peach pie cruffins twist (Print Version)

Crescent dough rolled up with peaches and cinnamon, baked into golden, soft swirls everyone loves.

# Ingredients:

→ Main Components

01 - 1 cup peach pie filling from a can or fresh peaches sweetened with sugar and a bit of cinnamon
02 - 1 package chilled crescent dough from the fridge

→ For Filling

03 - 1 teaspoon cinnamon
04 - 2 tablespoons melted butter
05 - 2 tablespoons brown sugar

→ For Finishing

06 - Extra powdered sugar to shake over the top if you like

# Instructions:

01 - Let those cruffins rest a bit in the muffin tin. When they're not too hot, you can sprinkle on powdered sugar if that sounds good to you.
02 - Pop them in the oven and cook for about 18 to 22 minutes. You want them cooked through and nicely browned up.
03 - Take each twisted spiral and gently tuck it into a muffin slot you've already greased.
04 - Slice your rolled-up dough right down the middle so you see the layers. Twist each piece up and curl into little spirals.
05 - Lay the peach filling all across your dough, making sure every inch gets some.
06 - Swipe melted butter over your dough sheet. Cover it all with cinnamon and brown sugar.
07 - Dust your surface with a bit of flour, lay out the crescent dough, and mush the seams together so it turns into one big sheet.
08 - Fire up your oven to 190°C so it's good and hot when you're ready.

# Notes:

01 - Keep your dough cold and move quick so you get the best layers and crunch.

Back