If you love the idea of a flaky, buttery pastry meeting the sweet, sunny flavors of summer fruit, these Peach Pie Cruffins are about to become your new obsession. This playful twist on a bakery favorite is shockingly easy to make at home, and every bite is bursting with juicy peaches, warm spices, and a crisp sugar crust. Whether you’re serving them for a special brunch, an afternoon treat, or a cozy dessert, Peach Pie Cruffins never fail to impress. Prepare yourself for a delightful baking adventure that tastes like a mini vacation in every swirl!
Ingredients You’ll Need
-
Pastry and Filling
- 1 sheet puff pastry (thawed)
- 1/2 cup canned or fresh diced peaches (drained if canned)
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter
Topping
- 2 tablespoons granulated sugar (for topping)
- Powdered sugar for dusting (optional)
How to Make Peach Pie Cruffins
Step 1: Prep Your Oven and Muffin Tin
Begin by preheating your oven to 375°F (190°C) and lightly greasing a muffin tin. This ensures your Peach Pie Cruffins will bake up golden and release easily—no sticking, no fuss!
Step 2: Smooth Out the Puff Pastry
On a lightly floured surface, lay out your puff pastry and gently roll it just enough to smooth out any creases. You don’t need to make it thinner, just even it out so your cruffins bake with perfect, even layers.
Step 3: Make the Peach Filling
In a medium bowl, combine the diced peaches, brown sugar, cinnamon, nutmeg, vanilla extract, and melted butter. Give everything a good stir—this is where the magic starts as the peaches soak up all those cozy spices and buttery goodness.
Step 4: Assemble the Cruffins
Spread the peach mixture evenly over the puff pastry, right up to the edges. Starting from a long edge, roll the pastry into a tight log so every spiral will be packed with fruit. Next, cut the log in half lengthwise to reveal those gorgeous layers, then roll each half up into a spiral, cut side facing out. Place each spiral into the prepared muffin tin.
Step 5: Add the Sparkly Topping
Before baking, shower the tops of your Peach Pie Cruffins with granulated sugar. This step creates an irresistible crunchy, caramelized crust as they bake.
Step 6: Bake to Golden Perfection
Slide your muffin tin into the oven and bake for 25 to 28 minutes, until the cruffins are puffed, golden, and your kitchen smells like pure heaven. Let them cool slightly in the tin—if you can wait!
Step 7: Finish and Serve
Once your Peach Pie Cruffins have cooled just a little, dust with powdered sugar if you like. Serve them warm for the most melt-in-your-mouth experience.
How to Serve Peach Pie Cruffins
Garnishes
A simple dusting of powdered sugar is classic, but don’t be afraid to get creative! A dollop of softly whipped cream or a drizzle of vanilla glaze will take your Peach Pie Cruffins to the next level. You can even scatter a few extra diced peaches or fresh mint leaves on the plate for a pop of color.
Side Dishes
Pair these beauties with a scoop of vanilla bean ice cream for dessert, or serve alongside a creamy Greek yogurt for a decadent brunch. A cup of hot coffee or cold brew makes the perfect companion, balancing the sweetness in every bite.
Creative Ways to Present
Show off your Peach Pie Cruffins by arranging them on a tiered cake stand or nestled in a rustic basket lined with a linen napkin. For parties, try making mini versions in a mini muffin tin, or set out small bowls of dipping sauces like caramel or honey for a fun DIY cruffin bar.
Make Ahead and Storage
Storing Leftovers
If you have any Peach Pie Cruffins left (they tend to disappear fast!), keep them in an airtight container at room temperature for up to two days. They’ll stay soft and delicious, though the sugar topping may lose a bit of its crunch.
Freezing
To freeze, let the cruffins cool completely, then wrap each one tightly in plastic wrap and place in a freezer-safe bag. They’ll keep for up to two months. Thaw at room temperature, then reheat to bring back that bakery-fresh texture.
Reheating
For best results, pop your Peach Pie Cruffins in a 350°F (175°C) oven for about 5 minutes. This revives the flakiness of the pastry and warms the filling. Avoid microwaving, which can make them soggy.
FAQs
Can I use frozen peaches for Peach Pie Cruffins?
Absolutely! Just thaw them completely and pat dry with paper towels to avoid excess moisture. If your peaches are especially juicy, you might want to toss them with a little extra flour before mixing with the other filling ingredients.
Is it okay to use store-bought peach pie filling?
Yes, it’s a great shortcut! Just chop the filling into small pieces so it spreads easily and evenly. This swap makes Peach Pie Cruffins even quicker without sacrificing flavor.
Can I make these cruffins ahead of time?
You can assemble the cruffins up to the point before baking and refrigerate them, covered, for up to 12 hours. When ready to bake, let them sit at room temperature while the oven preheats, then proceed as directed.
What if I don’t have a muffin tin?
If you’re without a muffin tin, try baking the spirals in ramekins or on a parchment-lined baking sheet. They may spread out a bit more, but the flavor and texture will still be fantastic.
Can I make other fruit variations?
Definitely! Try swapping in diced apples, pears, or berries for a new twist. Just adjust the spices to match the fruit—cardamom with pears or lemon zest with berries can be wonderful.
Final Thoughts
If you’re craving something special and surprisingly easy, don’t hesitate to whip up a batch of Peach Pie Cruffins. They’re a joyful treat that brings bakery magic right to your kitchen, and I promise—once you try them, you’ll be dreaming up new flavors to cruffin-ize all year long. Happy baking!
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Peach Pie Cruffins Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 6 cruffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these flaky Peach Pie Cruffins, a perfect fusion of croissant and muffin filled with spiced peaches. Easy to prepare with puff pastry and bursting with warm cinnamon and nutmeg flavors, these mini peach pies are ideal for a sweet breakfast treat or dessert.
Ingredients
Pastry and Filling
- 1 sheet puff pastry (thawed)
- 1/2 cup canned or fresh diced peaches (drained if canned)
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter
Topping
- 2 tablespoons granulated sugar (for topping)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the oven and pan: Preheat the oven to 375°F (190°C) and lightly grease a muffin tin to prevent sticking.
- Roll out the puff pastry: On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases, making it easier to spread the filling evenly.
- Mix the peach filling: In a bowl, combine the diced peaches, brown sugar, ground cinnamon, nutmeg, vanilla extract, and melted butter until well mixed.
- Spread filling over pastry: Evenly spread the peach mixture over the rolled-out puff pastry, covering it completely.
- Roll and cut the dough: Starting from the long edge, roll the pastry tightly into a log. Then cut the log in half lengthwise to expose the peach filling.
- Form the cruffins: Twist each half into a spiral with the cut side facing outwards and place each spiral into the prepared muffin tin cups.
- Add topping: Sprinkle granulated sugar over the tops to create a sweet, crunchy crust after baking.
- Bake: Bake the cruffins for 25–28 minutes or until they are puffed up and golden brown.
- Cool and serve: Allow the cruffins to cool slightly before dusting with powdered sugar (if desired) and serving warm for the best taste and texture.
Notes
- For a shortcut, use store-bought peach pie filling finely chopped before spreading on the pastry.
- Serve cruffins warm for optimal flavor and texture.
- Leftovers can be reheated in the oven for a few minutes to regain crispiness.
Nutrition
- Serving Size: 1 cruffin
- Calories: 220
- Sugar: 12g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
