Description
Flaky, buttery cruffins filled with sweet peach pie filling and a hint of cinnamon, making a delightful twist on classic peach pie in handheld form.
Ingredients
- 1 package puff pastry (2 sheets), thawed
- 1 can (21 oz) peach pie filling
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp melted butter
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- On a lightly floured surface, roll out puff pastry sheets into rectangles.
- Spread peach pie filling evenly over each sheet, leaving a small border at the edges.
- Sprinkle with sugar, cinnamon, and drizzle with vanilla extract.
- Roll each sheet tightly into a log, then slice each log into 3–4 equal pieces.
- Place each piece cut-side up into the muffin tin to create a spiral cruffin shape.
- Brush tops with melted butter.
- Bake for 22–25 minutes, or until golden brown and puffed.
- Cool slightly, dust with powdered sugar if desired, and serve warm.
Notes
- For extra indulgence, drizzle with cream cheese glaze.
- Fresh peach slices can be used in place of canned filling.
- Best enjoyed the same day, but can be reheated in the oven for crispiness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American