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Peach Pie Cruffins Twist

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Peach Pie Cruffins Twist are flaky, buttery pastries filled with a sweet peach-cinnamon mixture, rolled into cruffin form for a fun, brunch-ready twist on classic peach pie. These handheld treats are crisp on the outside, soft and fruity on the inside.

Ingredients

1 sheet (about 8 oz) puff pastry or refrigerated croissant dough, thawed

1 cup fresh or canned peach slices, finely chopped

2 tablespoons granulated sugar (plus extra for topping)

½ teaspoon ground cinnamon

¼ teaspoon vanilla extract

1 tablespoon unsalted butter, melted

1 large egg, beaten (for egg wash)

Optional: pinch nutmeg or ginger

Optional garnish: coarse sugar, sliced almonds, powdered sugar, or glaze (¼ cup powdered sugar + 1–2 tsp milk)

Instructions

  1. Preheat oven to 375 °F (190 °C) and line a baking sheet with parchment paper.
  2. In a small bowl, mix chopped peaches with sugar, cinnamon, vanilla extract, and melted butter. Let sit for a few minutes.
  3. On a lightly floured surface, roll out dough to a 10 × 12-inch rectangle. Spread peach filling evenly over the surface, leaving a ½-inch border.
  4. Roll dough tightly into a log from the long side. Slice into 8–10 equal pieces.
  5. Place slices cut-side up into greased cruffin/muffin tins or spaced on the baking sheet.
  6. Brush tops with egg wash and sprinkle with coarse sugar and optional sliced almonds.
  7. Bake for 20–25 minutes until golden brown and puffed. Rotate halfway for even baking.
  8. Cool for 5 minutes, then transfer to a wire rack. Optionally dust with powdered sugar or drizzle glaze before serving.

Notes

Thoroughly drain canned or frozen peaches to prevent sogginess.

Try adding a sweetened cream cheese layer before rolling for richness.

Mini cruffins: Slice thinner and bake in mini muffin pans for 15–18 minutes.

Use cardamom or ginger for a spiced twist.

Can be assembled the night before and baked fresh in the morning.

Nutrition

Find it online: https://yumntasty.com/peach-pie-cruffins-twist/