Peach Pie Cruffin
A delightful hybrid of a croissant and muffin filled with sweet peach pie filling, featuring flaky layers and a golden, buttery finish.
Equipment
- Muffin tin
- Rolling Pin
- Mixing Bowl
Ingredients
Cruffin Dough
- 1 sheet puff pastry thawed
- 2 tbsp unsalted butter melted
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Filling
- 1 cup peach pie filling
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Roll out the puff pastry into a thin rectangle on a lightly floured surface.
- Brush the pastry with melted butter and sprinkle evenly with sugar and cinnamon.
- Spread a thin layer of peach pie filling over the pastry.
- Roll the pastry tightly into a log, then slice lengthwise to expose layers.
- Twist each strip and coil into a muffin shape, placing into the muffin tin.
- Bake for 20–25 minutes until golden brown and puffed.
- Allow to cool slightly before removing from the pan and serving.
Notes
Dust with powdered sugar or drizzle with glaze for extra sweetness. Best enjoyed warm for maximum flakiness.