Description
Light, flaky, and bursting with peach flavor, these Peach Pie Cruffins combine the buttery layers of croissants with the juicy sweetness of peach pie. A simple yet stunning dessert for summer brunches, tea parties, or a cozy treat anytime.
Ingredients
- 1 sheet puff pastry or crescent dough (thawed if frozen)
- 2 fresh peaches (peeled, pitted, chopped)
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 tbsp butter (optional for brushing)
- Powdered sugar or glaze for topping (optional)
Instructions
- Make the Peach Filling:
In a saucepan over medium heat, combine chopped peaches, brown sugar, lemon juice, cornstarch, vanilla extract, and cinnamon. Cook until thickened (about 5–7 minutes). Let cool completely. - Prepare the Dough:
Roll out the puff pastry into a 10×15-inch rectangle. Spread the cooled peach filling evenly, leaving a ½-inch border. - Shape the Cruffins:
Roll the dough tightly into a log from the long side. Slice the log in half lengthwise. With cut sides facing up, twist each half and roll into a spiral. Place into greased muffin tins. - Bake:
Preheat oven to 375°F (190°C). Bake cruffins for 18–22 minutes or until golden brown. Let cool slightly. - Serve:
Dust with powdered sugar or drizzle with glaze before serving. Enjoy warm or at room temperature.
Notes
- For a twist, add raspberries or chopped nuts to the filling.
- Store leftovers in an airtight container at room temp for up to 2 days.
- Freeze baked cruffins for up to 1 month; reheat in oven before serving.
- For dairy-free: Use plant-based butter and dairy-free dough.
- For gluten-free: Use gluten-free puff pastry.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert, Breakfast, Pastry
- Method: Baking
- Cuisine: American