Peach Pie Cruffins Recipe

This Peach Pie Cruffin Recipe is what happens when a flaky, buttery croissant, a cozy, sweet peach pie, and a light, airy muffin decide to have the best summer mash-up party ever. Get ready for a pastry that is absolutely irresistible! Nothing beats the aroma of warm peaches and cinnamon filling your kitchen—it’s like a warm hug on a plate. This easy recipe takes thawed puff pastry and transforms it into the most gorgeous, spiraled, personal dessert in just 45 minutes, making it the ultimate game-changer for brunch or dessert!

Why You’ll Love This Recipe

• Ultimate Mash-Up Dessert: This cruffin gives you the buttery flakiness of a croissant and the warm, spiced filling of a classic peach pie, all in one adorable, handheld package. Trust me, it’s a showstopper!
• Simple Pastry Hack: We’re skipping the complicated dough-making! By using store-bought puff pastry, you get stunning, bakery-quality results with minimal effort. It’s perfect for the beginner baker.
• Sensory Perfection: The combination of warm, gooey peaches, fragrant cinnamon and nutmeg, and the golden, caramelized crust is unreal. Every bite is a little taste of summer heaven.
• Ready in a Flash: From start to finish, you’re only about 45 minutes away from this dreamy treat, making it the perfect last-minute dessert or brunch addition.

Ingredients

All you need for this magical Peach Pie Cruffins Recipe are a few staple pantry items and some ripe, juicy peaches. But first, gather up these must-haves:

• Puff Pastry Sheets: This is the base of our ‘cruffin’ and the key to that incredible, airy, buttery texture! Make sure they are fully thawed so they roll out beautifully.
• Ripe Peaches: The star of the show! Peeling and dicing them helps them cook down into that perfectly tender, luscious pie filling.
• Granulated Sugar & Brown Sugar: A mix of the two gives the filling sweetness and a rich, subtle caramel note for depth of flavor.
• Cornstarch: Our secret weapon for thickness! It ensures the peach juices thicken into a beautiful, spoonable glaze instead of a runny mess that escapes the pastry.
• Cinnamon & Nutmeg: These spices are non-negotiable! They bring that classic, cozy, warm “pie” flavor that balances the sweetness of the fruit.
• Vanilla Extract: Enhances the overall sweet and spiced flavors, adding a necessary layer of delicious aroma.
• Lemon Juice: Don’t skip this! It brightens the flavor of the peaches and balances the sweetness perfectly.
• Butter: Melted butter is brushed onto the puff pastry to ensure extra golden-brown color and maximum flakiness between the layers.
• Powdered Sugar: Used for dusting, it gives the finished cruffin that gorgeous, professional, bakery-fresh look!

Note: The ingredients with specific measurements and quantities needed for this recipe will be found right under this article in the recipe card.

How to Make the Peach Pie Cruffins

Ready to make some pastry magic? This is surprisingly simple, yet the results are absolutely stunning.

Step 1: Prep the Filling

In a medium saucepan, combine your peeled and diced peaches, both sugars, cornstarch, cinnamon, nutmeg, vanilla, and lemon juice. Cook this mixture over medium heat for about 5–7 minutes. Stir constantly until the peaches soften slightly and the liquid thickens into a wonderful, glossy glaze. Once thickened, take it off the heat and let it cool slightly while you prep the dough.

Step 2: Slice and Butter the Pastry

Unroll your thawed puff pastry sheets. Brush the entire surface of each sheet with your melted butter. Now, slice each sheet lengthwise into three equal strips. You should end up with six long strips in total (assuming two sheets in your package).

Step 3: Fill and Roll the Strips

Spread about a spoonful of the warm (but not hot!) peach mixture along the center of each pastry strip. Try not to overfill it! Gently roll each strip up, starting at one end.

Step 4: Shape and Bake

Place each rolled strip into a lightly greased 12-cup muffin tin. As you place it in, gently spiral the dough so the layers are standing upright—this is how you get that beautiful, signature cruffin shape! Bake at 375∘F (190∘C) for 20–25 minutes until they are puffed up and gloriously golden brown.

Step 5: Cool and Finish

Let the cruffins cool in the muffin pan for about 5 minutes. This is important to help them firm up before you try to take them out! Carefully remove them and dust generously with powdered sugar before serving warm. Prepare for some serious compliments!

Pro Tips for Making the Recipe

• Don’t Overfill the Pastry: A common mistake is adding too much peach filling. Use only a spoonful along the center of the strip. Overfilling will make the filling leak out and burn on the bottom of the pan.
• Keep Your Puff Pastry Cold: For the flakiest result, keep the puff pastry in the fridge until you are ready to use it. Once it’s rolled, move quickly to fill and roll the strips before it gets too warm.
• Use Ripe but Firm Peaches: You want peaches that are sweet and flavorful, but not mushy. If they are too soft, they will disintegrate completely during the cooking process.
• Adjust Spices to Your Taste: If you’re a big fan of nutmeg, feel free to add a tiny extra pinch, or swap in some cardamom for a unique twist!

How to Serve

These Peach Pie Cruffins are delightful all on their own, but if you want to elevate them to “best-dessert-ever” status, here are a few ideas:

• Ice Cream Dream: Serve them warm with a scoop of vanilla bean ice cream or a dollop of whipped cream right on top. The contrast between the warm cruffin and the cold ice cream is chef’s kiss.
• Drizzle Delight: Instead of or in addition to powdered sugar, drizzle a little caramel sauce or a simple vanilla glaze over the top.
• Brunch Staple: Pair these with a strong cup of coffee or a cold glass of iced tea for a weekend brunch that feels effortlessly gourmet.

Make Ahead and Storage

Storing Leftovers

Allow the cruffins to cool completely, then place them in an airtight container. They will keep well at room temperature for up to 3 days, though they are definitely best enjoyed on the day they are baked!

Freezing

You can freeze these either baked or unbaked. To freeze baked cruffins, let them cool, then wrap them tightly individually in plastic wrap before placing them in a freezer-safe bag for up to 2 months. To freeze unbaked cruffins, place the shaped dough in the muffin tin and freeze until solid, then remove and store them in a freezer bag.

Reheating

To bring back that fresh-baked magic, reheat leftover cruffins in a toaster oven or a regular oven at 350∘F until warmed through and the pastry is crisp again, usually about 5–10 minutes. If reheating from frozen (baked), thaw overnight in the fridge first. If baking from frozen (unbaked), you may need to add about 5-10 minutes to the bake time.

FAQs

1. Can I use frozen peaches for the filling?Yes, you absolutely can! If using frozen peaches, do not thaw them first. Add them directly to the saucepan with the sugar and spices. The frozen peaches will release more liquid as they cook, so you may need to cook the mixture for an extra couple of minutes to ensure it thickens properly with the cornstarch.
2. Can I make this recipe with other fruits?Definitely! This recipe is incredibly versatile. You can easily swap out the peaches for other stone fruits like diced apples, nectarines, or even a mix of berries. Just be sure to adjust the cooking time in Step 1 as needed—apples will take a bit longer to soften, while berries will thicken more quickly.
3. How do I prevent the filling from leaking out while baking?There are two key factors here. First, don’t overfill the pastry strips in Step 3—a spoonful is truly enough. Second, make sure your peach filling is properly thickened in Step 1. The cornstarch must do its job before it goes into the oven. If the filling is too runny, it will boil out during baking, so let it bubble and thicken on the stovetop until it has a noticeable glaze consistency.
4. Why did my cruffins not puff up as much as I expected?The most common reason for this is that the puff pastry was too warm when it went into the oven. Puff pastry relies on cold butter and high heat to create steam and those amazing layers. If your pastry sat out on the counter for too long before baking, the butter melted and the layers fused. Make sure to work quickly, and ensure your oven is fully preheated!