I invented these Peach Pie Cruffins on a lazy Sunday morning when I was craving the comfort of peach pie but didn’t want the fuss of a crust. The sound of the crescent roll can popping open was the starting gun for a fun kitchen experiment. As I rolled, filled, and twisted the dough, my kitchen began to smell like sweet peaches and warm, buttery pastry. When I pulled the golden, flaky spirals from the oven, the cinnamon-sugar glaze bubbling on their edges, I knew I had something special. That first bite—a perfect mix of a flaky croissant and a gooey, fruity hand pie—was pure, joyful magic.
Why You’ll Love This Recipe
You will love this recipe because it transforms a simple can of crescent dough and a can of pie filling into an impressive, bakery-style treat in under 30 minutes. They’re the perfect hybrid dessert: easier than pie, fancier than a danish, and endlessly customizable. With their gorgeous, flaky layers and sweet, juicy peach center, they’re ideal for a quick breakfast, a stunning brunch addition, or a comforting dessert that feels like you spent hours in the kitchen, not minutes. They’re foolproof fun with a delicious payoff.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup canned peach pie filling
- 2 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ⅓ cup powdered sugar
- 1-2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Let’s talk ingredients. The crescent roll dough is your shortcut to flaky layers—don’t try to substitute with puff pastry sheets; the texture and baking time are different. For the peach pie filling, a good quality can is fine, but I like to give it a rough chop with a knife so the peach chunks are smaller and easier to work with. The cinnamon-sugar mixture is what creates that irresistible, crispy, caramelized exterior; don’t skip it. The simple vanilla glaze at the end is my secret weapon—it adds a professional finish and just the right amount of extra sweetness. Trust me, it makes a huge difference.(See the next page below to continue…)