Ingredients
Scale
- 1 sheet (14.1 oz) refrigerated puff pastry, thawed
- 3 medium ripe peaches, peeled and diced
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 cup packed brown sugar
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- Step 2: In a medium bowl, combine diced peaches, granulated sugar, flour, and cinnamon.
- Step 3: Unfold the puff pastry sheet on a lightly floured surface. Brush with melted butter and sprinkle evenly with brown sugar.
- Step 4: Spread the peach mixture evenly over the buttered and sugared pastry. Roll the pastry sheet tightly into a log.
- Step 5: Using a sharp knife, cut the log into 12 equal slices. Place each slice, cut-side up, into the prepared muffin tin.
- Step 6: Bake for 20-25 minutes, or until golden brown and the filling is bubbly. Let cool slightly in the muffin tin before transferring to a wire rack to cool completely.
Notes
- Store cooled cruffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
- Reheat cruffins in a 350°F (175°C) oven for 5-7 minutes to restore their flaky texture.
- Dust warm peach pie cruffins with powdered sugar or serve alongside a scoop of vanilla ice cream for an extra-special treat.
- For easier slicing, chill the rolled pastry log in the freezer for 10-15 minutes before cutting into individual cruffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American