Imagine the most glorious, buttery, flaky croissant you’ve ever had. Now, picture it in the convenient, grab-and-go shape of a muffin. That’s a cruffin! But we’re not stopping there. We’re taking this already-divine pastry to celestial heights by filling it with a warm, spiced, jammy peach pie filling. Welcome to the magic of Peach Pie Cruffins, your new favorite brunch-time showstopper and the absolute best way to celebrate summer’s golden fruit.
Each bite is a symphony of textures and flavors: the shatteringly crisp, caramelized outer layers give way to a tender, buttery interior, all spiraling around a heart of sweet, cinnamon-kissed peaches. They look like they came from a high-end Parisian patisserie, but thanks to a clever shortcut, they are surprisingly simple to make right in your own kitchen. Get ready to bake, because these are too good not to share!
Why You’ll Love This Recipe
- The Ultimate Pastry Hybrid: You get the unbelievably flaky, layered texture of a croissant with the easy-to-eat shape and form of a muffin. It’s truly the best of both worlds.
- A Taste of Summer: The homemade peach pie filling is bursting with fresh, juicy flavor, balanced perfectly with warm spices like cinnamon and nutmeg.
- Bakery-Worthy Results with a Shortcut: We use store-bought puff pastry, which saves you hours of laminating dough. This “cheater’s” method delivers impressive, professional-looking results that will wow your friends and family.
- Perfect for Any Occasion: Whether you’re hosting a special brunch, looking for a decadent afternoon snack, or need a stunning dessert, these Peach Pie Cruffins fit the bill perfectly.
Ingredients & Equipment
For the Peach Pie Filling:
- Peaches: 2 cups fresh, ripe peaches, peeled and finely diced (about 3-4 medium peaches)
- Brown Sugar: 1/4 cup, packed
- Cornstarch: 1 tablespoon, to thicken the filling
- Lemon Juice: 1 tablespoon, fresh
- Ground Cinnamon: 1/2 teaspoon
- Ground Nutmeg: 1/4 teaspoon
- Salt: A tiny pinch
For the Cruffins:
- Puff Pastry: 2 sheets (one 17.3 oz package) of all-butter puff pastry, thawed according to package directions
- Unsalted Butter: 4 tablespoons, melted
- Cinnamon Sugar: 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon
- All-Purpose Flour: For dusting your work surface
Equipment:
- Standard 12-cup muffin tin
- Small saucepan
- Rolling pin
- Pastry brush
- Sharp knife or pizza cutter
- Mixing bowls
Step-by-Step Instructions
- Make the Peach Pie Filling: In a small saucepan, combine the diced peaches, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Stir to combine and cook over medium heat. Bring the mixture to a gentle simmer, stirring frequently, until it has thickened to a jam-like consistency (about 5-8 minutes). Remove from heat and transfer to a bowl. Allow the filling to cool completely to room temperature. This is crucial for flaky pastry!
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Generously grease your 12-cup muffin tin with butter or non-stick spray.
- Prep the Pastry: Lightly flour your work surface. Unfold one sheet of thawed puff pastry. Gently roll it out into a larger rectangle, approximately 10×14 inches.
- Butter & Sugar: Brush the entire surface of the pastry rectangle with half of the melted butter (2 tablespoons). Sprinkle evenly with half of the cinnamon-sugar mixture.
- Roll and Cut: Starting from a long edge, roll the pastry up into a tight log. Use a sharp knife to trim about 1/4 inch off each end (for a cleaner look). Cut the log into 6 equal pieces.
- Shape the Cruffins: Place each piece into a prepared muffin cup, cut-side up. Use your fingers to gently separate the layers a bit from the center, creating a small well for the filling.
- Repeat: Repeat steps 3-6 with the second sheet of puff pastry, remaining melted butter, and remaining cinnamon sugar.
- Fill and Bake: Spoon about 1-2 teaspoons of the completely cooled peach pie filling into the center of each unbaked cruffin. Be careful not to overfill.
- Bake to Golden Perfection: Bake for 18-22 minutes, or until the cruffins are deeply golden brown, puffed up, and cooked through. The layers should look crisp.
- Cool and Serve: Let the cruffins cool in the muffin tin for 5-10 minutes before carefully transferring them to a wire rack to cool slightly more. They are best enjoyed warm on the day they are made.
Pro Tips for Perfect Peach Pie Cruffins
- Keep Your Pastry COLD: Puff pastry gets its flaky layers from the pockets of butter. If the dough gets too warm, the butter will melt out before it hits the oven. If at any point the dough feels soft or sticky, place it back in the fridge for 10-15 minutes to firm up.
- Cool the Filling 100%: I can’t stress this enough! Placing warm filling onto the pastry will melt the butter and result in soggy, dense cruffins instead of light, flaky ones. You can even make the filling a day ahead and refrigerate it.
- Don’t Overfill: It’s tempting to load up on that delicious peach filling, but too much will bubble over during baking, making a sticky mess and preventing the cruffins from puffing up properly. A little goes a long way.
- Fresh, Frozen, or Canned Peaches: Fresh peaches are best, but you can substitute them. If using frozen peaches, thaw them and drain any excess liquid very well before dicing. If using canned, choose peaches in juice (not syrup), and drain and rinse them thoroughly to control the sweetness.
Storing Leftovers
Peach Pie Cruffins are at their absolute peak—flaky, crisp, and wonderful—on the day they are baked. However, if you have leftovers, here’s how to store them:
At Room Temperature: Store cruffins in an airtight container for up to 2 days. The pastry will soften over time. To revive their crispness, reheat them in an oven or air fryer at 350°F (175°C) for 3-5 minutes. Avoid the microwave, as it will make them soft and chewy.
Freezing: We do not recommend freezing the fully baked and filled cruffins, as the filling can make the pastry soggy upon thawing. It’s best to enjoy these fresh!
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Peach Pie Cruffins
- Total Time: 40 minutes
- Yield: 6 cruffins
- Diet: Vegetarian
Description
Flaky croissant-muffin hybrids filled with sweet peach pie filling — a delightful twist on two classic favorites.
Ingredients
1 sheet frozen puff pastry, thawed
1 cup diced ripe peaches (fresh or canned, drained)
2 tbsp brown sugar
1 tbsp granulated sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp cornstarch
1 tbsp lemon juice
Butter, for greasing muffin tin
Powdered sugar, for dusting (optional)
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with butter.
2. In a small saucepan over medium heat, combine diced peaches, brown sugar, granulated sugar, cinnamon, vanilla extract, cornstarch, and lemon juice. Cook for 5-7 minutes until thickened. Remove from heat and cool slightly.
3. Roll out the thawed puff pastry on a lightly floured surface into a rectangle.
4. Spread the peach filling evenly over the surface of the puff pastry.
5. Roll the puff pastry tightly from the long edge into a log.
6. Slice the log lengthwise down the middle to expose the layers.
7. Twist each half into a spiral and coil into a muffin shape. Place each cruffin into a muffin cup.
8. Bake for 20-25 minutes or until golden brown and puffed.
9. Cool for 5-10 minutes before removing from the tin.
10. Dust with powdered sugar before serving, if desired.
Notes
These cruffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat briefly in the oven for a crisp texture.
You can substitute the peaches with apples, pears, or berries for seasonal variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American