Irresistible Peach Pie Cruffins

Irresistible Peach Pie Cruffins bring together the flaky elegance of croissants and the sweet rustic charm of pie, all swirled into a delectable handheld pastry that’s perfect for brunch or dessert.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Puff pastry or croissant dough – Provides layers of buttery, airy flakiness.
• Fresh peaches – Thinly sliced for bright, juicy filling.
• Peach jam or compote – Adds sweetness and helps hold the filling together.
• Sugar (granulated or brown) – Optional sprinkle for added caramelized sweetness.
• Cinnamon (optional) – Enhances peach flavor with a warm spice note.
• Egg wash (egg + water) – Gives the tops a golden sheen.
• Powdered sugar – Lightly dusted for a delicate finish.

Tools You’ll Need

• Rolling pin – For gently flattening the dough to the right thickness.
• Sharp knife or pizza cutter – To slice the dough evenly.
• Muffin pan or cruffin molds – Helps the swirled dough keep its shape during baking.
• Pastry brush – Ideal for applying egg wash smoothly.
• Small bowl – For mixing egg wash or tossing peaches briefly.

Instructions

Step 1: Prep the Dough

I roll out the puff pastry or croissant dough into a rectangle. Then I spread a thin layer of peach jam or compote over the surface and arrange thin peach slices on top. I sprinkle a little sugar and cinnamon if I’m feeling indulgent.

Step 2: Roll and Slice

I roll the dough tightly into a long log and slice it into 8–10 even rounds. Each slice becomes one cruffin.

Step 3: Shape and Bake

With the rounds in hand, I gently place each into the muffin pan—spiral-side up for that classic swirl look. I brush them with egg wash and bake at around 375°F (190°C) for 20–25 minutes, until the cruffins are golden, puffed, and fragrant.

Step 4: Finish with Powdered Sugar

Once out of the oven and still warm, I sprinkle each cruffin with a light dusting of powdered sugar for that bakery-perfect touch.

Tips

For extra flakiness, chill the dough before slicing—it holds its layers better.

Swap peaches for apples, berries, or apricot preserves depending on the season.

You can prep the cruffins and freeze before baking; just thaw and bake when ready.

Ways to Serve

These Peach Pie Cruffins are perfect with a dollop of vanilla ice cream or a side of whipped cream. For brunch, pair them with coffee, tea, or homemade lemonade to balance the sweet richness.

Frequently Asked Questions

Can I use frozen peaches for Peach Pie Cruffins?

Yes, just thaw and drain them well before layering so the dough doesn’t get soggy.

Do I have to use puff pastry?

Croissant dough is amazing for a richer, flakier texture, but puff pastry is quicker and just as delightful.

Can I make these ahead of time?

Absolutely! Prepare them, refrigerate or freeze, and bake fresh for perfectly warm pastry with flaky layers.

See You in the Kitchen

Give these Irresistible Peach Pie Cruffins a whirl—you’ll love the beautiful swirls and buttery layers balanced with juicy peaches. I’d love to hear how yours turn out or what fruity variations you try next!

Happy Cooking!

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