Peach Pie Cruffins (Print Version)

# Ingredients:

→ For the Cruffins

01 - 3 cans (8 ounces each) refrigerated crescent roll dough
02 - 1 cup peach preserves or peach jam
03 - 1 teaspoon ground cinnamon

→ For the Glaze

04 - 1/2 cup powdered sugar (confectioners' sugar)
05 - 3 tablespoons heavy whipping cream

# Instructions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or line with paper liners. Clear some counter space for rolling and shaping your cruffins.
02 - In a small bowl, combine the peach preserves and ground cinnamon. Stir until well mixed and the cinnamon is evenly distributed throughout the preserves. The cinnamon adds that warm, signature peach pie flavor that makes these cruffins special.
03 - Open the first can of crescent roll dough and unroll it onto a clean surface. Using your fingers or a rolling pin, gently press the perforated seams together to create one large rectangle. Try to create a fairly even thickness throughout the dough rectangle.
04 - Spread about 1/3 cup of the peach-cinnamon mixture evenly over the dough rectangle, leaving about a 1/4-inch border around the edges. Try to spread it in a thin, even layer - this will help create beautiful swirls in your finished cruffins.
05 - Starting with the long edge of the rectangle, tightly roll the dough into a log, similar to making cinnamon rolls. Once rolled, cut the log in half crosswise to create two shorter logs. Then, using a sharp knife, carefully slice each half lengthwise down the middle, exposing the layers and peach filling. You should now have 4 strips from this first can of dough.
06 - Take each strip and twist it gently to expose more of the filling. Then roll each twisted strip into a spiral shape, tucking the end underneath. Place each shaped cruffin into a cup of the prepared muffin tin. The spiral should be facing upward, showing off the beautiful peach filling swirls.
07 - Repeat the process with the second and third cans of crescent dough - unroll, press seams, spread filling, roll, cut, twist, and shape. When finished, you should have 12 cruffins in your muffin tin.
08 - Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cruffins are puffed up and golden brown. The filling may bubble a bit, which is perfectly fine and adds to their rustic charm.
09 - While the cruffins are baking, prepare the simple glaze. In a small bowl, whisk together the powdered sugar and heavy cream until smooth and pourable. If the glaze seems too thick, add a few more drops of cream. If it's too thin, add a little more powdered sugar until you reach your desired consistency.
10 - When the cruffins are done baking, remove them from the oven and let them cool in the tin for about 5 minutes. If any edges are stuck, run a knife around the sides to loosen. While they're still warm, drizzle the glaze generously over each cruffin, allowing it to seep into the nooks and crannies. Transfer to a wire rack to cool slightly before serving. These cruffins are best enjoyed while still warm, when the pastry is crisp and the filling is gooey.

# Notes:

01 - These peach pie cruffins combine the flaky layers of a croissant with the shape of a muffin and the flavors of a classic peach pie - all in an easy-to-make package using store-bought crescent dough.
02 - Feel free to experiment with the filling - try mixing the peach preserves with a handful of fresh blueberries or finely diced fresh peaches when they're in season.
03 - For a special touch, sprinkle some chopped pecans or a pinch of turbinado sugar on top of the cruffins before baking for extra crunch and flavor.

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