Description
These Peach Pie Cruffins blend the buttery crust of a flaky biscuit with the sweet, autumnal flavors of peach pie, topped with a glossy cream glaze. An easy, family-friendly treat for any occasion.
Ingredients
3 cans refrigerated crescent dough (8 oz each)
1 cup peach preserves
1 teaspoon ground cinnamon
1/2 cup powdered sugar
3 tablespoons heavy whipping cream
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin with parchment paper.
In a bowl, mix peach preserves with ground cinnamon until smooth.
Unroll crescent dough, pressing seams to form rectangles. Cut each rectangle into 3 smaller triangles.
Spoon 1 tablespoon of peach filling onto the flat side of each triangle.
Fold the flat side over to form a half-moon, tucking in the filling. Press edges to seal.
Place cruffins in the prepared tin. Bake for 12–14 minutes until golden.
In a bowl, whisk powdered sugar and heavy cream until smooth. Drizzle over cooled cruffins.
Notes
To prevent burning, cover cruffins with parchment paper halfway through baking if browning too quickly.
For extra texture, sprinkle turbinado sugar on dough before baking.
Store in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American