Print

Simple Peach Cruffins Recipe

A close-up of a flaky, golden-brown peach cruffin with a bite taken out, showing the filling and topped with white glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make flaky peach cruffins, a hybrid pastry combining croissant layers with a muffin shape, filled with sweet peaches.

Ingredients

Scale
  • 1 package (14.1 ounces) refrigerated pie crusts (or 1 pound homemade croissant dough)
  • 1 cup fresh peaches, diced small
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Prepare the peach filling: In a small saucepan, combine the diced peaches, granulated sugar, and cornstarch. Cook over medium heat, stirring often, until the mixture thickens, about 5 to 7 minutes. Remove from heat, stir in the vanilla extract and lemon juice. Let the filling cool completely.
  2. If using refrigerated pie crusts, unroll them onto a clean surface. If using homemade dough, roll it out to about 1/8 inch thickness. Cut the dough into long strips, about 1.5 inches wide.
  3. Lightly grease a standard 12-cup muffin tin.
  4. Take one strip of dough and gently coil it into the muffin cup, pressing the bottom lightly and allowing the edges to rise up the sides, creating a cup shape. Repeat for all cups.
  5. Spoon about 1 to 1.5 teaspoons of the cooled peach filling into the center of each dough cup. Do not overfill.
  6. Brush the exposed dough edges lightly with the beaten egg wash.
  7. Bake in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 18 to 22 minutes, or until the pastry is golden brown and flaky.
  8. Remove the peach cruffins from the oven and let them cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
  9. Make the glaze: Whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled peach cruffins before serving.

Notes

  • For extra flavor, toss the diced peaches with 1/4 teaspoon of cinnamon before cooking the filling.
  • If you want a peach almond cruffin, sprinkle a few slivered almonds over the filling before baking.
  • This recipe works well with frozen peaches; thaw and drain them well before using.

Nutrition

Find it online: https://cookingbyjade.com/peach-cruffins-recipe-how-to-make/