Peach Pie Cruffins are a delightful mashup of croissants and muffins, filled with peach pie filling. They’re flaky, buttery, and fruity with a bakery-style finish. Want a recipe to try them at home? Here’s a simple and delicious version:
🥧 Peach Pie Cruffins Recipe
Ingredients
For the Cruffin Dough (shortcut version):
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1–2 sheets of store-bought puff pastry, thawed (or crescent dough sheets)
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2 tbsp unsalted butter, melted
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2 tbsp sugar
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1 tsp cinnamon (optional)
For the Peach Pie Filling:
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2 cups peeled and diced peaches (fresh or canned/drained)
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2 tbsp brown sugar
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1 tbsp granulated sugar
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1 tsp lemon juice
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1/2 tsp cinnamon
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1 tbsp cornstarch
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1 tbsp water (to mix with cornstarch)
For Topping (optional):
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Cinnamon sugar
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Powdered sugar glaze or icing
Instructions
1. Make the Peach Pie Filling:
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In a saucepan, combine peaches, brown sugar, granulated sugar, lemon juice, and cinnamon.
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Cook over medium heat until peaches are soft (about 5 minutes).
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Mix cornstarch and water, then stir into the peach mixture.
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Cook another 2–3 minutes until thickened. Cool completely.
2. Prepare the Cruffins:
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Preheat oven to 375°F (190°C).
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Roll out puff pastry into a rectangle (if using crescent dough, press seams to seal).
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Brush with melted butter and sprinkle with sugar + cinnamon.
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Spread a thin layer of cooled peach pie filling over the dough.
3. Shape the Cruffins:
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Roll the dough into a tight log (like cinnamon rolls).
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Cut the log lengthwise into 2 long halves.
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Twist each strip and roll it into a spiral (cut-side out).
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Place spirals into a greased muffin tin.
4. Bake:
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Bake for 25–30 minutes or until puffed and golden brown.
5. Finish:
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Cool slightly and top with cinnamon sugar or a light powdered sugar glaze.
🍑 Tips:
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Fresh peaches are best in season, but canned work well when drained thoroughly.
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To elevate flavor, add a drop of vanilla extract or a pinch of nutmeg to the filling.
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Serve warm with vanilla ice cream for dessert-style cruffins.
Would you like a version with homemade dough or maybe an image reference or printable card?
