Last summer, my daughter hosted a small family brunch in her backyard, and I wanted to bring along something that would stand out on the table but still feel comforting and familiar. The peaches at the market were ripe, sweet, and glowing with that golden blush that begs to be baked into something special. Instead of making my usual peach pie, I decided to try something new—flaky cruffins filled with peach preserves.
The kitchen filled with the scent of cinnamon and peaches as I rolled out the dough, and I couldn’t help but smile. My granddaughter stood nearby, her little hands dusted with flour as she helped me twist the spirals of dough.
She declared herself the “official taste tester” and hovered around the oven door, waiting for them to bake. When I finally pulled the muffin tin out, the cruffins were puffed, golden, and so inviting. A drizzle of glaze over the warm pastries gave them just the right finishing touch.
That day, the cruffins disappeared faster than anything else on the table. I can still hear the laughter and chatter as everyone reached for seconds. For me, these Peach Pie Cruffins aren’t just a recipe—they’re a memory of sunshine, family, and the joy of trying something playful in the kitchen.
Short Description
Peach Pie Cruffins are buttery, flaky pastries made with crescent dough, peach preserves, and a touch of cinnamon, finished with a sweet glaze. Perfect for brunches, potlucks, or when you want an elegant twist on a simple dessert.
Key Ingredients
- 3 cans refrigerated crescent dough (8 ounces each)
- 1 cup peach preserves (organic if possible)
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- 3 tablespoons heavy whipping cream
Tools Needed
- Muffin tin with liners
- Rolling pin
- Mixing bowls
- Whisk
- Spatula or spoon
- Knife for slicing dough
Cooking Instructions
Step 1: Preheat the Oven
Set oven to 375°F (190°C). Line a muffin tin with paper liners.
Step 2: Prepare the Filling
In a bowl, stir together 1 cup peach preserves and 1 teaspoon ground cinnamon until smooth.
Step 3: Roll Out the Dough
Unroll the crescent dough and press seams together to create rectangles. Make sure the surface is smooth.
Step 4: Spread the Filling
Evenly spread the peach mixture over each dough rectangle, leaving a small border around the edges.
Step 5: Roll and Slice
Roll each rectangle into a log. Slice the log in half lengthwise. Twist each half into a spiral, keeping the filling inside.
Step 6: Fill the Muffin Tin
Place each twist into a muffin liner. Don’t worry if it looks a little messy—the layers will puff beautifully.
Step 7: Bake the Cruffins
Bake for 18–20 minutes until golden brown and flaky. Remove from oven and cool slightly.
Step 8: Add the Glaze
Whisk ½ cup powdered sugar with 3 tablespoons heavy cream until smooth. Drizzle over warm cruffins before serving.
Troubleshooting Tip: If the dough seems too sticky to roll, dust it lightly with flour before spreading the filling.
Why You’ll Love This Recipe
Flaky Layers: The crescent dough bakes into buttery, airy layers.
Sweet Peach Flavor: The preserves and cinnamon bring a cozy, fruity warmth.
Simple to Make: Just a handful of ingredients with minimal prep.
Crowd-Pleaser: Beautiful presentation with very little effort.
Versatile: Works for breakfast, brunch, or dessert.
Mistakes to Avoid & Solutions
Not sealing dough seams properly: This can cause filling to leak. Press seams firmly before adding preserves.
Overfilling with preserves: Too much filling will ooze out during baking. Stick to a thin, even layer.
Skipping the cooling step: If you glaze while too hot, the icing will melt off. Let them cool just enough for the glaze to set.
Using cold dough: Crescent dough rolls better when slightly softened. Let it rest at room temperature for a few minutes before rolling.
Underbaking: Cruffins should be golden brown on top. If still pale, bake 2–3 extra minutes.
Serving and Pairing Suggestions
Serve warm with coffee, tea, or a glass of cold milk.
Add fresh peach slices on the side for a bright garnish.
For brunch, pair with scrambled eggs, fruit salad, or yogurt parfaits.
Present family-style on a platter or serve individually for a more elegant setup.
Storage and Reheating Tips
Store cooled cruffins in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 4 days.
To freeze, wrap individually in plastic wrap and place in a freezer bag (up to 2 months).
Reheat in a 300°F oven for 5–7 minutes to restore flakiness. Avoid microwaving, as it makes them soggy.
FAQs
1. Can I use fresh peaches instead of preserves?
Yes, but cook them down with a little sugar first to avoid excess liquid.
2. Can I make these ahead of time?
Yes, assemble the cruffins, refrigerate overnight, and bake fresh in the morning.
3. What if I don’t have crescent dough?
Puff pastry works beautifully, though baking time may need adjusting by 3–5 minutes.
4. Can I skip the glaze?
Absolutely. They’re still delicious plain or dusted with powdered sugar.
5. Do these taste best warm or cold?
They’re at their best warm, but also tasty at room temperature.
Tips & Tricks
Use high-quality peach preserves for the best flavor.
Sprinkle coarse sugar on top before baking for extra crunch.
Add a pinch of nutmeg for deeper spice notes.
Line muffin tins carefully—overflowing filling can caramelize and stick.
For an elegant look, glaze with a piping bag instead of drizzling.
Recipe Variations
Peach Almond Cruffins: Add ½ teaspoon almond extract to the preserves and sprinkle sliced almonds on top before baking.
Peach Cream Cheese Cruffins: Spread a thin layer of cream cheese under the preserves for a tangy twist.
Spiced Peach Cruffins: Mix in a pinch of cardamom and cloves for a warmer, spiced flavor.
Mixed Fruit Cruffins: Swap half the peach preserves for raspberry or strawberry jam.
Savory Peach Cruffins: Reduce sugar glaze and add crumbled goat cheese before twisting for a sweet-savory bite.
Final Thoughts
When I think back to that sunny afternoon, I can still picture my granddaughter’s flour-covered hands proudly pointing to “her” cruffins on the table. The joy of baking these flaky little spirals wasn’t just in the taste but in the laughter and togetherness they created. Food has a way of weaving itself into moments like these, turning an ordinary Saturday into something worth remembering.
Peach Pie Cruffins are proof that you don’t need a complicated recipe to create something beautiful. They rise tall, with golden layers and swirls of peach that peek through like ribbons. Each bite carries the sweetness of summer, softened with a gentle touch of cinnamon and finished with a sweet glaze that makes them almost too pretty to eat. Almost.
Next time you need a recipe that feels both playful and comforting, give these cruffins a try. They’ll fill your kitchen with warmth, your table with smiles, and your heart with just a little more sweetness.
Peach Pie Cruffins
Ingredients
- 3 cans refrigerated crescent dough 8 ounces each
- 1 cup peach preserves organic if possible
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- 3 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, mix together the peach preserves and cinnamon until smooth.
- Unroll the crescent dough and press the seams together to form rectangles.
- Spread the peach mixture evenly over each rectangle, leaving a small border.
- Roll each rectangle into a log, then slice the log in half lengthwise. Twist each half into a spiral, keeping the filling inside.
- Place the twisted pieces into the muffin tin. Don’t worry if they look a bit uneven—they’ll puff up nicely as they bake.
- Bake for 18–20 minutes, until golden brown and flaky. Remove from the oven and let them cool slightly.
- Whisk the powdered sugar with heavy cream until smooth. Drizzle the glaze over the warm cruffins before serving.
