If you’ve never heard of Peach Pie Cruffins, you’re in for a mouthwatering treat. These bakery-style pastries combine the buttery, flaky texture of croissants with the soft, muffin-like structure you love—hence the name cruffin. What makes them even more irresistible? They’re filled with sweet peach pie filling and topped with a luscious glaze. Whether you’re prepping for a brunch, looking to impress guests, or simply want to spoil yourself, Peach Pie Cruffins are a trending dessert that looks fancy but is surprisingly easy to make at home.
Why You’ll Love This Peach Pie Cruffins Recipe
- Simple Ingredients, Big Flavor: Made with store-bought puff pastry and canned peaches—minimal fuss, maximum taste.
- Visually Stunning: These cruffins look like they came straight out of a high-end bakery.
- Perfect for Any Occasion: Great for brunch, dessert, or a mid-day pick-me-up.
- Easily Customizable: Use different fruit fillings or spices to make it your own.
- Beginner-Friendly: No fancy equipment or baking experience needed!
Ingredients Needed for Perfect Peach Pie Cruffins
- 1 package puff pastry sheets, thawed
- 1 can (15 oz) peach pie filling
- 2 tablespoons granulated sugar (optional, for extra sweetness)
- 1 teaspoon cinnamon
- 1 egg (for egg wash)
- 1 tablespoon water
- Powdered sugar or icing (for topping)
Optional Substitutes:
- Use gluten-free puff pastry for a gluten-free version.
- Swap the egg wash with milk or non-dairy milk if needed.
- Try homemade peach compote for a fresher taste.
Step-by-Step Instructions to Make Peach Pie Cruffins
- Preheat & Prepare: Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Roll Out Pastry: Unfold the puff pastry sheets and lightly roll them to even thickness.
- Spread the Filling: Evenly spread peach pie filling over the entire sheet. Sprinkle with cinnamon and sugar.
- Cut & Roll: Cut the sheet into strips (about 2–3 inches wide). Roll each strip into a spiral.
- Twist & Tuck: Gently twist the rolled strip and tuck into the muffin tin, swirl side up.
- Brush & Bake: Mix egg and water for an egg wash, brush tops, and bake for 20–25 minutes or until golden brown.
- Cool & Glaze: Let them cool slightly, then drizzle with powdered sugar glaze or icing.
Expert Tip: For ultra-flaky cruffins, chill the formed pastries in the muffin tin for 10 minutes before baking.
Recipe Tips & Variations
- Add Crunch: Sprinkle chopped pecans or almonds before rolling.
- Make It Spicy: Add a pinch of nutmeg or cardamom for warmth.
- Other Fillings: Try apple, cherry, or blueberry pie filling instead of peach.
- Vegan Version: Use vegan puff pastry and skip the egg wash (replace with plant milk).
How to Store & Reheat
- Storing: Keep cruffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheating: Reheat in the oven at 300°F (150°C) for 5–7 minutes or pop in the air fryer for 2–3 minutes to regain that flaky texture.
- Freezing: Wrap individually in foil and freeze for up to 1 month. Thaw and reheat before serving.
Similar Recipes You’ll Love
If you enjoyed these Peach Pie Cruffins, you’ll definitely want to try some of our other delicious and creative recipes. For a rich and indulgent twist on a classic, check out these Churro Cheesecake Donut Cookies—they’re sweet, crunchy, and filled with creamy goodness. Celebrate with a fun treat by baking up St. Patrick’s Day Cookies, perfect for holidays or anytime you need a pop of color. And if you’re looking for a savory, comforting meal to pair with your cruffins, don’t miss our Slow Cooker Lemon Herb Chicken and Rice—a flavorful, hands-off dinner the whole family will love.
Frequently Asked Questions (FAQ)
Can I use fresh peaches instead of canned pie filling?
Yes! Just cook them down with sugar and cornstarch to thicken, then cool before using.
Can I make these ahead of time?
Absolutely. Assemble the cruffins the night before, cover, refrigerate, and bake the next morning.
What’s the difference between a cruffin and a muffin?
A cruffin is made from croissant-style dough (puff pastry), giving it flaky layers, unlike the soft, cakey texture of a traditional muffin.
Do I need to use a muffin tin?
Yes, a muffin tin helps the cruffins hold their shape while baking and creates that signature tall swirl.
These Peach Pie Cruffins are everything you love about warm, homemade pastries—crispy edges, gooey fruit filling, and a sweet finish. They’re easier than they look and guaranteed to wow your friends and family. Try them this weekend and let the aroma of baked peaches fill your kitchen!
Peach Pie Cruffins
Ingredients
- 1 package puff pastry sheets thawed
- 1 can 15 oz peach pie filling
- 2 tablespoons granulated sugar optional
- 1 teaspoon ground cinnamon
- 1 egg for egg wash
- 1 tablespoon water
- ½ cup powdered sugar
- 1 tablespoon milk or cream for glaze
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Unroll and lightly roll out puff pastry sheets on a floured surface.
- Spread peach pie filling evenly over pastry.
- Sprinkle with sugar and cinnamon.
- Cut pastry into 2-inch strips, roll each into a spiral.
- Twist and place each spiral into the muffin tin.
- Whisk egg with water, brush over each cruffin.
- Bake for 20–25 minutes or until golden brown.
- Mix powdered sugar and milk to make glaze, then drizzle over warm cruffins.
- Let cool slightly before serving.