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Peach Pie Cruffins

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Flaky, buttery cruffins filled with sweet peaches and warm spices, perfect for breakfast, brunch, or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the peach filling
  • 2 pieces ripe peaches, peeled and diced Select ripe peaches for best flavor.
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon juice
For the cruffins
  • 1 package puff pastry (2 sheets) Convenient for quick preparation.
  • 1 tablespoon butter, melted For brushing the pastry.
  • 1 piece egg, for egg wash Gives a golden finish.
  • Powdered sugar for dusting Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or cooking spray.
  2. In a medium bowl, combine the diced peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Stir until the peaches are thoroughly coated. Set aside.
  3. On a lightly floured surface, roll out the puff pastry sheets. Cut each sheet into 6 rectangles.
  4. Brush the rectangles with melted butter, then fold them in half for added thickness.
  5. Roll each folded rectangle into a tight log and place one in each muffin cup.
Filling and Baking
  1. Press gently down in the center of each cruffin to create a small well, then spoon the peach filling into each one.
  2. Brush the tops of the cruffins with the egg wash, and bake for 20-25 minutes, or until they are golden brown and puffy.
  3. Allow the cruffins to cool for a few minutes before dusting with powdered sugar, if desired. Serve warm.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 10g

Notes

Store leftovers in an airtight container for up to 2 days at room temperature, or refrigerate for about a week. For freezing, wrap each cruffin and place in a freezer-safe bag. Reheat in a 350°F (175°C) oven for about 10-15 minutes.
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