Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peach Pie Cruffins are flaky, buttery pastries combining croissant-like layers with the shape of a muffin, filled with sweet peach pie filling and topped with a shiny glaze. Easy to make with store-bought puff pastry and canned peach filling, perfect for brunch or dessert.

  • Total Time: 40 minutes
  • Yield: 8-10 cruffins 1x

Ingredients

Scale
  • 1 package puff pastry sheets, thawed
  • 1 can (15 oz) peach pie filling (excess syrup drained)
  • 2 tablespoons granulated sugar (optional)
  • 1 teaspoon ground cinnamon
  • 1 egg (for egg wash)
  • 1 tablespoon water
  • ½ cup powdered sugar (for glaze)
  • 1 tablespoon milk or cream (for glaze)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a muffin tin well.
  2. Unfold puff pastry sheets and lightly roll out on a floured surface to smooth and even thickness.
  3. Drain excess syrup from canned peach pie filling. (If using fresh peaches, simmer slices with sugar and cornstarch until thick and cool completely.)
  4. Spread peach pie filling evenly over the pastry, leaving room at edges to prevent oozing.
  5. Sprinkle granulated sugar (optional) and ground cinnamon evenly over filling.
  6. Cut pastry into strips about 2–3 inches wide.
  7. Roll each strip up tightly into a spiral, rolling snugly but gently to preserve layers.
  8. Give each spiral a gentle twist and place swirl-side up into the greased muffin cups.
  9. Optionally chill shaped cruffins for 10–15 minutes to help puff and hold shape.
  10. Whisk egg and water to make egg wash and brush over each cruffin.
  11. Bake for 20–25 minutes until deep golden and set in center, turning pan halfway if needed.
  12. Let cruffins cool slightly.
  13. Whisk powdered sugar with milk or cream to make glaze and drizzle over cooled cruffins.
  14. Let rest briefly before serving.

Notes

Chilling shaped cruffins for 10–15 minutes before baking enhances flakiness and shape retention., Draining excess syrup from canned filling or thickening fresh peach filling prevents soggy bottoms., Avoid overfilling pastry strips to prevent oozing filling., Use metal muffin tins for crispiest bottoms; grease or spray well to prevent sticking., Egg wash creates a shiny golden finish; for dairy-free, substitute plant-based milk and skip egg wash., Add chopped pecans or coarse sugar before baking for crunch and sparkle; add nutmeg or cardamom with cinnamon for warm spices., Store unglazed cruffins airtight at room temperature up to 2 days or refrigerate longer; reheat gently in oven or air fryer to restore crispness., Assemble and refrigerate overnight for convenient baking fresh in the morning; freeze wrapped and glaze after reheating for extended storage.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Brunch, Dessert
  • Cuisine: American, Fusion

Nutrition

  • Serving Size: 1 cruffin
  • Calories: 280 kcal
  • Fat: 12 g
  • Carbohydrates: 38 g
  • Protein: 3 g