Description
A recipe for crescent roll dough baked in a muffin tin with a sweet peach pie filling, resulting in a flaky, layered cruffin.
Ingredients
Scale
- 1 (8 ounce) package refrigerated crescent roll dough
- 1 cup peach pie filling
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a standard 12-cup muffin tin.
- Unroll the crescent roll dough and separate it into 8 triangles.
- Press each triangle gently into a cup of the prepared muffin tin, stretching the dough slightly to cover the bottom and sides.
- In a small bowl, mix the peach pie filling, granulated sugar, and ground cinnamon.
- Spoon about 1 to 2 tablespoons of the peach mixture into the center of each dough-lined cup.
- Fold the corners of the dough up loosely over the filling, creating a slightly open top. Do not seal completely.
- Brush the tops of the dough lightly with melted butter and sprinkle with any remaining granulated sugar, if desired.
- Bake for 15 to 18 minutes, or until the tops are golden brown and the filling is bubbly.
- Let the cruffins cool in the muffin tin for 5 minutes before carefully removing them to a wire rack to cool further.
Notes
- You can dust the cooled cruffins with powdered sugar before serving for extra sweetness.
- If you prefer a less sweet filling, reduce the added granulated sugar to 1/2 tablespoon.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 210
- Sugar: 14
- Sodium: 250
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 3
- Cholesterol: 10
Keywords: peach pie, crescent roll, cruffin, pastry, quick dessert, baked fruit