Irresistible Peach Pie Cruffins
A delightful fusion of flaky pastry and sweet peach filling, perfect for brunch or any gathering.
Ingredients
Pastry and Filling
- 1 package puff pastry (thawed)
- 2 cups fresh peaches (peeled and diced)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 large egg (for egg wash)
- to taste Powdered sugar (for dusting)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the diced peaches, granulated sugar, vanilla extract, ground cinnamon, and cornstarch. Stir until the peaches are well coated and let the mixture sit for about 10 minutes.
- On a lightly floured surface, unfold the thawed puff pastry sheets. Roll each sheet into a rectangle approximately 12x16 inches.
- Cut the puff pastry into 12 squares. Place a tablespoon of the peach mixture in the center of each square.
- Fold the corners of each pastry square into the center to create a pouch, then turn the assembly upside down and place it into the muffin tin, ensuring it stands upright.
Baking
- Beat the egg in a small bowl and brush the top of each cruffin with the egg wash for a golden finish.
- Place the muffin tin in the oven and bake for 18-20 minutes, or until the cruffins are puffed and golden brown.
- Once baked, allow the cruffins to cool slightly before dusting with powdered sugar and serving.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to a month. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes.