Peach Pie Cruffins Recipe
If you’re on the hunt for a swoon-worthy treat that combines the nostalgia of a peach pie with the irresistible flakiness of a bakery-style pastry, Peach Pie Cruffins are your new best friend. These delightful creations wrap sweet, juicy peaches and cinnamon sugar inside buttery puff pastry, then bake up tall and golden with mesmerizing, bakery-style swirls. Every bite delivers that summery fruit flavor we crave, backed by layers of delicate, crisp pastry. Peach Pie Cruffins are surprisingly simple to pull together and promised to turn any gathering, afternoon coffee break, or late-night craving into something downright special.
Ingredients You’ll Need
-
Puff Pastry:
- 1 sheet of puff pastry (thawed)
Peach Filling:
- 1 large ripe peach (peeled and finely diced)
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter (melted)
Additional:
- Cinnamon sugar for topping (optional)
- Non-stick spray or butter for greasing the muffin tin
How to Make Peach Pie Cruffins
Step 1: Prep the Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). This ensures even, golden baking from the get-go. While the oven heats, generously grease your muffin tin with non-stick spray or a swipe of butter—those luscious layers will thank you later when it’s time to pop the cruffins out.
Step 2: Make the Peach Filling
In a small bowl, combine your diced peach, both sugars, cinnamon, vanilla extract, cornstarch, and lemon juice. Give everything a good stir to coat the peach pieces evenly and dissolve those sugars. Let the mixture sit for a few minutes so it can get wonderfully juicy and thick—the cornstarch will work its magic as it basks.
Step 3: Prepare the Puff Pastry
Lightly dust your work surface with a bit of flour and unfold the sheet of puff pastry. Use a rolling pin to gently smooth out any creases and stretch it just a touch—don’t go too thin! A uniform layer is key to those tall, twisty cruffins later on.
Step 4: Fill and Roll
Brush the entire puff pastry surface with your melted butter, letting it seep into the dough’s nooks. Next, spoon the peach filling evenly over the top, leaving a small border along the edges to help seal everything in. Carefully roll the pastry up tightly into a log, starting from the short side, for maximum swirls.
Step 5: Shape the Cruffins
Using a sharp knife, slice the rolled pastry log in half lengthwise. You’ll reveal those beautiful layers inside! Twist each strip into a spiral, then curl it into a loose rosette. Gently fit each one into a prepared muffin tin cavity—don’t worry if things feel a bit rustic; those layers will expand beautifully in the oven.
Step 6: Bake to Golden Perfection
Bake the Peach Pie Cruffins for 25 to 30 minutes, until they’re puffed up and deeply golden all over. The aroma of fresh peach and cinnamon will have everyone circling the kitchen. Let the cruffins cool for just a few minutes before giving them an optional, sparkling shower of cinnamon sugar on top.
How to Serve Peach Pie Cruffins
Garnishes
For that bakery-worthy vibe, sprinkle your finished Peach Pie Cruffins with a light dusting of cinnamon sugar while they’re still a little warm. A drizzle of honey or even a dollop of whipped cream will make them feel extra indulgent, especially if you’re serving as dessert.
Side Dishes
Pair your cruffins with fresh berries, a scoop of vanilla ice cream, or a frosty glass of iced tea. Their sweet, gently spiced flavor works beautifully with creamy sides or fruity accompaniments—try them at brunch alongside Greek yogurt for contrast.
Creative Ways to Present
Turn Peach Pie Cruffins into the centerpiece of a spring or summer brunch by stacking them high on a pretty cake stand. For a fun twist, serve them in individual parchment wrappers tied with twine for a sweet, picnic-ready treat. They’re also great tucked into a basket for gifting to friends and neighbors.
Make Ahead and Storage
Storing Leftovers
If you happen to have a few Peach Pie Cruffins lingering after day one (a rare occurrence!), store them in an airtight container at room temperature for up to two days. The pastry will stay surprisingly crisp, especially if you keep them out of the fridge.
Freezing
You can absolutely freeze Peach Pie Cruffins for longer storage. Allow them to cool completely, then wrap each individually in plastic wrap and place in a freezer-safe bag. They’ll stay fresh for up to two months—just thaw at room temperature before enjoying.
Reheating
To revive that just-baked taste, pop Peach Pie Cruffins in a 300°F (150°C) oven for about 5 to 7 minutes. This brings the pastry back to life, restoring its flakiness and warming the peaches through. They’ll taste as fresh as day one!
FAQs
Can I substitute canned peaches if fresh aren’t available?
Yes, you can use canned peaches in a pinch! Just be sure to drain them very well and chop them finely. This will keep your filling from getting too soggy and ensure those flaky pastry layers stay crisp.
Why did my cruffins stick to the muffin tin?
It’s all about a well-greased pan. Make sure you coat the muffin tin thoroughly with non-stick spray or butter, especially around the top edges where sugary filling can bubble over and stick. Parchment muffin liners can also be a handy insurance policy.
Do Peach Pie Cruffins taste best warm or at room temperature?
Honestly, they’re dreamy both ways! Warm from the oven, the peaches are almost jammy and the pastry is light and crisp. At room temperature, the flavors meld beautifully, making them perfect for packing up or making ahead.
Can these be made gluten-free?
Yes—just look for a quality gluten-free puff pastry in the freezer section. The filling itself is naturally gluten-free, so a swap of the pastry is all you need to make everyone happy.
How do I keep puff pastry from getting soggy with fruit fillings?
Using cornstarch in the fruit filling will help thicken the juices as the cruffins bake, preventing soggy bottoms. Also, avoid overfilling the pastry and bake until beautifully golden for the best texture.
Final Thoughts
I can’t recommend Peach Pie Cruffins enough—they’re the treat I find myself turning to again and again when I want a little bakery magic without any fussy steps. Trust me, once you try these golden, swirly delights, you’ll be smitten. Give them a go, and don’t be surprised if they become your new signature bake!
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Peach Pie Cruffins Recipe
- Total Time: 45 minutes
- Yield: 6 cruffins 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of a peach pie and a flaky croissant with these Peach Pie Cruffins. A perfect way to enjoy the sweet flavors of peach in a handheld treat.
Ingredients
Puff Pastry:
- 1 sheet of puff pastry (thawed)
Peach Filling:
- 1 large ripe peach (peeled and finely diced)
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter (melted)
Additional:
- Cinnamon sugar for topping (optional)
- Non-stick spray or butter for greasing the muffin tin
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and grease a muffin tin with non-stick spray or butter.
- Mix Peach Filling: In a bowl, combine diced peach, granulated sugar, brown sugar, cinnamon, vanilla extract, cornstarch, and lemon juice.
- Prepare Pastry: Roll out the puff pastry on a floured surface, brush with melted butter, spread peach filling, roll into a log, cut in half, twist into spirals, shape into cruffins, and place in the muffin tin.
- Bake: Bake for 25-30 minutes until golden and puffed.
- Finish: Let cool, sprinkle with cinnamon sugar, and serve warm or at room temperature.
Notes
- Can substitute fresh peaches with canned, well-drained peaches.
- Best enjoyed on the same day but can be stored for up to 2 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 220
- Sugar: 12g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
