Description
A delightful fusion of croissant and muffin, these cruffins are filled with sweet peach pie filling and topped with a cinnamon sugar glaze for a perfect breakfast or dessert treat.
Ingredients
Scale
For the Crust:
- 2 sheets puff pastry, thawed
- 1 cup peach pie filling, chopped
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Roll out puff pastry sheets and cut each into 6 rectangles. Spread a spoonful of peach pie filling along each rectangle, then roll up tightly from the long side.
- Cut each roll in half crosswise and place cut-side up in muffin tin. Brush with melted butter and bake for 20-25 minutes until golden.
- Mix granulated sugar and cinnamon in a bowl. While cruffins are warm, roll them in the cinnamon sugar mixture.
- Whisk powdered sugar, milk, and vanilla to make glaze. Drizzle over cooled cruffins before serving.
Notes
You can customize the seasonings to taste.