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A close-up shot of several golden brown Peach Pie Cruffins dusted with powdered sugar, set in a muffin tin, showing the flaky layers and spiced peach filling.

Peach Pie Cruffins

These Peach Pie Cruffins are buttery, flaky pastries filled with juicy peach pie filling and topped with cinnamon sugar. The perfect treat for breakfast or dessert!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cruffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cruffin Dough
  • 1 package puff pastry sheets thawed
  • 4 tbsp unsalted butter melted
Peach Pie Filling
  • 2 cups fresh peaches peeled and diced
  • 1/4 cup brown sugar
  • 1 tbsp cornstarch to thicken
  • 1/2 tsp ground cinnamon
  • 1 tsp lemon juice freshly squeezed
Topping
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 2 tbsp butter melted for brushing

Equipment

  • Muffin Tin
  • Rolling Pin
  • Pastry Brush

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
  2. In a small saucepan, combine diced peaches, brown sugar, cornstarch, cinnamon, and lemon juice. Cook over medium heat until thickened, about 5 minutes. Let cool.
  3. Roll out the puff pastry sheets and brush each with melted butter. Spread a thin layer of peach filling evenly across the pastry.
  4. Roll each pastry sheet tightly into a log, then slice each log into 6 equal pieces.
  5. Place each piece, cut side up, into the prepared muffin tin to form cruffins.
  6. Bake for 20–25 minutes, or until golden brown and puffed.
  7. While warm, brush cruffins with melted butter and roll in cinnamon sugar mixture. Serve warm or at room temperature.

Notes

For an extra indulgent touch, drizzle the cruffins with a simple vanilla glaze or serve with a scoop of ice cream.