Peach Pie Croissant Muffins
A delightful pastry combining flaky croissants with sweet peach pie filling, perfect for breakfast or dessert.
Ingredients
For the Muffins
- 1 can peach pie filling You can substitute with fresh peaches.
- 1 package croissant dough Keep dough chilled for better flakiness.
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup flour Adjust if filling is too wet.
- 1/4 cup butter, melted
- 1 egg for egg wash Beaten for brushing on top.
- to taste powdered sugar For dusting before serving.
Instructions
Preparation and Baking
- Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining it with muffin liners.
- Unroll the croissant dough and separate the triangles.
- In a mixing bowl, combine the peach pie filling, sugar, cinnamon, and flour. Toss gently until well mixed.
- Place one triangle of croissant dough in each muffin cup, pressing it against the bottom and sides. Fill each cup generously with the peach mixture.
- Take another triangle of croissant dough and place it on top, sealing the edges to create a pocket.
- Beat one egg and brush the top of each muffin with the egg wash for a golden finish.
- Bake in the preheated oven for about 20-25 minutes or until golden brown.
- Let the muffins cool for a few minutes before dusting with powdered sugar and serving warm.
Notes
For the best results, use fresh peaches and avoid overfilling the dough. Store leftovers in an airtight container.