Peach Pie Cruffins
320kcal
Ingredients
- 1.5 cups all-purpose flour
- 0.5 tsp salt
- 0.5 cup unsalted butter cold and cubed
- 0.25 cup ice water
- 1 cup canned peach pie filling
- 0.25 cup granulated sugar
- 1 tsp ground cinnamon
- 0.25 cup heavy cream
- 1 tsp vanilla extract
Method
- In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat the oven to 375°F and lightly grease a muffin tin. Roll the dough into a 12x8-inch rectangle on a floured surface.
- Spread the peach pie filling evenly over the dough, leaving a 1/2-inch border. Sprinkle with cinnamon and sugar. Tightly roll the dough into a log, starting from the long side.
- Slice the log into 6 equal pieces and place each spiral into the muffin tin. Bake for 25-30 minutes until golden and flaky.
- While warm, drizzle with a mixture of heavy cream and vanilla extract for extra richness. Serve slightly warm.
Nutrition
Calories320kcalCarbohydrates42gProtein3gFat16gSaturated Fat10gCholesterol45mgSodium200mgPotassium120mgFiber2gSugar20gVitamin A15IUVitamin C4mgCalcium2mgIron1.5mg
Notes
For a gluten-free version, use almond or coconut flour mixed 1:1 with all-purpose. For a vegan version, substitute butter with coconut oil and heavy cream with coconut cream.