Peach Pie Cruffins Are 4 Irresistible Flaky Juicy Delights.

Peach Pie Cruffins are my answer to busy mornings.
Flaky, golden pastries swirl with peach filling and a kiss of cinnamon.
I’m a chef who loves simple, fast treats for professionals.

Table of Contents

Table of Contents

What Make This Recipe It Special

Peach Pie Cruffins are my answer to busy mornings, and I know you juggle meetings.
I love how they taste bakery-bright and come together fast.
They’re handheld, with a peach swirl and cinnamon, and I can make them ahead.

Peach Pie Cruffins: texture and layers

The pastry stays flaky, a delicate blanket that puffs to a golden crust.
Inside, the filling is juicy peach with cinnamon, a warm, bright swirl.
Held in your hand, it’s the perfect balance of sweetness and texture.

How this Peach Pie Cruffins fits into a busy morning

These little pastries are made for make-ahead mornings.
Bake once, then refrigerate or freeze; reheat for Peach Pie Cruffins warmth.
Grab a Peach Pie Cruffin with coffee before the rush; still feel pampered.

Why You’ll Love This Recipe

As a busy home cook, I crave treats that feel indulgent yet doable. Peach Pie Cruffins deliver bakery flair in under 40 minutes, with easy assembly and no fuss. They travel from morning bite to afternoon snack, and the peachy warmth lingers—perfect for picky eaters or last-minute guests. The combination of flaky pastry, cinnamon-scented fruit, and a touch of jam sweetness makes Peach Pie Cruffins a dependable crowd-pleaser.

Ingredients

Here are the exact ingredients for Peach Pie Cruffins. Exact quantities are at the bottom of the article and available for printing. I included a few substitutions so you can tailor this to your pantry.

• 1 sheet puff pastry, thawed — flaky, golden layers; all-butter is best for depth (use a gluten-free puff if needed).
• 1/2 cup peach preserves or thick peach jam — provides peach flavor and moisture while helping fill the spirals.
• 1/2 cup finely diced fresh or canned peaches (drained if using canned) — adds real peach texture; pat dry if using canned to avoid sogginess.
• 1 tsp cinnamon — warm spice that echoes peach pie; adjust to taste.
• 1 tbsp granulated sugar (optional, for topping) — adds a gentle sparkle and crunch on top.
• 1 tbsp melted butter (for brushing) — helps browning and a glossy finish; dairy-free substitute is olive oil.

How to Make Peach Pie Cruffins

I love showing you the easy path to Peach Pie Cruffins. They feel bakery-fresh, yet you can pull them off in a pinch. Here’s my step-by-step method, with tips to keep the pastry light and the filling just right.

Step 1: Preheat and prep the puff pastry for Peach Pie Cruffins

Preheat the oven to 375°F (190°C). Lightly grease a muffin tin or line with liners.

Keep puff pastry cold and work quickly so it puffs nicely.

Step 2: Roll and layer

Roll the pastry into a 10-by-12-inch rectangle on a lightly floured surface.

Spread peach preserves evenly, then sprinkle diced peaches and cinnamon. Pat canned peaches dry to avoid sogginess.

Step 3: Cut into strips and form spirals

Cut the sheet into four long strips.

Roll each strip into a tight spiral and stand upright in the muffin tin.

Step 4: Finish and ready for baking in Peach Pie Cruffins

Brush the tops with melted butter. Sprinkle with sugar if desired for a sparkly crown.

Step 5: Bake and rest

Bake for 20–25 minutes, until puffed and golden.

Let cool slightly before serving. Enjoy warm or at room temperature.

Tips for Success

• Keep puff pastry cold but pliable; I work quickly to maintain lift and prevent sticking.
• I pat peaches dry if using canned or thawed frozen fruit to avoid soggy centers.
• For extra peach aroma, brush tops with a touch of peach jam while pastries are warm.
• If you want crisper tops, bake a couple of minutes longer and let them rest a few minutes; check that they are puffed, deeply golden, and flaky.

Equipment Needed

• Muffin tin (standard or mini) for classic cruffins. If no tin, silicone cups work.
• Rolling pin or clean bottle to roll pastry thin.
• Parchment paper or silicone liners for easy release.
• Pastry brush; a spoon can sub if needed.
• Sharp knife or kitchen shears; a pizza cutter also works.

Variations

• Use almond paste or crushed pistachios for a nutty twist in Peach Pie Cruffins.
• Swap mango or berry preserves for a bright, fruit-forward version.
• Choose gluten-free puff pastry or a crust substitute to suit dietary needs.
• Omit dairy by brushing with olive oil for a lighter finish.

Serving Suggestions

• Serve with vanilla yogurt or a dollop of whipped cream for creamy contrast and extra peachy sweetness.
• Pair with a lightly brewed coffee or a rosy sparkling beverage to dress the morning in celebration.
• Dust with a pinch of cinnamon for a warm brunch plate, or drizzle with peach jam for extra gloss.

Peach Pie Cruffins for Busy Mornings: Make-Ahead Prep

I love a smart, make-ahead win. Peach Pie Cruffins let me enjoy bakery-bright flavor without the morning scramble. I’ll bake a batch on Sunday and stash them for grab-and-go breakfasts or a quick brunch plate that still feels special.

• Make-ahead assembly (unbaked): Roll, fill with peach preserves and diced peaches, swirl with cinnamon, then cut into spirals and stand in a muffin tin. Wrap each cruffin and freeze. Bake from frozen at 375°F for about 28–32 minutes until puffed and golden.
• Make-ahead baked and frozen: Bake as directed, cool completely, then wrap tightly and freeze. Reheat from frozen at 350°F for 8–12 minutes until warm and crisp.
• Refrigerator prep: Assemble up to the point of spirals in tins, then refrigerate for up to 24 hours. Bake straight from the fridge when you’re ready.
• Storage and shelf life: For best texture, enjoy within 2–3 days if refrigerated; freeze for up to 2 months.
• Reheating tips: Use the oven for crisp edges rather than a microwave. A light brush of peach jam or melted butter helps revive shine and aroma.

With a little planning, Peach Pie Cruffins become a reliable weekday treat that tastes like a weekend treat.

FAQs

What are cruffins filled with

In this Peach Pie Cruffins recipe, they are filled with peach preserves and diced peaches, with cinnamon for warmth. Any thick, fruity filling works if it stays distinct between the pastry layers and doesn’t run.

Are cruffins baked or fried

They’re baked. Puff pastry makes a golden, flaky crust without frying, which keeps cleanup easy and flavors bright.

How do you prevent soggy peach pie crust

Use thick preserves, pat firm fruit dry, keep the filling light, and brush tops with butter. Preheat the oven well to help the pastry lift fast.

What are some popular cruffin fillings

Popular cruffin fillings include Nutella or chocolate-hazelnut, lemon curd, berry component, apple-cinnamon, almond-frangipane, and any fruit preserves that pair well with pastry. Peach Pie Cruffins are a tasty way to start.

Final Thoughts

These Peach Pie Cruffins bring a bakery-fresh feel to daily breakfasts and brunches, with the comfort of peach pie in a handheld pastry. I love how they combine flaky puff pastry with a bright peach swirl and cinnamon warmth, all in a single bite-sized treat. They fit my busiest mornings, yet they feel like a weekend indulgence. Make-ahead options mean less rushing and more smiles at the table. Each bite tastes like a tiny celebration, proving that smart planning can feel comforting, not complicated. If you crave crowd-pleasing, comforting pastries, these might become your go-to morning morale booster. I’m glad I can share this little joy with you.

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