1. Can I use frozen peaches instead of peach preserves for Peach Pie Cruffins?

Yes, you can use fresh or frozen peaches instead of peach preserves. If using fresh or frozen peaches, make sure to cook them down into a jam-like consistency with sugar and cinnamon, as this will mimic the sweet and gooey filling that the preserves offer.

2. How do I store leftover Peach Pie Cruffins?

After baking, store your Peach Pie Cruffins in an airtight container at room temperature for up to one day. If you need to store them longer, refrigerate them for up to three days. Reheat them in the microwave for a few seconds to bring back their flaky texture.

3. Can I make Peach Pie Cruffins ahead of time?

Yes, you can make Peach Pie Cruffins ahead of time! You can assemble the cruffins the night before and refrigerate them overnight. In the morning, just bake them fresh for a quick breakfast treat. Alternatively, you can store the baked cruffins in an airtight container and enjoy them over the next few days.

4. What other fruit preserves can I use for Peach Pie Cruffins?

You can easily substitute peach preserves with other fruit preserves such as strawberry, apricot, or blueberry. Each variety will add a unique twist to the cruffins while maintaining that sweet and fruity flavor.

Peach Pie Cruffins Recipe – Easy and Delicious

Name: Peach Pie Cruffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cans Refrigerated crescent dough (8 ounces each); 1 cup Peach preserves; 1 teaspoon Ground cinnamon; 1/2 cup Powdered sugar; 3 tablespoons Heavy whipping cream

Description

Peach Pie Cruffins are a quick and easy breakfast treat made with refrigerated crescent dough and peach preserves, enhanced with cinnamon and topped with a powdered sugar glaze. These flaky, gooey muffins are perfect for a busy morning or a weekend brunch, combining the irresistible flavors of peach pie and buttery croissants in a fun, bite-sized form.

Ingredients

Scale

3 cans Refrigerated crescent dough (8 ounces each)
1 cup Peach preserves
1 teaspoon Ground cinnamon
1/2 cup Powdered sugar
3 tablespoons Heavy whipping cream

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Instructions

Preheat the oven to 375°F (190°C) and grease or line a muffin tin.
In a bowl, combine peach preserves with ground cinnamon until well mixed.
Unroll the crescent dough on a flat surface and press the seams together to form a rectangle.
Spread 1/3 cup of the peach filling over the dough.
Starting from the long edge, roll the dough into a log.
Cut the dough into two pieces, then slice each piece into four parts. Twist each piece and roll it into a muffin shape.
Place the twisted dough into the muffin tin.
Bake for 18-20 minutes, or until golden brown.
While baking, whisk powdered sugar and heavy whipping cream together until smooth to make the glaze.
Once the cruffins are baked, drizzle the glaze over them and let them cool on a wire rack.

Notes

If your dough is not sticking together, use a bit of water to seal the seams.
Feel free to swap peach preserves for any other fruit preserve, such as strawberry or blueberry.
Store cooled cruffins in an airtight container at room temperature for up to one day or refrigerate for up to three days.
For a gluten-free version, substitute with gluten-free crescent dough or puff pastry.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cruffin
Calories: 309
Sugar: 24g
Sodium: 454mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 2g
Carbohydrates: 47g
Fiber: 0.4g
Protein: 2g
Cholesterol: 4mg