Peach Pie Cruffins Recipe

Get ready to fall in love with Peach Pie Cruffins: a golden, flaky, fruit-studded treat that’s part muffin, part croissant, and all deliciousness. Imagine tender puff pastry hugging a juicy, cinnamon-kissed peach filling, crisping up in the oven while sweet aromas fill your kitchen. The beauty of these cruffins lies not just in their look and taste, but how effortless they are to make — pure comfort served in a muffin cup and guaranteed to impress at brunch, dessert, or just an afternoon pick-me-up.

Ingredients You’ll Need

You won’t believe how you can achieve such bakery-worthy results with just a handful of ingredients. Each element is simple but so important: from the puff pastry’s crispiness to the burst of juicy peaches. Here’s what you’ll need, and why it matters.

• Puff pastry sheets (2 sheets): These are the magic behind the layers and flakiness — use a quality store-bought version for convenience.
• Ripe peaches (3, diced): Fresh peaches bring a sweet, slightly tart juiciness that’s indispensable for classic pie flavor.
• Cinnamon (2 tsp): A sprinkle of cinnamon warms up the filling and makes the whole room smell like summer comfort.
• Granulated sugar (1/2 cup): Essential for drawing out the peaches’ juices, but brown sugar works for extra caramelly notes.
• Unsalted butter (1/4 cup, melted): Brushed on the dough for extra richness and crisp edges.
• Egg (1, beaten): An egg wash ensures a bakery-worthy golden sheen on each cruffin.

How to Make Peach Pie Cruffins

Step 1: Prep Your Oven and Pan

Start off by preheating your oven to 375°F (190°C). Line a standard muffin tin with paper liners — this keeps the cruffins from sticking and makes cleanup a breeze. It’s the little step that makes all the difference for stress-free baking.

Step 2: Mix the Peach Filling

In a bowl, gently toss the diced peaches with granulated sugar and cinnamon. Give it a quick stir and let the flavors mingle while you work on the dough. This tiny pause allows the peaches to soften and soak up all that spiced sweetness, making each bite taste like the filling of a summer pie.

Step 3: Roll Out the Puff Pastry

Unfold the puff pastry sheets onto a lightly floured work surface. Use a rolling pin to gently roll each sheet to about 1/4 inch thick. This step helps the pastry bake up evenly and creates those irresistible, delicate layers you want in your Peach Pie Cruffins.

Step 4: Shape and Fill the Cruffins

Cut the rolled pastry into squares large enough to nestle into your muffin tin cups. Gently press a square into each liner — don’t worry if the dough overlaps a bit, those flaps will create gorgeous, rustic layers. Add a heaping spoonful of the prepared peach filling right into the center, then fold the pastry edges partly over the filling, leaving some fruit peeking through.

Step 5: Add the Finishing Touches

Brush the exposed pastry parts with melted butter, then give the tops a gentle swipe of your beaten egg wash. This combo transforms the cruffins into something golden and shiny, almost too pretty to eat — but trust me, you’ll want to dig in!

Step 6: Bake to Perfection

Pop your tin in the oven and bake for 20 to 25 minutes. Keep an eye on them; you’re looking for a deep golden brown color and the telltale puff of well-baked pastry. Once they look irresistible, remove the pan from the oven and let the Peach Pie Cruffins cool in the tin for a few minutes. For a little extra magic, dust with powdered sugar while they’re warm.

How to Serve Peach Pie Cruffins

Garnishes

A final flutter of powdered sugar is classic, but don’t stop there! Try a drizzle of honey or a dollop of whipped cream on the side. Toasted sliced almonds also add crunch and a pretty finish — these small touches make Peach Pie Cruffins feel like something straight from your favorite bakery.

Side Dishes

Pair your cruffins with a chilled glass of cold brew coffee, a scoop of vanilla ice cream, or a fresh fruit salad. At brunch, they shine next to a simple frittata or a platter of crisp bacon. Their sweet-and-spicy peachiness goes well with all sorts of breakfast and dessert spreads.

Creative Ways to Present

If you’re hosting, arrange the Peach Pie Cruffins on a cake stand for an eye-catching centerpiece. For parties, nestle each cruffin in a colorful napkin or bakery-style parchment wrapper. Or warm them and slice in half, adding a scoop of ice cream between for an over-the-top summer dessert sandwich!

Make Ahead and Storage

Storing Leftovers

Keep your leftover Peach Pie Cruffins tender by placing them in an airtight container at room temperature. They’ll stay fresh and delicious for up to two days — after that, the pastry starts to lose its crispness, but a quick warm-up can revive them beautifully.

Freezing

Double the batch and freeze any extras! Simply let the cruffins cool completely, then wrap each one individually in plastic wrap or foil. Tuck them all into a freezer bag and stash in the freezer for up to three months. When the craving hits, you’ll be steps away from homemade pastry bliss.

Reheating

To refresh that irresistible flaky texture, pop the Peach Pie Cruffins into a preheated oven at 300°F (150°C) for about 8–10 minutes. If you’re in a hurry, the microwave works in a pinch (just 10–15 seconds), though the pastry will be softer than freshly baked. Either way, your kitchen will smell like a bakery all over again.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! If peaches aren’t in season, canned (drained well) or frozen (thawed and patted dry) peaches work great in Peach Pie Cruffins. Just keep in mind that canned peaches are often sweeter, so you might want to scale back the sugar a tad.

What if my puff pastry tears while rolling?

No stress — simply press torn areas back together, or overlap slightly as you press your pastry into the muffin liner. Puff pastry is forgiving, and the layers will puff up beautifully regardless, making every Peach Pie Cruffin a unique masterpiece.

Can I make this recipe gluten-free?

Yes! Look for a gluten-free puff pastry (there are several brands available online and at specialty stores), and follow the recipe as written. The filling is naturally gluten-free, so all the magic is in the pastry choice.

Do I need to peel the peaches?

It’s totally up to you. Leaving the skins on gives little flecks of color and added texture, but if you prefer a softer bite, quickly blanch and peel the peaches first. Either way, the flavor of Peach Pie Cruffins is incredible.

How do I keep the bottoms from getting soggy?

For extra-crispy bottoms, preheat a baking sheet in the oven and set your muffin tin directly on top while baking. Also, avoid overfilling with peach juice, which can make the pastry damp. A light dusting of flour or ground almonds under the filling can help soak up excess moisture too.

Final Thoughts

Whether you bake them for a special brunch or just because peaches are calling your name, Peach Pie Cruffins are a treat that always brings smiles. They’re infinitely adaptable, easy enough for a weekday, yet stunning for celebrations. Don’t wait — your new favorite baking adventure is about to begin!

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