Flaky Peach Filled Cruffins

This peach pie cruffin recipe transforms simple ingredients into a bakery-quality treat that's perfect for weekend brunches or special breakfasts. The flaky, swirled pastry combined with sweet peach filling creates a delightful hybrid between croissants and muffins that will impress family and friends.

I created these cruffins when trying to use up extra preserves in my pantry, and they've become my signature dish for holiday morning gatherings. My sister-in-law now requests these every time she visits.

Ingredients

• Refrigerated crescent dough: Provides the perfect flaky layers without making dough from scratch
• Peach preserves: Create a sweet fruity filling that caramelizes beautifully during baking
• Ground cinnamon: Adds warmth and depth that complements the peach flavor perfectly
• Powdered sugar: Forms the base of the glaze giving these pastries their perfect finishing touch
• Heavy whipping cream: Creates a rich glaze that sets with the perfect consistency

Step-by-Step Instructions

Prepare the oven and tin:

Heat your oven to exactly 375°F for optimal rise and golden color. Use quality muffin liners as these pastries can leak a bit of filling during baking. The liners make cleanup much easier and help maintain the cruffin shape.

Create the filling:

Thoroughly mix the peach preserves with cinnamon until completely incorporated. The cinnamon should be evenly distributed throughout the preserves with no clumps. This step infuses the filling with warm spice notes that will permeate the entire pastry.

Prepare the dough:

Carefully unroll each can of crescent dough onto a lightly floured surface. Using your fingertips, press the perforated seams together firmly to create solid rectangles. Work gently to avoid tearing the dough while ensuring no gaps remain where filling could escape.

Add the filling:

Spread the peach mixture in an even layer across each dough rectangle, leaving a quarter inch border around the edges. Use the back of a spoon to ensure an even distribution, which will create consistent flavor throughout your cruffins.

Shape the cruffins:

Roll each rectangle into a tight log starting from the long edge, applying gentle pressure to keep the roll compact. Use a sharp knife to slice each log in half crosswise, then twist each piece to create a spiral pattern. The tighter your initial roll, the more defined your spiral pattern will be.

Bake to perfection:

Place each twisted dough piece into the prepared muffin tin. Bake for exactly 18 to 20 minutes, watching carefully near the end. The cruffins should be deeply golden with slightly darker edges and the filling bubbling gently.

Glaze while warm:

Whisk the powdered sugar and heavy cream until completely smooth with no lumps. While the cruffins are still warm but not hot, drizzle the glaze generously over the top, allowing it to settle into the cruffin crevices for maximum flavor.

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The organic peach preserves make all the difference in this recipe. I discovered this when comparing a batch made with standard preserves versus organic. The organic variety had chunks of real fruit and a more intense flavor that elevated these cruffins from good to unforgettable.

Storage Solutions

These peach pie cruffins stay fresh at room temperature for up to 2 days when stored in an airtight container. For longer storage, refrigerate them for up to 5 days. The texture is best preserved by reheating them in a 300°F oven for about 5 minutes until warmed through. This restores their original flaky texture and makes the glaze slightly gooey again.

Easy Variations

While peach preserves create the classic version of these cruffins, you can easily customize this recipe with different fruit fillings. Apricot preserves create a similar flavor profile with a slightly tangier note. Mixed berry preserves add beautiful color and a more intense fruit flavor. For a fall version, apple butter with extra cinnamon creates a warm, cozy variation that pairs perfectly with coffee on crisp mornings.

Serving Suggestions

These cruffins shine as the star of a weekend brunch spread alongside fresh fruit and coffee. For a more decadent presentation, serve them slightly warm with a scoop of vanilla ice cream or dollop of whipped cream for dessert. They also make excellent gifts when packaged in bakery boxes tied with ribbon, perfect for welcome baskets or holiday giving.

Recipe FAQs

→ Can I use homemade peach preserves instead of store-bought?

Absolutely! Homemade peach preserves work beautifully in this recipe and often provide more vibrant flavor. Just ensure your preserves aren't too runny to prevent leaking during baking.

→ How do I store leftover cruffins?

Store cooled cruffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Warm briefly in the microwave (10-15 seconds) before serving for the best texture.

→ Can I freeze these peach pie cruffins?

Yes! These cruffins freeze well. Cool completely, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and warm in a 300°F oven for 5-7 minutes.

→ What other fruit preserves work well in this recipe?

Many fruit preserves work wonderfully as alternatives. Try apricot, strawberry, raspberry, blueberry, or apple butter. You can adjust the spices accordingly - cinnamon pairs well with most fruits, while cardamom complements stone fruits nicely.

→ Why did my cruffins unravel during baking?

This typically happens if the dough wasn't rolled tightly enough or if the preserves were spread too close to the edges. Make sure to leave a small border around the edge when spreading the filling, and twist the cut pieces firmly before placing in the muffin tin.

→ Can I make these without a muffin tin?

While a muffin tin helps maintain the signature shape, you can bake these on a parchment-lined baking sheet as spiral rolls. They'll spread more but still taste delicious. Place them 2 inches apart and watch baking time, as it may vary slightly.