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

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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.