Why You’ll Love This Recipe
Peach Pie Cruffins combine the flakiness of croissants with the sweet, fruity flavor of peach pie in a muffin-shaped delight. These beautiful pastries are a perfect blend of crisp, buttery layers and a juicy peach filling, ideal for breakfast, brunch, or a special dessert. With their elegant swirl and irresistible aroma, they’re sure to impress.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
croissant dough or puff pastryfresh or canned peachessugarbrown sugarground cinnamonvanilla extractcornstarchbutterall-purpose floursaltpowdered sugar (for dusting)
directions
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
Roll out the croissant dough or puff pastry on a lightly floured surface.
In a saucepan, cook chopped peaches with sugar, brown sugar, cinnamon, vanilla extract, and a bit of cornstarch until thickened, then let cool.
Spread the peach filling evenly over the rolled dough.
Roll the dough tightly into a log and slice it lengthwise to expose the layers.
Twist each half and coil it into a muffin shape, placing each into the prepared muffin tin.
Brush the tops with melted butter and bake for 20-25 minutes or until golden brown and puffed.
Let them cool slightly, then dust with powdered sugar before serving.
Servings and timing
This recipe yields 8 cruffins.Preparation time: 20 minutesCooking time: 20-25 minutesCooling time: 10 minutesTotal time: 50-55 minutes
Variations
Add chopped pecans or walnuts for extra crunch.
Use apple, cherry, or blueberry filling instead of peach.
Sprinkle with cinnamon sugar before baking for a sweeter crust.
Top with a cream cheese glaze for a dessert-style finish.
storage/reheating
Store Peach Pie Cruffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.To reheat, warm in the oven at 300°F (150°C) for 5-7 minutes or microwave for 15-20 seconds.
FAQs
Can I use store-bought dough?
Yes, store-bought croissant dough or puff pastry works perfectly.
Can I make these ahead?
Yes, you can assemble the cruffins the night before, refrigerate, and bake the next morning.
Are these very sweet?
They have a balanced sweetness from the peach filling and optional powdered sugar topping.
Can I freeze them?
Yes, baked cruffins freeze well for up to 2 months. Reheat in the oven before serving.
What’s the best way to slice the dough?
Use a sharp knife or pizza cutter to slice lengthwise for neat layers.
Can I make mini versions?
Absolutely! Use a mini muffin tin and adjust baking time to about 12-15 minutes.
Can I use frozen peaches?
Yes, just thaw and drain them well before cooking.
Why are my cruffins not rising?
Ensure your oven is fully preheated and avoid overfilling with filling.
Can I make them vegan?
Yes, use dairy-free puff pastry and vegan butter.
How do I prevent soggy bottoms?
Let the peach filling cool and avoid overfilling the dough.
Conclusion
Peach Pie Cruffins offer a delicious twist on two beloved treats—flaky croissants and sweet peach pie. With their impressive presentation and rich flavor, they’re perfect for any occasion. Try them once and enjoy a flaky, fruity indulgence that’s both comforting and elegant.
Print
Peach Pie Cruffins
- Prep Time: 15 minutes (plus cooling time for filling)
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 cruffins
- Category: Pastry/Dessert
- Method: Baking
- Cuisine: American-inspired bakery
- Diet: Vegetarian
Description
A decadent cross between a croissant and muffin, filled with luscious peach pie-style filling and topped with cinnamon sugar—perfect for breakfast or dessert.
Ingredients
- 1 sheet of puff pastry (or croissant dough), thawed
- 1 cup diced fresh or canned peaches
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- ½ cup granulated sugar + 1 tsp cinnamon (for topping)
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar for dusting
Instructions
- Prepare the peach filling: in a small saucepan over medium heat, combine diced peaches, 2 tbsp sugar, 1 tsp cinnamon, lemon juice, and cornstarch. Cook until thickened, about 3–5 minutes. Stir in vanilla extract and let cool.
- Preheat oven to 375 °F (190 °C). Line a muffin tin with paper liners or grease lightly.
- Roll out puff pastry on a floured surface into approximately a 12×10‑inch rectangle. Trim edges if needed.
- Spoon cooled peach filling into the center of the dough. Dot with small pieces of butter.
- Cut pastry into six equal strips. Roll up each strip from short end to form a cruffin, ensuring filling stays inside.
- Place each cruffin into a muffin cup, swirl-side up. Brush tops with beaten egg.
- Bake for 20–25 minutes, or until golden brown and puffed.
- While hot, roll cruffins in the cinnamon‑sugar topping (½ cup sugar + 1 tsp cinnamon) until coated.
- Let cool slightly. Dust with powdered sugar if desired, then serve warm.
Notes
- You can use canned peaches (drained) if fresh aren’t available.
- Make filling ahead and refrigerate—warm it slightly before assembly.
- Ensure dough edges are sealed around filling to prevent leaks.
- Serve fresh—cruffins taste best on the day they’re baked.