A Flaky, Fruity, and Irresistible Twist on Your Favorite Morning Treat
Ready to impress your family or guests with a stunning, bakery-style treat made right in your kitchen? These Peach Pie Cruffins are a perfect fusion of soft muffin-like interiors, crispy golden edges, and sweet peach pie filling—all wrapped up in layers of flaky puff pastry. Whether you’re making them for brunch, dessert, or just because you’re craving something special, this recipe delivers flavor, comfort, and elegance all in one bite.
Introduction
Cruffins—croissant + muffin—have taken the baking world by storm for good reason. They’re buttery, flaky, tender, and easily customizable. But this Peach Pie Cruffin recipe takes it up a notch by adding warm spices and luscious peach pie filling for a treat that’s part pastry, part pie, and all heartwarming delight.
With just one sheet of puff pastry and a few simple pantry ingredients, you can create a breakfast or dessert that looks like it came straight from a pastry shop. These swirled beauties bake up beautifully in a muffin tin, showcasing golden layers with gooey peachy centers and a dusting of powdered sugar.
This is a recipe anyone can make, whether you’re a seasoned baker or just dipping your toes into the world of pastry.
Tools Needed, Serving Size, and Cooking Time
Tools You’ll Need:
- Rolling pin
- Flour (for dusting the surface)
- Small mixing bowl
- Muffin tin (standard size, 6 cups)
- Sharp knife or kitchen shears
- Pastry brush
- Spoon or spatula
- Cooling rack
- Sifter or fine mesh strainer (for powdered sugar dusting)
Servings: Makes 6 cruffins
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients
Main Ingredients:
- 1 sheet puff pastry, thawed
- ½ cup canned peach pie filling (or homemade)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon brown sugar
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
Toppings and Optional Add-ons:
- Powdered sugar (for dusting)
- Optional: whipped cream or vanilla ice cream for serving
Steps to Make Peach Pie Cruffins
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). Lightly grease or spray your muffin tin to prevent the cruffins from sticking. Set it aside while you prepare the pastry.
Step 2: Roll Out the Puff Pastry
Lightly flour a clean surface and place your thawed sheet of puff pastry on it. Use a rolling pin to gently roll the pastry into a thinner, larger rectangle. This step helps increase the number of flaky layers and ensures even baking.
Step 3: Prepare the Peach Mixture
In a small bowl, combine ½ cup of peach pie filling with ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1 tablespoon brown sugar, and 1 teaspoon vanilla extract. Stir until everything is well blended. The mixture should be slightly chunky with bits of peach visible.
Step 4: Spread the Filling
Using a spoon or offset spatula, spread the peach mixture evenly across the rolled-out puff pastry. Be sure to leave a small border around the edges to prevent too much filling from leaking out when rolling.
Step 5: Roll and Slice
Starting from the longer edge of the rectangle, carefully roll the pastry into a tight log. Once rolled, use a sharp knife to slice the log lengthwise down the center, exposing the inner peachy layers. You should have two long strips.
Step 6: Shape the Cruffins
Take each strip and gently twist it into a spiral, keeping the cut sides facing outward. Coil the twisted strip into a loose rosette and place it in a muffin cup, cut side up. Repeat with the second strip.
Step 7: Add Egg Wash and Butter
Whisk the egg in a small bowl. Brush the tops of each cruffin with the egg wash using a pastry brush. Drizzle a little melted butter on top for added richness and golden color.
Step 8: Bake to Golden Perfection
Bake the cruffins in the preheated oven for 25 to 30 minutes, or until puffed and golden brown. The tops should be crisp, and the filling will be bubbling and fragrant.
Step 9: Cool and Finish
Let the cruffins cool in the pan for about 5 minutes before transferring them to a cooling rack. Once they’re slightly warm (not hot), dust generously with powdered sugar.
Serve them as is or with a side of whipped cream or a scoop of vanilla ice cream for a truly indulgent experience.
Tips for Success
- Use fully thawed but cold puff pastry: Puff pastry that’s too warm will become sticky and hard to handle, while frozen pastry won’t roll out properly.
- Don’t overfill the pastry: Too much filling can cause the cruffins to burst or bake unevenly. Spread a thin, even layer.
- Sharp tools make cleaner cuts: Use a sharp knife to slice through the rolled log cleanly, which helps keep the spiral intact.
- Grease the muffin tin well: Puff pastry expands while baking, and sticky filling can cause the cruffins to stick to the pan.
- Chill before baking (optional): If your puff pastry becomes too soft while assembling, refrigerate the shaped cruffins for 10–15 minutes before baking to improve puff.
Serving and Storage Tips
Serving Ideas:
- Dust cruffins with powdered sugar just before serving for a classic touch.
- Pair with coffee, tea, or milk for breakfast or an afternoon snack.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
- Drizzle with a simple glaze (powdered sugar + milk) if you want an extra sweet finish.
Storage Tips:
- Store cooled cruffins in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate them for up to 4 days and warm them in the oven or air fryer before serving.
- To freeze, wrap individually in plastic wrap and store in a zip-top freezer bag for up to 1 month. Reheat in a 350°F oven for about 8–10 minutes.
Frequently Asked Questions
1. Can I use homemade peach pie filling instead of canned?
Yes, absolutely. If you have homemade peach pie filling or fresh peaches on hand, cook them down with a bit of sugar, cinnamon, and cornstarch until thickened and use that instead.
2. Can I make this recipe with other fruits?
Definitely! Apple, blueberry, cherry, or even pumpkin pie filling can be used to make seasonal variations. Just be sure the filling isn’t too runny.
3. What can I use if I don’t have puff pastry?
While puff pastry is best for that signature flakiness, crescent dough or homemade laminated dough could work in a pinch, though the texture will differ slightly.
4. Why did my cruffins not rise properly?
This could happen if the oven wasn’t fully preheated or the puff pastry was too warm when baked. Make sure your oven is hot, and chill the cruffins briefly before baking if needed.
5. How do I prevent the filling from leaking out?
Keep the peach mixture spread thin and avoid placing too much near the edges. Rolling tightly also helps keep everything contained.
Conclusion
Peach Pie Cruffins are the perfect blend of indulgence and simplicity—a delightful twist on two beloved classics: the flaky croissant and the comforting peach pie. With their golden spirals, gooey peach centers, and bakery-worthy appearance, they’re guaranteed to bring smiles and satisfy sweet cravings.
Whether you’re a seasoned home baker or a curious beginner, this recipe is approachable, quick, and endlessly rewarding. From brunch tables to dessert plates, these cruffins shine in every setting.
So roll up your sleeves, preheat that oven, and treat yourself to something special. These Peach Pie Cruffins are worth every flaky, fruity bite. Enjoy baking, and don’t forget to share with those you love!
Happy baking! Let us know how your cruffins turned out and which filling you try next!
