamon, topped with a smooth cream glaze for a sweet treat.
# Ingredients:
→ Dough
01 -
3 cans (8 ounces each) refrigerated crescent roll dough
→ Filling
02 -
1 cup peach preserves with visible fruit pieces
03 -
1 teaspoon ground cinnamon
→ Glaze
04 -
1/2 cup powdered sugar
05 -
3 tablespoons heavy whipping cream
# Steps:
01 -
Grease a muffin tin thoroughly to prevent sticking. Keep the refrigerated crescent dough chilled until ready to use. Work with one can at a time to maintain dough coldness which promotes flakiness.
02 -
Unroll each dough rectangle and press perforated seams firmly to create a solid 8x12-inch sheet. Lightly dust work surface with flour if dough sticks, avoiding excess to prevent dryness.
03 -
Combine peach preserves with ground cinnamon until evenly blended. Spread the mixture evenly over the dough leaving a 1/2-inch border around edges to contain filling during baking.
04 -
Starting from the long edge, roll the dough firmly but gently into a compact log, avoiding air pockets and ensuring filling stays within.
05 -
Using a sharp knife, cut the log lengthwise for clean cuts and wipe blade between slices. Twist each strip 2-3 turns in opposite directions and coil into spirals with cut edges facing up. Place spirals into prepared muffin cups.
06 -
Preheat oven to 375°F. Bake the cruffins for 15-20 minutes, watching closely in the final minutes to prevent over-browning. The pastries should rise and develop golden caramelized edges.
07 -
Whisk powdered sugar and heavy cream until smooth. Once cruffins have cooled for 5-10 minutes, drizzle glaze evenly over the warm pastries for a silky finish.
# Notes & Tips:
01 -
Use thicker peach preserves with fruit chunks to avoid soggy centers and ensure authentic pie-like texture.
02 -
Keep dough cold until shaping to maximize flaky layers.
03 -
Glaze warm but not hot pastries to allow partial absorption and maintain drizzle texture.