Peach Pie Cruffins

Peach pie cruffins came to life in my kitchen one summer afternoon when I had extra puff pastry and a bowl of ripe peaches begging to be used. I wanted something flaky and sweet but also portable and pretty. I started rolling and twisting and what came out of the oven looked like a bakery treat—golden spirals of pastry filled with bubbling peach goodness. From the first bite I knew this one would be on repeat.

They’ve since become a favorite for brunches and weekend baking sessions. I love how the cruffin format gives you the flakiness of a croissant with the charm of a muffin and when filled with peach pie filling and a dusting of powdered sugar they taste like the perfect bite of summer wrapped in pastry. They’re simple to make but feel so special every time.

Ingredients

Here’s what I use to create these flaky fruity cruffins!

• Puff pastry – The flaky buttery base that puffs into golden layers
• Fresh peaches – The sweet juicy star of the filling
• Brown sugar – Adds a caramel-like depth to the peach mixture
• Cinnamon – Warm spice that brings out the flavor of the peaches
• Cornstarch – Thickens the peach filling so it stays nestled in the pastry
• Lemon juice – Brightens the flavor and balances the sweetness
• Butter – Adds richness to the filling as it simmers
• Powdered sugar – For dusting on top and giving a bakery-style finish

Tools You’ll Need

• Saucepan – To cook down the peach pie filling until thick and jammy
• Rolling pin – To flatten and shape the puff pastry evenly
• Muffin tin – The perfect mold for baking the cruffins into their signature shape
• Sharp knife or pizza cutter – To slice and roll the pastry neatly
• Pastry brush – Helpful for greasing the tin or brushing butter
• Cooling rack – For letting the cruffins rest after baking without getting soggy

Instructions

Step 1:

I start by peeling and dicing the peaches then cooking them in a saucepan with brown sugar lemon juice cinnamon and cornstarch. I simmer everything until the mixture thickens and becomes glossy then I let it cool.

Step 2:

While the filling cools I roll out the puff pastry into a rectangle and cut it into even strips using a pizza cutter.

Step 3:

I spoon a small amount of the cooled peach mixture along each strip then gently roll them into spirals.

Step 4:

Next I place each rolled cruffin into a well-greased muffin tin nestling them in snugly so they rise upward.

Step 5:

I bake them in a preheated oven at 375°F for about 25–30 minutes or until the tops are puffed golden and caramelized at the edges.

Step 6:

Once out of the oven I let them cool for 10 minutes in the tin before transferring to a rack.

Step 7:

Finally I dust them with powdered sugar for that irresistible bakery finish.

Tips

I always use cold puff pastry so the layers puff up better in the oven. If your peaches are very ripe you might need a little less sugar in the filling. These are also amazing with a bit of vanilla or almond extract stirred into the peaches. You can prep the filling a day ahead to save time on baking day.

Ways to Serve

I love serving these cruffins with a cup of coffee or iced tea on a sunny morning. For a brunch spread pair them with yogurt and granola or a savory egg bake. They’re also perfect on their own as a sweet snack or dessert and you can even warm them slightly and add a scoop of vanilla ice cream!

Frequently Asked Questions

Can I use canned peaches for peach pie cruffins?

Yes just drain them well and reduce the sugar since canned peaches are often already sweetened.

Can I make peach pie cruffins ahead of time?

Definitely! Bake them fully then store in an airtight container. Reheat in the oven for a few minutes to crisp them up.

Do cruffins freeze well?

Yes! Freeze once cooled and reheat in the oven from frozen at 350°F for 10–15 minutes.

Can I use store-bought peach jam instead?

Absolutely! It’s a great shortcut—just spread a thin layer on the pastry before rolling.

See You in the Kitchen

I hope you fall in love with these peach pie cruffins like I have! They’re sweet flaky and bursting with summery flavor in every bite. If you try them out be sure to share your twists—I’d love to hear if you add berries or swap in another filling.

Happy Cooking!

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