Peach Pie Cruffins are a delightful mix of two favorites: the flaky, buttery layers of a croissant meet the sweet, juicy flavor of peach pie. These treats have a nice golden crust with a soft, twisted inside filled with fresh peach filling that’s just the right balance of sweet and tangy.
I love making these for weekend breakfast or a special snack. What makes them extra fun is the layering and rolling that gives each bite a crispy outside and tender inside with pockets of peachy goodness. Honestly, they remind me of warm summer days and fresh fruit right from the tree.
My favorite way to enjoy them is with a cup of coffee or tea, maybe shared with friends or family. They’re perfect for when you want something a little different but still comforting and familiar. If you want a little extra sweetness, a light dusting of powdered sugar on top always does the trick.
Key Ingredients & Substitutions
Puff Pastry or Croissant Dough: This is the base of your cruffin, giving it that flaky, buttery texture. If you can’t find fresh croissant dough, frozen puff pastry works well. Just thaw it properly before rolling.
Peaches: Use ripe, juicy peaches for best flavor. If fresh peaches aren’t available, canned peaches drained well or thawed frozen peaches can work. Adjust sugar if your peaches are very sweet already.
Cornstarch: This thickens the peach filling without altering the taste. If you don’t have cornstarch, arrowroot or flour can be substitutes, but cornstarch gives the best clear, smooth finish.
Glaze: Powdered sugar mixed with milk and vanilla adds a sweet, simple finish. You can swap vanilla for almond extract for a different twist or use plain milk if you don’t have cream.
How Do You Roll and Bake Crispy, Flaky Cruffins?
Rolling and shaping the dough right is key to those beautiful layers. Here’s what helps:
- Roll the dough into a neat rectangle so layers stack evenly.
- Spread the peach filling evenly but don’t overfill to avoid sogginess.
- Roll strips tightly to trap air layers for flakiness, like making cinnamon rolls.
- Place rolls in muffin tins to keep their shape while baking.
- Bake until golden brown and puffed, usually 20-25 minutes, and avoid opening the oven early to keep the rise.
Letting cruffins cool slightly before glazing stops the glaze from melting too fast, keeping a pretty finish.
Equipment You’ll Need
- Baking sheet and cooling rack – I prefer these to bake evenly and cool the cruffins without sogginess.
- 6-cup muffin tin – Keeps each cruffin in shape and makes baking easier.
- Rolling pin and work surface – Helps roll out the dough evenly for layers and fillings.
- Small saucepan – For cooking the peach filling on the stove.
- Whisk or spoon – To stir the filling and glaze smoothly.
- Measuring cups and spoons – To measure ingredients accurately.
- Plastic wrap or towel – To cover the dough while it rests or cools.
Flavor Variations & Add-Ins
- Swap peaches with berries or apples for different fruity flavors.
- Add a touch of nutmeg or ginger in the peach filling for extra warmth and spice.
- Mix in chopped nuts or coconut into the filling or on top before baking for crunch.
- Use cream cheese or mascarpone in the glaze for a richer sweetness.
Peach Pie Cruffins
Ingredients You’ll Need:
For the Cruffins:
- 1 sheet frozen puff pastry or croissant dough (thawed if frozen)
- 2 ripe peaches, peeled, pitted, and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- Cooking spray or butter for greasing muffin tin
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Time Needed:
This recipe takes about 15 minutes to prep, 20-25 minutes for baking, and some extra time for the peach filling to cool—about 15 minutes. So overall, expect around 50-55 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Peach Filling:
Start by combining the sliced peaches, granulated sugar, ground cinnamon, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring often, until the peaches soften and the mixture thickens (about 5-7 minutes). Remove from heat and stir in the butter. Let this filling cool down to room temperature while you prepare the dough.
2. Prepare and Roll the Dough:
On a lightly floured surface, roll out your thawed puff pastry or croissant dough into a 12×9 inch rectangle. Cut the dough into 6 long strips, about 2 inches wide each. Spread about 1-2 tablespoons of the cooled peach filling evenly along each strip. Then, starting at one end, roll each strip tightly into a spiral shape, like a cinnamon roll.
3. Bake the Cruffins:
Grease a 6-cup muffin tin with cooking spray or butter and place each rolled dough strip into one muffin cup, spiral side up. Bake in your preheated oven at 375°F (190°C) for 20-25 minutes or until the cruffins puff up and turn a beautiful golden brown.
4. Make the Glaze and Finish:
While your cruffins bake, whisk together powdered sugar, milk or cream, and vanilla extract until smooth and a little runny. Once the cruffins come out of the oven, let them cool in the tin for 5-10 minutes, then transfer to a wire rack. Drizzle the glaze on top while the cruffins are still warm, and they’re ready to enjoy!
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Just make sure to thaw and drain them well to avoid extra moisture in the filling, which could make the cruffins soggy.
How Should I Store Leftover Cruffins?
Store cruffins in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to 4 days and warm gently before serving.
Can I Make the Peach Filling Ahead of Time?
Yes! You can prepare the peach filling a day ahead and keep it refrigerated. Before using, let it come to room temperature so it’s easier to spread.
What’s the Best Way to Reheat Cruffins?
Reheat cruffins in a 350°F (175°C) oven for about 5-7 minutes to restore their flakiness. Avoid microwaving, as it may make them soggy.
