Peach Pie Cruffins
A delightful blend of flaky croissant and warm peach pie, these Peach Pie Cruffins are perfect for brunch or dessert, offering a portable twist on summer flavors.
Ingredients
Dough and Filling
- 1 batch croissant dough (store-bought or homemade) — cut into 12 triangles
- 2 cups fresh peaches, diced (about 2–3 medium peaches)
- 1/2 cup granulated sugar You can swap with brown sugar for a deeper flavor.
- 1 tablespoon cornstarch Substitute with arrowroot or tapioca starch if needed.
- 1 teaspoon ground cinnamon Add a pinch of nutmeg or vanilla extract for more flavor.
- 1/4 teaspoon fine salt
- 1 large egg (for egg wash)
- to taste butter (for greasing the muffin tin) Use as needed.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Butter a standard 12-cup muffin tin thoroughly.
- In a medium bowl, combine the diced peaches, granulated sugar, cornstarch, ground cinnamon, and salt. Toss gently to coat and let sit for 5–10 minutes.
- Lightly flour your work surface and unroll the croissant dough. Cut it into 12 triangles.
- Place about 1 tablespoon of the peach mixture on the wide end of each triangle and roll tightly from the wide end toward the point.
- Tuck the point under slightly and set seam-side down in the greased muffin cup.
- Whisk the egg in a small bowl and brush the tops of each cruffin evenly.
Baking
- Bake for 20–25 minutes, until the cruffins are deep golden brown.
- Let the cruffins cool in the tin for 5 minutes, then transfer to a wire rack to cool further.
Notes
Serve warm with ice cream, Greek yogurt, or dust with powdered sugar. Store in an airtight container for up to 24 hours. Reheat in the oven to refresh.