Peach Pie Cruffins
These Peach Pie Cruffins are a dreamy combo of flaky puff pastry, luscious peach pie filling, and sweet icing. Perfect for brunch or dessert, they’re easy to make, look bakery-quality, and taste even better.
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.
Notes
Chill rolled cruffins for 10 mins before baking for flakier texture.
Use different fruit fillings for variety (cherry, apple, etc.).
Store in airtight container and reheat to restore crispiness.