Description
Buttery, flaky croissant dough spiraled with cinnamon sugar and filled with sweet peach pie filling, creating the perfect fusion pastry
Ingredients
- Refrigerated croissant dough – 2 cans (8 oz each)
- Fresh or canned peaches, diced – 2 cups
- Granulated sugar – 3/4 cup
- Ground cinnamon – 2 teaspoons
- Unsalted butter, melted – 4 tablespoons
- Cornstarch – 1 tablespoon
- Vanilla extract – 1 teaspoon
- Powdered sugar – 1 cup
- Milk – 2-3 tablespoons
- Salt – 1/4 teaspoon
Instructions
- 1. Preheat oven to 375°F and grease a 12-cup muffin tin thoroughly.
- 2. In a saucepan, combine diced peaches, 1/2 cup sugar, cornstarch, and salt. Cook over medium heat for 5-7 minutes until thickened. Stir in vanilla and let cool completely.
- 3. Unroll croissant dough on a floured surface and roll out gently to even thickness.
- 4. Brush dough with melted butter and sprinkle with mixture of remaining sugar and cinnamon.
- 5. Cut dough into 1-inch wide strips. Roll each strip into a tight spiral.
- 6. Place spirals vertically into muffin cups. Spoon 1-2 tablespoons of peach filling into center of each.
- 7. Brush exposed dough with additional melted butter.
- 8. Bake for 18-22 minutes until golden brown and crispy.
- 9. Let cool for 5 minutes, then transfer to cooling rack.
- 10. Whisk together powdered sugar and milk to make glaze. Drizzle over warm cruffins.
Notes
Store in airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat in 325°F oven for 5-8 minutes. Can freeze unbaked cruffins for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 285
- Sugar: 22g
- Sodium: 320mg
- Fat: 12g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g