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Peach Pie Cruffins

Warm, flaky layers hug juicy, cinnamon-sweet peaches in these delightful cruffins, perfect for brunch or as a sweet treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Peach Filling
  • 2 cups fresh peaches, diced (about 2–3 medium peaches)
  • 1/2 cup granulated sugar Reduce to 1/3 cup for a lower-sugar version.
  • 2 tablespoons cornstarch Can be swapped for an equal amount of arrowroot for a gluten-free option.
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
Cruffin Assembly
  • 1 package puff pastry (thawed according to package instructions)
  • 1 egg for egg wash
  • Powdered sugar, for dusting

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a standard muffin tin or line with nonstick spray.
  2. In a medium bowl, gently combine the diced peaches, sugar, cornstarch, cinnamon, and vanilla. Let sit for 5 minutes.
  3. On a lightly floured surface, roll out the thawed puff pastry to smooth seams. Cut into 9–12 even squares.
Assembly
  1. Spoon about 1 to 2 tablespoons of peach filling into the center of each square, leaving a small border.
  2. Bring the four corners of each square up to the center and gently pinch to seal.
  3. Place each filled pastry pouch into the prepared muffin tin, seam-side down.
  4. Beat the egg and brush a thin egg wash over the tops.
Baking
  1. 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.

Notes

Serve warm with vanilla ice cream, Greek yogurt, or on a tea service tray. Store in an airtight container for up to 3 days in the refrigerator.