Peach Pie Cruffins Recipe Easy Summer Baking Treat

The moment you bite into one of these irresistible peach pie cruffins, you’ll understand why they’ve become my go-to summer baking treat. Flaky, buttery layers hug a sweet peach pie filling that’s bursting with flavor—it’s like summer wrapped up in pastry perfection. If you’ve never tried cruffins before, they’re the delightful love child of croissants and muffins, and trust me, they’re every bit as magical as they sound!

This recipe was born on a lazy afternoon when I wanted something special but didn’t want to spend hours in the kitchen. With store-bought puff pastry as the base and a quick homemade peach filling, these cruffins come together easily and deliver big on taste. Whether you’re hosting brunch, looking for a show-stopping dessert, or just indulging in some self-care baking, these peach pie cruffins are guaranteed to impress.

Why You’ll Love This Recipe

• Quick & Easy: Using pre-made puff pastry makes this recipe a breeze—perfect for busy summer days.
• Seasonally Delicious: Fresh peaches take center stage, making this recipe a celebration of summer flavors.
• Perfect for Any Occasion: Whether it’s brunch, a picnic, or an afternoon treat, these cruffins fit the bill.
• No Fancy Equipment Needed: You don’t need a pastry chef’s toolkit to whip these up.
• Visually Stunning: These cruffins look like they belong in a bakery window—ideal for impressing friends or snapping a Pinterest-worthy photo.

What sets this recipe apart is the combination of textures and flavors. The puff pastry is light and flaky, while the peach filling is luscious and perfectly sweet. Plus, the cruffin shape makes them easy to grab and enjoy, no forks required. You’ll love how versatile they are—serve them warm with a scoop of vanilla ice cream, or enjoy them at room temperature with a cup of tea.

What Ingredients You Will Need

This recipe uses simple, accessible ingredients to create a dessert that feels gourmet. Here’s what you’ll need:

• Puff pastry: Store-bought puff pastry sheets are a lifesaver. Look for high-quality brands for the best flavor and texture.
• Fresh peaches: Opt for ripe, juicy peaches for maximum sweetness and flavor.
• Granulated sugar: Adds sweetness to the peach filling—a little goes a long way!
• Lemon juice: Brightens up the peach filling and balances the sweetness.
• Cinnamon: Just a pinch enhances the peach flavor and adds warmth.
• Butter: Melted butter helps the pastry achieve its golden, flaky finish.
• Egg for egg wash: Gives the cruffins a beautiful, glossy finish.

If you’re out of fresh peaches, you can use canned peaches (drained) or frozen peaches (thawed). Feel free to adjust the sugar based on the sweetness of your fruit!

Equipment Needed

Here’s what you’ll need to make these peach pie cruffins:

• Muffin tin: Essential for shaping the cruffins.
• Rolling pin: To roll out the puff pastry evenly.
• Small saucepan: For preparing the peach filling.
• Pastry brush: For applying the egg wash.
• Sharp knife: To cut the puff pastry into strips.

Don’t have a muffin tin? You can shape the cruffins freehand on a baking sheet, but the muffin tin helps them hold their beautiful spiral shape.

Preparation Method

1. Prep the peaches: Peel, pit, and dice the peaches into small pieces.
2. Make the peach filling: In a small saucepan, combine the diced peaches, sugar, lemon juice, and cinnamon. Cook over medium heat for 5-7 minutes, stirring occasionally, until the peaches soften and the mixture thickens. Let cool completely.
3. Prepare the puff pastry: Roll out each sheet of puff pastry on a lightly floured surface. Cut the pastry into strips, about 2 inches wide.
4. Fill and roll: Spread a thin layer of the cooled peach filling onto each strip of pastry. Roll each strip into a spiral, starting from one end, and place it into a muffin tin cavity.
5. Brush with egg wash: Beat the egg with a splash of water and brush it over the tops of the cruffins.
6. Bake: Preheat your oven to 375°F (190°C). Bake the cruffins for 20-25 minutes, or until golden brown and puffed.
7. Cool and serve: Allow the cruffins to cool in the muffin tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Pro tip: If your peach filling seems too runny, you can add a teaspoon of cornstarch to thicken it while cooking.

Cooking Tips & Techniques

• Use cold puff pastry: Keep the puff pastry chilled until you’re ready to use it to prevent it from becoming sticky and hard to handle.
• Don’t overfill: A thin layer of peach filling works best—too much filling may seep out during baking.
• Egg wash perfection: Be sure to brush the pastry edges thoroughly for even browning.
• Choose ripe peaches: The sweeter your peaches, the better your filling will taste.
• Watch closely: Puff pastry can brown quickly, so keep an eye on the cruffins during the last few minutes of baking.

Variations & Adaptations

• Berry burst cruffins: Swap the peaches for mixed berries like blueberries, raspberries, or strawberries.
• Cinnamon apple cruffins: Use diced apples with cinnamon and a touch of nutmeg for a fall-inspired twist.
• Gluten-free version: Use gluten-free puff pastry and adjust cooking times as needed.
• Vegan option: Use vegan puff pastry and replace the egg wash with almond milk or aquafaba.

Once, I tried adding a dollop of cream cheese to the peach filling for a tangy twist—it was a hit!

Serving & Storage Suggestions

These peach pie cruffins are best served warm with a light dusting of powdered sugar, though they’re equally delicious at room temperature. Pair them with a scoop of vanilla ice cream or a drizzle of caramel sauce for dessert, or enjoy them plain with a cup of coffee or iced tea.

To store, place the cruffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze them in a sealed container for up to a month. Reheat frozen cruffins in a 350°F (175°C) oven for 10 minutes to bring back their flaky texture.

Nutritional Information & Benefits

Each peach pie cruffin contains approximately:

• Calories: 240
• Fat: 12g
• Carbohydrates: 30g
• Protein: 3g

Peaches are rich in vitamins A and C, offering benefits for skin health and immunity. Puff pastry provides a satisfying energy boost, making these cruffins a great treat for an active day.

Conclusion

If you’re looking for a summer baking recipe that’s as easy as it is impressive, these peach pie cruffins are your answer. With their buttery layers and vibrant peach filling, they’re the perfect treat to share—or keep all to yourself!

I love how this recipe brings together the best of two worlds: the elegance of croissants and the comfort of muffins. Whether you’re customizing the filling or experimenting with shapes, there’s room to make these uniquely yours.

Give this recipe a try, and let me know how it turns out in the comments. Don’t forget to share your cruffin creations on social media—I can’t wait to see your photos!

FAQs

Can I use canned peaches instead of fresh?

Yes, canned peaches work well! Just be sure to drain them thoroughly before using.

Can I make these cruffins ahead of time?

Absolutely! You can prepare the peach filling in advance and assemble the cruffins when ready to bake.

Do I have to use a muffin tin?

No, but a muffin tin helps the cruffins keep their spiral shape. You can bake them freeform on a baking sheet if needed.

How do I prevent soggy pastry?

Make sure your peach filling is thickened and cooled completely before spreading it on the pastry.

Can I freeze unbaked cruffins?

Yes! Assemble the cruffins, then freeze them in the muffin tin. Bake directly from frozen, adding a few extra minutes to the baking time.

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