Irresistible Peach Pie Cruffins
I still remember the first time I made these peach pie cruffins: warm, flaky layers hugging juicy, cinnamon-sweet peaches — the kitchen smelled like summer. Cruffins are a fun hybrid of croissant and muffin, and stuffing them with a quick peach pie filling turns a simple puff pastry sheet into something party-worthy. They’re perfect for a weekend brunch, a potluck dessert, or an elegant snack to serve with coffee when peaches are in season.
Why you’ll love this dish
These Peach Pie Cruffins feel indulgent but are surprisingly fast. Using store-bought puff pastry cuts the work drastically while keeping all the flaky, buttery layers you want. The peach filling cooks lightly in the oven as the pastry puffs, so you get fruit that’s soft but still holds its shape. This recipe is great for:
- Busy mornings when you want bakery-style pastries without starting dough from scratch.
- Family brunches or summer gatherings where fruit-forward desserts shine.
- Kid-friendly baking: they’re easy to assemble and fun to decorate.
“Warm, crisp edges. Juicy peach centers. A backyard breakfast favorite.” — a quick note from someone who tried these at a summer brunch.
If you like fruit-forward pastry ideas, you might also enjoy this take on classic peach donuts: Classic Peach Cobbler Cheesecake Donuts.
Step-by-step overview
Before getting into the ingredients, here’s how the recipe unfolds so you know what to expect:
- Make a quick peach filling by combining diced peaches with sugar, cornstarch, cinnamon, and vanilla.
- Roll and cut puff pastry into squares.
- Add filling to each square, fold the corners toward the center to create a cruffin shape, and place them into a muffin tin.
- Brush with egg wash, bake until puffed and golden, then cool and dust with powdered sugar.
This simple flow means most of the work is assembly and baking — perfect if you want a short active time and a big payoff.
Gather these items
Key ingredients
- 1 package puff pastry (thawed according to package instructions)
- 2 cups fresh peaches, diced (about 2–3 medium peaches)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- Powdered sugar, for dusting
Notes and substitutions:
- Use frozen, thawed peaches in off-season; drain excess juice and pat dry before mixing with sugar.
- For a lower-sugar version, reduce sugar to 1/3 cup and taste the peaches first.
- Cornstarch can be swapped for an equal amount of arrowroot for a gluten-free thickener.
- If you want an extra buttery crust, brush a thin layer of melted butter right after baking.
Directions to follow
- Preheat the oven to 375°F (190°C). Grease a standard muffin tin or line with nonstick spray.
- In a medium bowl, gently combine the diced peaches, sugar, cornstarch, cinnamon, and vanilla. Let sit 5 minutes so the sugar draws out a little juice and cornstarch begins to bind that liquid.
- On a lightly floured surface, roll out the thawed puff pastry to smooth seams. Cut into 9–12 even squares (depending on desired size).
- Spoon about 1 to 2 tablespoons of peach filling into the center of each square, leaving a small border so the pastry can puff around it.
- Bring the four corners of each square up to the center and gently pinch to seal, forming a little pouch. If needed, twist slightly so the peach filling stays mostly inside.
- Place each filled pastry pouch into the prepared muffin tin, seam-side down so it opens up attractively while baking.
- Beat the egg and brush a thin egg wash over the tops to promote shine and golden color.
- Bake for 20–25 minutes, until the pastry is puffed and deep golden brown. Check at 18 minutes—ovens vary.
- Cool in the tin 5 minutes, then transfer to a rack. Dust lightly with powdered sugar before serving.
Pair these cruffins with a savory brunch main for balance — if you need a hearty idea, consider serving alongside a comforting casserole like Crockpot Pierogi Casserole with Kielbasa.
Best ways to enjoy it
- Serve warm, straight from the oven, with a scoop of vanilla ice cream for a dessert twist.
- For brunch, plate two cruffins with Greek yogurt and a drizzle of honey and a few fresh berries.
- For a tea service, dust lightly with powdered sugar and serve on a tiered tray.
- Pairings: coffee, black tea, or a lightly oaked white wine (e.g., Chardonnay) complement the buttery pastry and cinnamon-peach notes.
If you want to create a dessert board, add smaller bites like chocolate cake donuts for variety: Irresistible Chocolate Cake Donuts.
Storage and reheating tips
- Room temperature: Store cooled cruffins in an airtight container for up to 1 day. They stay best within the first 12 hours.
- Refrigerator: Keep in an airtight container for up to 3 days. Reheat before serving to restore flakiness.
- Freezing: Flash-freeze baked, cooled cruffins on a sheet tray until firm, then transfer to a freezer bag for up to 1 month. Thaw in the fridge overnight and re-crisp in a 350°F (175°C) oven for 6–8 minutes.
- Reheating: Warm in a 350°F (175°C) oven for 6–10 minutes, or air-fry at 325°F for 3–5 minutes. Avoid microwave reheating — it makes puff pastry soggy.
Food safety note: If the fillings were made with fresh fruit, keep leftovers refrigerated and discard after 3 days to avoid spoilage.
Helpful cooking tips
- Don’t overfill: Too much peach filling can make the pastry soggy and cause leaking. Aim for a tablespoon or two per square.
- Chill the pastry: If your kitchen is warm, briefly chilling the shaped cruffins in the fridge for 10 minutes before baking helps preserve layers and prevents excessive spreading.
- Even browning: Rotate the pan halfway through baking for uniform color if your oven has hot spots.
- Crisp edges: For extra sheen and crispness, brush a light coat of melted butter on the pastry right after baking.
- Texture check: If the filling seems very runny before baking, add an extra 1/2 teaspoon cornstarch to help set while baking.
Creative twists
- Berry peach: Mix in 1/2 cup fresh blueberries or raspberries with the peaches for added color and a tart contrast.
- Spiced rum glaze: After baking, brush with a simple glaze made from powdered sugar and a splash of rum for an adult-friendly finish.
- Nutty crunch: Sprinkle chopped toasted almonds or pecans on top before baking for texture.
- Vegan swap: Use vegan puff pastry and substitute a plant-based milk mixed with a little maple syrup for the egg wash.
- Mini cruffins: Cut smaller squares and bake in a mini muffin tin for bite-sized party treats.
Your questions answered
Q: How long does prep take?
A: Active prep is about 15–20 minutes. With baking, plan on 35–45 minutes total.
Q: Can I use canned peaches?
A: You can, but drain them well and pat dry. Canned peaches have extra syrup, so cornstarch might need to be adjusted.
Q: Will the pastry be soggy inside?
A: If you avoid overfilling and keep the filling thick with cornstarch, the pastry should stay flaky. Briefly chilling shaped cruffins before baking also helps.
Q: Are these freezable?
A: Yes — flash-freeze baked cruffins, then store in a freezer-safe bag up to 1 month. Reheat from thawed in the oven for best texture.
Q: Can I make the filling ahead?
A: Yes. Make the peach filling up to 24 hours ahead and refrigerate. Stir before assembling; if it’s thickened, thin with a splash of water or juice.
Conclusion
If you’d like a printable or alternate version of this recipe, see the full online directions at Irresistible Peach Pie Cruffins Recipe or grab a downloadable format here: Downloadable Peach Pie Cruffins Recipe – Flaky, Fruity ….
Enjoy baking — these cruffins are a simple way to turn humble peaches and puff pastry into something memorable.
Peach Pie Cruffins
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a standard muffin tin or line with nonstick spray.
- In a medium bowl, gently combine the diced peaches, sugar, cornstarch, cinnamon, and vanilla. Let sit for 5 minutes.
- On a lightly floured surface, roll out the thawed puff pastry to smooth seams. Cut into 9–12 even squares.
- Spoon about 1 to 2 tablespoons of peach filling into the center of each square, leaving a small border.
- Bring the four corners of each square up to the center and gently pinch to seal.
- Place each filled pastry pouch into the prepared muffin tin, seam-side down.
- Beat the egg and brush a thin egg wash over the tops.
- Bake for 20–25 minutes, until the pastry is puffed and deep golden brown. Cool in the tin for 5 minutes, then dust lightly with powdered sugar before serving.
