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