Description
These Peach Pie Cruffins are a moist, flaky twist on classic fruit pastries, combining buttery puff pastry with a juicy peach-cinnamon filling. Easy to make and bakery-worthy, they’re perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
- 1 box (2 sheets) puff pastry, thawed
- 2 cups peaches, peeled and diced (about 3 medium fresh or 1 can, drained)
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter, melted
- Powdered sugar (optional, for dusting)
Instructions
- Thaw puff pastry sheets in the refrigerator overnight or at room temperature for 30–40 minutes until cold but pliable.
- Dice peaches into 1/4-inch cubes. If using canned or frozen, drain and pat dry.
- In a medium bowl, combine peaches, granulated sugar, brown sugar, cinnamon, vanilla extract, lemon juice, and cornstarch. Toss gently until coated and glossy. For a thicker filling, cook in a small saucepan over medium heat for 3–4 minutes until syrupy, then cool to room temperature.
- Lightly flour your work surface. Unfold one sheet of puff pastry and roll into a 12×16-inch rectangle. Repeat with the second sheet.
- Brush each sheet with 1 tablespoon melted butter.
- Spoon half the peach mixture evenly over each sheet, leaving a 1/2-inch border along one long edge.
- Starting at the long side opposite the border, roll up each sheet tightly like a jelly roll. Pinch to seal the edge.
- Slice each log in half lengthwise to create 4 long strips.
- With cut sides facing out, twist each strip into a loose coil and tuck the end underneath. Place each coil into a greased muffin cup.
- Let the shaped cruffins rest in the muffin tin at room temperature for 20 minutes. Preheat oven to 375°F (190°C).
- Bake on the center rack for 25–30 minutes, until puffed, golden brown, and crisp at the edges. Rotate the pan halfway through baking.
- Let cruffins cool in the pan for 10 minutes, then loosen and transfer to a wire rack. Dust with powdered sugar if desired. Enjoy warm.
Notes
Keep puff pastry cold for best results. Don’t overfill to prevent leaks. If using canned or frozen peaches, drain and pat dry thoroughly. For vegan or gluten-free versions, use plant-based butter and/or gluten-free puff pastry. Cruffins are best enjoyed warm but can be stored or frozen for later. Dust with powdered sugar for a pretty finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Pastry
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 210
- Sugar: 13
- Sodium: 180
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: peach pie cruffins, fruit pastry, easy cruffins, puff pastry, breakfast pastry, brunch, peach dessert, summer baking, cinnamon, muffin tin recipe