Description
Peach Pie Cruffins combine the flaky layers of puff pastry with the sweet, spiced taste of fresh peaches rolled into delightful spiral pastries. Baked to golden perfection, these individual cruffins are a perfect blend of pie and muffin, ideal for breakfast, brunch, or dessert.
Ingredients
Scale
Puff Pastry Base
- 1 sheet of puff pastry, thawed
- 1 tablespoon of all-purpose flour (for dusting)
- 2 tablespoons of unsalted butter, melted
- 1 egg, beaten (for egg wash)
Peach Filling
- 2 ripe peaches, peeled, pitted, and finely diced
- 1/4 cup of granulated sugar
- 1/2 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
Topping
- 1/4 cup of brown sugar
- Powdered sugar (optional, for dusting)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin to ensure the cruffins do not stick during baking.
- Roll Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet evenly to make it pliable and ready for filling.
- Prepare Peach Mixture: In a medium bowl, mix the diced peaches, granulated sugar, and ground cinnamon. Add the vanilla extract and combine gently to coat the peaches well.
- Butter the Pastry: Brush the rolled-out puff pastry evenly with melted butter, which helps the sugar and peaches stick and adds richness.
- Add Brown Sugar: Sprinkle the brown sugar evenly over the buttered pastry to add sweetness and caramelization during baking.
- Spread Peach Mixture: Evenly distribute the peach mixture over the pastry, leaving a small border around the edges to prevent overflow when rolling.
- Roll the Pastry: Starting from one long edge, carefully roll the pastry into a tight log to encase the peach filling and create layers.
- Slice the Log: Cut the rolled log into six equal pieces to form individual cruffins.
- Place in Muffin Tin: Arrange each piece upright in the prepared muffin tin with the spiral side facing up for an appealing swirl on top.
- Apply Egg Wash: Brush the tops of the cruffins with the beaten egg to create a shiny, golden finish once baked.
- Bake: Bake in the preheated oven for 25-30 minutes until the cruffins are golden, puffed, and cooked through.
- Cool and Serve: Let the cruffins cool slightly in the tin before removing. Dust with powdered sugar if desired and serve warm or at room temperature.
Notes
- Ensure peaches are diced finely for even distribution and to prevent bulky rolls that might break apart.
- Thaw puff pastry completely before rolling to avoid cracking.
- Be careful not to overfill the pastry to prevent juices from leaking during baking.
- Use a sharp knife to slice the rolled log smoothly without squashing the layers.
- Cooling slightly helps the cruffins set and makes removal from the tin easier.
