Peach Pie Cruffins (Printable Recipe)

Spiral pastries combining flaky layers with sweet peach filling, topped with cream glaze for the perfect handheld treat.

# Ingredients You'll Need:

→ For the Cruffins

01 - 3 cans (8 ounces each) refrigerated crescent roll dough
02 - 1 cup peach preserves or peach jam
03 - 1 teaspoon ground cinnamon

→ For the Glaze

04 - 1/2 cup powdered sugar (confectioners' sugar)
05 - 3 tablespoons heavy whipping cream

# Steps to Follow:

01 - Start with a well greased muffin tin to prevent any sticking issues later. The crescent dough warms quickly once removed from refrigeration, so keep cans chilled until ready to use. Working with one can at a time helps maintain that crucial coldness that creates flaky layers.
02 - Unroll each rectangle of dough carefully, pressing those perforated seams together firmly to create a solid sheet. If the dough sticks to your work surface, a light dusting of flour helps, but avoid using too much as it can make the cruffins dry. The rectangle should be approximately 8x12 inches when fully unrolled.
03 - Mix peach preserves with ground cinnamon. Spread the peach cinnamon mixture in an even layer, leaving about half an inch border around the edges. This prevents overflow during baking and ensures easier rolling. Using the back of a spoon creates the most even application without tearing the delicate dough.
04 - Starting from the long edge gives you more spiral layers in the finished cruffin. Roll firmly but gently, maintaining even pressure throughout to avoid creating air pockets. The finished log should be compact but not squeezed so tightly that filling squishes out the ends.
05 - Using a sharp knife rather than a serrated one gives you cleaner cuts without dragging through the dough. Wipe the blade between cuts for the neatest results. Cut the log lengthwise to expose those beautiful layers and create the distinctive cruffin appearance.
06 - The twisting step is what transforms these from regular rolled pastries into those impressive spiral cruffins. Hold each piece at both ends, gently twist in opposite directions about 2-3 turns, then coil into a spiral shape. The cut edges should face upward to showcase the layers and filling. Place in prepared muffin tin.
07 - Bake at 375°F for 15-20 minutes. Watch them carefully during the last few minutes of baking as the high sugar content in the preserves can cause quick browning. The cruffins should rise significantly and turn golden brown with visible caramelization around the edges. Some filling may bubble out—this is normal and creates those delicious crispy bits.
08 - Whisk together powdered sugar and heavy cream until smooth. Apply the glaze while cruffins are still warm but not hot—about 5-10 minutes after removing from the oven. This allows the glaze to partially absorb into the pastry while still maintaining visible drizzle on top. A fork or small whisk helps eliminate any lumps in the glaze for the smoothest application.

# Extra Tips:

01 - Keeping the dough cold until ready to use ensures the flakiest layers
02 - These taste best the day they're made but can be gently reheated the next morning
03 - If glaze sets too quickly, warm it for 5-10 seconds in the microwave to restore drizzling consistency
04 - If your kitchen is warm, refrigerate the shaped cruffins for 15 minutes before baking to help maintain those distinct layers
05 - A slightly thicker preserve works better than runny jam—if yours is too thin, simmer it briefly to reduce excess moisture

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