Description
Flaky, buttery Peach Pie Cruffins filled with peach pie filling and baked in muffin tins for a sweet twist on classic pastries.
Ingredients
Scale
- 1 package (2 sheets) puff pastry, thawed
- 1 cup peach pie filling (store-bought or homemade)
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 2 tbsp melted butter
- Powdered sugar, for dusting
Instructions
- 1. Preheat oven to 375°F (190°C). Grease a standard 12-cup muffin tin.
- 2. On a lightly floured surface, roll out puff pastry sheets slightly to smooth.
- 3. Brush each sheet with melted butter and sprinkle evenly with sugar and cinnamon.
- 4. Spread a thin layer of peach pie filling over the pastry, leaving a small border around the edges.
- 5. Cut pastry into 3 strips lengthwise, then roll each strip tightly into a log.
- 6. Cut each log in half to make 6 rolls. Repeat with second sheet for a total of 12 cruffins.
- 7. Place rolls cut side up into prepared muffin tin.
- 8. Bake for 25–30 minutes, until puffed and golden brown.
- 9. Cool slightly, then dust with powdered sugar before serving.
Notes
- For best results, don’t overfill with peach pie filling or the cruffins may spill over during baking.
- You can experiment with other fillings like apple, cherry, or Nutella.
- Serve warm for the best texture they’re flakiest straight from the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: peach pie cruffins, puff pastry dessert, peach pastries