Peach Pie Cruffins: A Delightful Pastry Hybrid

Okay, gather ’round, sweet friends! Let’s talk about something that’s been bringing a little sunshine into my kitchen lately: peach pie cruffins. Oh my goodness, where do I even begin? Picture this: flaky, buttery layers of pastry, swirled into the shape of a muffin, and bursting with sweet, juicy, cinnamon-spiced peaches. It’s basically a hybrid of the best things in life – the comfort of a peach pie with the fun, individual serving size of a muffin.

The first time I made these peach pie cruffins, it was a complete accident. I had leftover puff pastry dough from a previous attempt at croissants (which, let’s be honest, was a bit of a disaster!), and a craving for peach pie that wouldn’t quit. I thought, “Why not combine the two?” And that’s how these little delights came to be. My family went absolutely bonkers for them! They devoured every last crumb, and I knew I was onto something special.

I remember one particularly hot summer day, the butter in my dough was melting faster than I could roll it, and I ended up with a sticky, greasy mess. But don’t let that scare you! With a few simple tricks and a little patience, you can totally nail this recipe. These peach pie cruffins are perfect for a weekend brunch, a special treat for the kids, or even a fancy dessert for guests. They’re also surprisingly easy to adapt to different dietary needs.

I’ve made them with gluten-free pastry dough and used honey instead of sugar, and they still turned out amazing. These peach pie cruffins have become such a staple in my house. They are really the perfect peach pastries. Trust me, once you try this peach pie cruffins, you’ll be hooked!

INGREDIENTS

Okay, let’s talk ingredients! Here’s what you’ll need to whip up a batch of these delicious peach pie cruffins:

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• 1 sheet (14.1 oz) frozen puff pastry, thawed: I always use Pepperidge Farm, but feel free to use your favorite brand. Just make sure it’s all-butter puff pastry for the best flavor and flakiness.
• 4 medium peaches, peeled and diced: Fresh peaches are always best when they’re in season, but you can also use frozen peaches if you’re in a pinch. Just make sure to thaw them completely and drain off any excess liquid.
• 1/4 cup granulated sugar: I sometimes use brown sugar for a caramel-y flavor!
• 2 tablespoons all-purpose flour: This will help thicken the peach filling.
• 1 teaspoon ground cinnamon: Because what’s peach pie without cinnamon?
• 1/4 teaspoon ground nutmeg: Just a hint to add a little warmth.
• 2 tablespoons butter, melted: For brushing the pastry dough.
• 1/4 cup apricot preserves, warmed and strained (optional): This will give your cruffins a beautiful, glossy finish.
• Powdered sugar, for dusting (optional): For that extra touch of sweetness and elegance.

When it comes to the peaches, I always opt for the ones that are slightly firm to the touch, but have a nice, sweet smell. The ones from the farmer’s market are always my go-to for making peach pie cruffins. When making peach pie cruffins, you can find good quality puff pastry in most grocery stores in the frozen section near the desserts. My mom always said, “The secret to a good pie is good butter,” and I think that applies to these cruffins too.

Don’t skimp on the butter! For a peach pie cruffins trick I learned from my mom, always chill your butter before starting. It makes the dough so much easier to work with. For busy families making peach pie cruffins, I often prep the peach filling the night before and store it in the fridge. It saves so much time in the morning! If you have leftover peaches, you can store them in the fridge for a few days or freeze them for later use. Just make sure to slice them first and toss them with a little lemon juice to prevent browning.

HOW TO MAKE – STEP-BY-STEP

Alright, let’s get baking! Here’s how to make these irresistible peach pie cruffins, step-by-step. I’m going to walk you through it just like we’re in the kitchen together.

1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. Don’t skip this step!
2. In a medium bowl, combine the diced peaches, granulated sugar, flour, cinnamon, and nutmeg. Gently toss everything together until the peaches are evenly coated. Set aside.
3. On a lightly floured surface, unfold the thawed puff pastry sheet. Brush the entire surface with the melted butter.
4. Spread the peach mixture evenly over the buttered puff pastry. Make sure to leave a little space around the edges.
5. Starting from one long edge, tightly roll up the puff pastry sheet into a log. This is where the magic happens!
6. Using a sharp knife, cut the log into 12 equal slices. Each slice will be a cruffin.
7. Place each slice, cut-side up, into the prepared muffin tin. Gently separate the layers a bit to create a “rose” shape.
8. Bake for 25-30 minutes, or until the cruffins are golden brown and the peach filling is bubbly. Keep an eye on them, as oven temperatures can vary.
9. Let the cruffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
10. If desired, brush the cooled cruffins with warmed apricot preserves and dust with powdered sugar. This is totally optional, but it adds a nice touch.

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Don’t worry if your peach pie cruffins aren’t perfect the first time! It takes a little practice to get the hang of working with puff pastry. One thing I learned the hard way with peach pie cruffins is to make sure your puff pastry is cold. If it gets too warm, the butter will melt and the dough will be difficult to work with. In my kitchen, these peach pie cruffins usually take about 25 minutes to bake, but it depends on my oven. I always start checking them around 20 minutes just to be sure.

The most important thing is to keep an eye on them and take them out when they’re golden brown. While the peach pie cruffins are cooking, I usually tidy up the kitchen or start prepping for dinner. It’s a great way to multitask! Your peach pie cruffins should smell like warm peaches, cinnamon, and buttery pastry. It’s the most heavenly aroma! My family-tested peach pie cruffins shortcut is to use pre-made peach pie filling instead of making it from scratch. It saves a ton of time, and it’s just as delicious.

SERVING

Now for the best part: serving these delightful peach pie cruffins! My family enjoys this peach pie cruffins warm, right out of the oven, with a scoop of vanilla ice cream. The contrast of the warm, flaky pastry and the cold, creamy ice cream is just divine. My go-to side dishes that pair with peach pie cruffins are a simple green salad with a light vinaigrette or a dollop of whipped cream.

The salad adds a bit of freshness, while the whipped cream adds another layer of indulgence. This peach pie cruffins is perfect for a weekend brunch, a special occasion, or just a cozy afternoon treat. I love making them for birthdays or holidays, and they always disappear in a flash.

For peach pie cruffins presentation tips, I like to arrange them on a pretty platter and dust them generously with powdered sugar. You can also drizzle them with a little caramel sauce or chocolate sauce for an extra touch of elegance. If you have extra peach pie cruffins, you can store them in an airtight container at room temperature for a few days.

They’re also delicious cold, straight from the fridge! For seasonal peach pie cruffins variations, I like to add a handful of fresh blueberries or raspberries to the peach filling in the summer. In the fall, I add a pinch of ground ginger and a sprinkle of chopped pecans. My friends always ask for this peach pie cruffins recipe whenever I make them. It’s become one of my signature dishes!

FAQs

I know you probably have some questions about making these peach pie cruffins, so I’ve compiled a list of the most frequently asked ones. Let’s dive in!

1. Can I use canned peaches instead of fresh peaches?

Absolutely! If you’re using canned peaches, make sure to drain them really well before adding them to the filling. I recommend using peach slices packed in juice, not syrup, to avoid making the filling too sweet. You know what I do when my peach pie cruffins filling seems too wet? I add a little extra flour to help thicken it up.

2. Can I make these cruffins ahead of time?

Yes, you can! You can assemble the cruffins and store them in the fridge overnight. Just make sure to cover them tightly with plastic wrap to prevent them from drying out. Then, bake them as directed in the recipe.

3. What if my puff pastry is sticky and difficult to work with?

This usually happens when the puff pastry gets too warm. If your puff pastry is sticky, pop it back into the fridge for a few minutes to chill it. You can also lightly flour your work surface to prevent the dough from sticking.

4. Can I use a different kind of fruit filling?

Of course! You can use any kind of fruit filling you like. Apple, blueberry, and cherry fillings would all be delicious. My family preferences lean towards blueberry for a fruit cruffins variation.

5. How do I prevent the bottoms of the cruffins from burning?

To prevent the bottoms of the cruffins from burning, make sure to grease your muffin tin really well. You can also place a baking sheet on the rack below the muffin tin to help deflect some of the heat.

6. Can I freeze these cruffins?

Yes, you can freeze these cruffins. Let them cool completely before wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. They will keep in the freezer for up to 2 months. To reheat, thaw them overnight in the fridge and then warm them in the oven at 350°F (175°C) for a few minutes.

7. What if I don’t have apricot preserves?

If you don’t have apricot preserves, you can skip the glaze altogether or use another type of fruit preserve, such as peach or apple. You can also make a simple glaze by whisking together powdered sugar and a little bit of milk or lemon juice. Feedback about my peach pie cruffins from blog readers often includes questions about substitutions, so I always try to offer alternatives.

My Final Thoughts

These peach pie cruffins hold such a special place in my heart because they represent so many happy memories: family gatherings, cozy afternoons, and the joy of creating something delicious in the kitchen. This simple cruffins recipe is so worth trying!

Here are my peach pie cruffins Pro Tips:

• Keep your ingredients cold: This is especially important when working with puff pastry. Cold ingredients will help prevent the dough from becoming sticky and difficult to work with.
• Don’t overfill the cruffins: If you add too much filling, it will spill out during baking and make the cruffins soggy.
• Be patient: Puff pastry takes time and patience. Don’t rush the process, and don’t be afraid to experiment!

Some peach pie cruffins variations that I’ve tried with my family are adding a streusel topping, drizzling them with caramel sauce, and serving them with a scoop of vanilla ice cream. My daughter loves the streusel topping, while my son prefers the caramel sauce. I’ve even used this method to create apple pie cruffins!

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I encourage you to make this peach pie cruffins recipe your own. Don’t be afraid to experiment with different ingredients and flavors to create something that’s truly unique.

I hope you have as much fun making these peach pie cruffins as I do. They’re a little bit of sunshine in every bite, and I know you’ll love them as much as my family does. Get ready to impress your friends and family with these amazing peach pie cruffins! They are the perfect peach pastries and this simple cruffins recipe will become a family favorite! And if you love peaches, check out my other peach recipe at Southern Peach Bread Recipe.

Peach Pie Cruffins: A Delightful Pastry Hybrid

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These Peach Pie Cruffins are a delightful twist on classic peach pie, combining flaky pastry with a sweet and juicy peach filling. Perfect for breakfast, brunch, or dessert!

• Author: Zoubida
• Prep Time: 30
• Cook Time: 25
• Total Time: 55
• Yield: 12
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 2 sheets of puff pastry, thawed
• 4 ripe peaches, peeled and diced
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter, melted
• Powdered sugar, for dusting

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. In a bowl, combine diced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Mix well.
3. Unfold one sheet of puff pastry. Brush with melted butter.
4. Sprinkle half of the peach mixture evenly over the pastry.
5. Roll the pastry tightly into a log. Repeat with the second sheet of puff pastry and remaining peach mixture.
6. Slice each log into 1-inch thick rounds.
7. Place each round into a greased muffin cup.
8. Bake for 20-25 minutes, or until golden brown.
9. Let cool slightly before removing from the muffin tin.
10. Dust with powdered sugar before serving.

Notes

For extra flavor, add a splash of almond extract to the peach filling. Serve warm with a scoop of vanilla ice cream.