Alright, gather ’round, my friends! Let’s talk about something truly magical – something that combines the best of flaky pastry and summery fruit: peach pie cruffins. I know, the name itself is a mouthful, but trust me, the flavor explosion is worth every syllable! I first stumbled upon the idea for these beauties when I had some leftover puff pastry after making a quick appetizer for a potluck. I also had a craving for peach pie, but didn’t want to make a whole pie. This peach pie cruffins recipe came from those thoughts. I had fresh peaches from the farmer’s market, and the rest is history! My daughter, Lily, who usually turns her nose up at anything that isn’t pizza or pasta, devoured three of these in one sitting!

Picture this: delicate layers of golden, buttery pastry, swirled into the shape of a muffin, with a gooey, sweet-tart peach filling oozing from the center. The tops get perfectly caramelized and crisp, while the inside stays soft and tender. The aroma alone will have your family flocking to the kitchen, begging for a taste. Even on busy school nights, I find myself craving these. The best part? They’re surprisingly easy to make, and you can adapt the filling to whatever fruit you have on hand. The possibilities are endless, from classic apple to vibrant mixed berries!

These peach pie cruffins have become a staple in our house, especially during peach season. They’re perfect for a weekend brunch, a special dessert, or even just a sweet treat to brighten up a gloomy day. I’ve even made them for bake sales, and they always sell out within minutes! The combination of the flaky, buttery pastry and the sweet, juicy peaches is simply irresistible.

I know that working with puff pastry can sometimes feel intimidating, but I promise, this recipe is foolproof. I’ll walk you through every step of the way, sharing all my little tricks and tips to ensure your success. Don’t worry if they don’t look perfect the first time – the most important thing is that they taste amazing! It’s all about the flavor and the joy of creating something delicious.

Trust me, your family is going to love these peach pie cruffins as much as mine does! These peach pie croissant muffins are a fun take on a classic dessert, and they’re sure to become a new family favorite. I can’t wait for you to try these – they’ve become such a staple in our house!

Ingredients for Peach Pie Cruffins

Here’s what you’ll need to whip up these delightful treats. Don’t be scared by the list – most of these are kitchen staples!

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2 sheets (14.1 ounces each) frozen puff pastry, thawed: I usually let these thaw in the fridge overnight for the best results. If you’re short on time, you can thaw them at room temperature, but keep a close eye on them – you don’t want them to get too soft. If they do, just pop them back in the fridge for a few minutes. Be sure to check out “All About Puff Pastry” for more information.
4 cups sliced fresh peaches: I prefer using ripe but firm peaches for this recipe. If your peaches are too soft, they’ll get mushy during baking. You can also use frozen peach slices, just make sure to thaw them completely and drain off any excess liquid.

1/2 cup granulated sugar: This adds the perfect amount of sweetness to the peach filling. You can adjust the amount to your liking, depending on the sweetness of your peaches.
2 tablespoons all-purpose flour: This helps to thicken the peach filling and prevent it from becoming too runny.
1 teaspoon ground cinnamon: This adds a warm, comforting flavor to the peach filling.

1/4 teaspoon ground nutmeg: This adds a hint of spice and complexity to the peach filling.
2 tablespoons unsalted butter, melted: This adds richness and flavor to the peach filling.
1 large egg, beaten: This is for the egg wash, which gives the cruffins a beautiful golden-brown color.

2 tablespoons coarse sugar, for sprinkling: This adds a nice crunch and sparkle to the tops of the cruffins.

I’ve found that using high-quality puff pastry makes all the difference in this recipe. My go-to brand is Dufour, but any all-butter puff pastry will work well. The buttery flavor really shines through!

My kids prefer a less intense cinnamon flavor, so I sometimes use a little less than the recipe calls for. You can adjust the spices to your family’s liking. A pinch of cardamom can also be a delightful addition!

If you can’t find fresh peaches, you can use canned peaches in syrup, but make sure to drain them well and reduce the amount of sugar in the filling. This ingredient information aligns with the “Peach Nutrition Information” to ensure you are choosing great peaches! Remember, fresh is always best, but canned can work in a pinch.

Step-by-Step Instructions

Follow these simple steps to create your own batch of peach pie cruffins. Don’t worry, I’ve included plenty of tips to help you along the way!

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Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin. I like to use cooking spray, but you can also use butter or shortening. Make sure to get into all the nooks and crannies!
In a large bowl, combine the sliced peaches, granulated sugar, flour, cinnamon, and nutmeg. Gently toss to coat the peaches evenly. My grandma always told me to use a wooden spoon for this step because it’s gentler on the fruit. This prevents the peaches from bruising.
Stir in the melted butter. This adds richness and flavor to the peach filling. Don’t skip this step – it makes a big difference!

On a lightly floured surface, unfold one sheet of puff pastry. Spread half of the peach filling evenly over the pastry. Work quickly to prevent the pastry from getting too warm.
Starting at one end, tightly roll the pastry into a log. This is where the magic happens! The tighter you roll the log, the more layers your cruffins will have. Aim for a tight, even roll.
Using a sharp knife, cut the log into 6 equal pieces. Each piece will become one cruffin. A serrated knife works best for this.

Place each piece, cut-side up, into a greased muffin cup. Gently press down on the center of each cruffin to create a well. This will help the filling stay in place.
Repeat steps 4-7 with the remaining puff pastry and peach filling. Teamwork makes the dream work! Get the family involved.
Brush the tops of the cruffins with the beaten egg and sprinkle with coarse sugar. The egg wash gives them a beautiful golden-brown color, and the coarse sugar adds a nice crunch. Don’t be shy with the sugar!

Bake for 25-30 minutes, or until the cruffins are golden brown and the filling is bubbly. You’ll know they’re ready when your kitchen starts smelling absolutely amazing! Check to make sure that the Safe Minimum Internal Temperature for Baked Goods is reached before consuming.
Let the cruffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. I learned the hard way to let them rest for a few minutes – trust me on this one! Otherwise, the filling can be too hot and messy. Patience is key!

Don’t worry if they look a little messy at first – mine always do too! The most important thing is that they taste delicious. Embrace the imperfections!

If your puff pastry starts to get too soft while you’re working with it, just pop it back in the fridge for a few minutes to firm up. This will make it easier to handle.

My husband always asks me to make extra because he loves the leftovers for lunch. They’re great cold or reheated!

If the tops of the cruffins start to brown too quickly, you can tent them with foil during the last few minutes of baking. This will prevent them from burning.

Serving Ideas

These peach pie cruffins are delicious on their own, but here are a few ideas to take them to the next level!

We love these peach pie cruffins warm, straight from the oven. The combination of the flaky pastry and the gooey peach filling is simply irresistible. We often serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat. Try experimenting with different ice cream flavors, like salted caramel or peach cobbler!

I like to dust them with powdered sugar before serving – it makes them look so much fancier! It’s a simple touch that adds a lot of elegance.

These peach pie cruffins have become our go-to for weekend brunches and special occasions. They’re also perfect for potlucks and bake sales. They’re always a crowd-pleaser!

This recipe says it makes 12 cruffins, but in our house, it barely feeds 4 hungry people! We always end up making a double batch. Be prepared to share… or not!

My daughter always asks for extra ice cream on her portion. She has a serious sweet tooth! We all have our weaknesses.

If we somehow have leftovers, they make the best breakfast the next day. Just pop them in the microwave for a few seconds to warm them up. They’re also great cold with a cup of coffee.

FAQs

Got questions? I’ve got answers! Here are some frequently asked questions about making peach pie cruffins.

Can I use a different fruit filling? Absolutely! This recipe is very versatile. You can use apples, berries, cherries, or any other fruit you like. Just adjust the amount of sugar to your liking, depending on the sweetness of the fruit. Get creative and try different combinations!

Can I make these ahead of time? Yes, you can assemble the cruffins ahead of time and store them in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time. This is a great option for busy mornings.
Can I freeze these? Yes, you can freeze the baked cruffins for up to 2 months. Let them cool completely before wrapping them tightly in plastic wrap and freezing them. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. They’ll taste almost as good as fresh!
What if my puff pastry is sticking to the counter? Make sure you’re using a lightly floured surface. If the pastry is still sticking, you can try using parchment paper or a silicone mat. These tools can be lifesavers!

What if my filling is too runny? Make sure you’re using enough flour to thicken the filling. You can also try adding a tablespoon of cornstarch. These will help to absorb excess moisture.
What if my cruffins are browning too quickly? Tent them with foil during the last few minutes of baking. This will prevent them from burning on top.

My mother-in-law is on a low-sugar diet, so I sometimes use a sugar substitute in the peach filling. It works surprisingly well! There are many great sugar substitutes available these days.

I’ve definitely overbaked these before – here’s how to avoid that! Keep a close eye on them during the last few minutes of baking and tent them with foil if they start to brown too quickly. A little bit of attention goes a long way.

Don’t have a muffin tin? No problem – I’ve used ramekins and it works great! Just adjust the baking time accordingly. Get creative with what you have on hand!

Conclusion

These peach pie cruffins are more than just a recipe; they’re a memory in the making. They represent lazy summer afternoons, family gatherings filled with laughter, and the simple joy of sharing something delicious with the people you love. I hope they bring as much joy to your kitchen as they have to mine. If you love these flavors, be sure to check out these Cinnamon Sugar Baked Peaches or the 3-Ingredient Peach Sorbet!

Homemade Peach Pie Cruffins Ready to Enjoy

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Here are a few of my top tips for success:

Always use cold puff pastry. This will help to ensure that the cruffins are light and flaky.

Don’t overfill the cruffins. Too much filling will cause them to overflow and become soggy.
Let the cruffins cool completely before serving. This will allow the filling to set and prevent them from falling apart.

My son loves these peach pie cruffins with a scoop of vanilla ice cream, while my daughter prefers them plain. Everyone has their own way of enjoying them! The versatility of this dessert is part of its charm.

Don’t be intimidated by this recipe – if I can make these on a busy weeknight, you absolutely can too! It doesn’t have to be perfect to be perfect. Embrace the creative energy of the kitchen. Let your intuition guide you!

I’d love to hear how these peach pie cruffins turn out for your family – drop me a comment! I’m always eager to hear about your cooking experiences and any variations you make to the recipe. These peach pie cruffins, or peach cruffin recipe, will soon be a favorite. Perhaps you can add your own twist on a homemade peach cruffins.

Happy baking, and I hope these peach pie filling cruffins become as beloved in your kitchen as they are in mine! What’s not to love about a peach croissant muffin hybrid?! Enjoy!

Magic Peach Pie Cruffins: 10 Simple Steps

Print Recipe

These peach pie cruffins take the best parts of a croissant and muffin and create a fun dessert. Imagine flaky layers combined with sweet, juicy peaches!

Author: Kiera
Prep Time: 20

Cook Time: 25
Total Time: 45
Yield: 12 1x

Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1 sheet puff pastry, thawed
4 ripe peaches, peeled and diced
1/4 cup sugar

1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
1/4 cup brown sugar

Powdered sugar, for dusting

Instructions

Preheat oven to 375°F (190°C).
Roll out puff pastry on a lightly floured surface.

In a bowl, combine diced peaches, sugar, and cinnamon.
Spread peach mixture evenly over the puff pastry.
Roll the puff pastry tightly into a log.

Cut the log into 1-inch thick slices.
Place each slice into a muffin tin.
Drizzle melted butter over the cruffins, then sprinkle with brown sugar.

Bake for 20-25 minutes, or until golden brown.
Let cool slightly, then dust with powdered sugar before serving.

Notes

For extra flavor, add a splash of almond extract to the peach mixture.

Nutrition

Serving Size: 1 cruffin
Calories: 250
Sugar: 20

Sodium: 50
Fat: 15
Saturated Fat: 8

Unsaturated Fat: 6
Trans Fat: 1
Carbohydrates: 30

Fiber: 2
Protein: 3
Cholesterol: 30

Keywords: peach, pie, cruffin, pastry, dessert