Name: Peach Pie Cruffins Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: American, French-inspired
Ingredients: 2 sheets puff pastry, thawed but chilled; 3 fresh peaches (or 2 cups canned, drained), diced; 1/3 cup granulated sugar (or light brown sugar); 1 tablespoon lemon juice; 1 tablespoon cornstarch; 2 tablespoons unsalted butter, melted (plus extra for greasing tin); 1/2 teaspoon cinnamon (optional); Powdered sugar for dusting

Jump to Recipe

Bakery-style peach pie cruffins with peach filling and powdered sugar

There are some recipes that feel like they belong to long summer days and golden sunsets, and this peach pie cruffins recipe is exactly that for me. Imagine the buttery layers of a croissant spiraled into the handheld charm of a muffin, then filled with sweet peach pie filling that tastes like sunshine. Every bite is flaky, fruity, and just the right balance of cozy and refreshing. It is a bakery-style treat that you can make at home, and the results are so beautiful they look like you picked them up from a fancy café.

I still remember the first time I tried cruffins. They were filled with lemon curd, and I couldn’t get over how impressive they looked with their towering, swirled tops. Later, when peach season rolled around, I knew I had to make my own version. That is how these peach pie cruffins came to life, and now they are a family favorite. They are indulgent without being too heavy, which makes them perfect for brunch, afternoon tea, or even a little weekend baking project.

Why You’ll Love This Recipe

These peach pie cruffins are the kind of pastry that makes everyone stop and stare when you set them down on the table. The layers of golden pastry peel away delicately, and the inside surprises you with gooey peach filling. They are a joy to eat with coffee, tea, or even a glass of chilled lemonade.

One of the reasons I love this recipe is that it feels fancy but is actually approachable. With a little patience and the right dough, you can create a bakery-worthy treat right at home. Plus, peaches bring their own natural sweetness and juiciness, so the filling is bright and flavorful without needing much extra sugar.

These cruffins are also versatile. You can enjoy them warm for the ultimate comfort factor or let them cool for a portable snack that still tastes indulgent. The flaky layers make them impressive for gatherings, while the peach filling keeps them light and summery. If you have kids, they will love peeling apart the layers, and if you are baking for adults, no one will ever guess how simple they actually are to make.

As a bonus, this recipe can easily be adapted for different dietary needs. If you need them dairy-free, you can use plant-based butter. Gluten-free puff pastry works here too if you have access to a good one. The flavors and textures remain delightful no matter which variation you go for.

Peach Pie Cruffins Recipe

Yield: 12 cruffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Flaky, buttery, and filled with sweet peach pie filling, these Peach Pie Cruffins are a bakery-style treat you can make right at home. Perfect for brunch, summer gatherings, or a cozy dessert.

Ingredients

2 sheets puff pastry, thawed but chilled
3 fresh peaches (or 2 cups canned, drained), diced
1/3 cup granulated sugar (or light brown sugar)
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons unsalted butter, melted (plus extra for greasing tin)
1/2 teaspoon cinnamon (optional)
Powdered sugar for dusting

Instructions

Preheat oven to 375°F (190°C). Grease a muffin tin generously with butter.
In a saucepan, combine peaches, sugar, lemon juice, cornstarch, and cinnamon. Cook over medium heat until thickened and glossy, about 5 minutes. Remove from heat and let cool completely.
Roll out puff pastry sheets on a lightly floured surface. Brush lightly with melted butter.
Cut each pastry sheet into long strips (about 3 inches wide). Spread a thin layer of peach filling over each strip.
Roll up each strip like a cinnamon roll, then stand it upright and place into the muffin tin. Repeat with all strips.
Bake for 22–25 minutes until golden and puffed. Let cool for 5 minutes before removing from the tin.
Dust with powdered sugar before serving.

Notes

Make the peach filling a day ahead and refrigerate for easy assembly.

Best enjoyed the day they are baked, but leftovers can be reheated in the oven for 5 minutes.

You can freeze baked cruffins, then reheat directly from frozen.

Ingredients & Substitutions

The heart of these cruffins is the dough. I often use high-quality store-bought puff pastry to save time, but if you are feeling ambitious and want to make laminated dough from scratch, you can absolutely do that. Either way, the flaky layers are what make these pastries so magical.
Peaches are, of course, the star here. I love using fresh peaches when they are in season because their sweetness and juiciness are unbeatable. However, canned peaches (in juice, not syrup) work beautifully when fresh ones are out of season. Just drain them well before making the filling. Frozen peaches are also an option, though I recommend thawing and patting them dry to prevent extra liquid from making the filling too runny.
For sweetness, I like using granulated sugar in the filling since it dissolves nicely, but brown sugar adds a subtle caramel flavor that pairs beautifully with peaches. A little cornstarch helps thicken the filling so it sits neatly inside the cruffins rather than spilling out. A touch of cinnamon or nutmeg adds warmth, though you can leave it out if you want the flavor of peaches to really shine.
Butter plays a big role in both greasing the muffin tin and brushing over the layers of pastry before rolling. It helps achieve that gorgeous golden color and crisp edges. You can substitute plant-based butter if needed, and the results are still lovely.
Finally, I like to dust the tops with powdered sugar just before serving. It makes them look extra special and adds a delicate sweetness that ties everything together.

Peach pie cruffins topped with powdered sugar on a marble surface

Directions

Prepping the Ingredients

Start by preparing your peach filling. Chop the peaches into small pieces, then cook them gently with sugar, a splash of lemon juice, and a little cornstarch until the mixture thickens and looks glossy. You want a filling that is spoonable but not watery. Once it is ready, let it cool completely so it does not melt into the pastry layers.

While the filling cools, prepare your muffin tin by greasing each cup thoroughly with butter. Cruffins have a tendency to stick because of all their layers, so a generous coating will help you lift them out later without tearing the beautiful spirals.

Assembling the Cruffins

Roll out your puff pastry into a rectangle, keeping the thickness even. Brush it lightly with melted butter, then cut the sheet into long strips. Spread a thin layer of the peach filling along each strip, then roll them up gently but tightly, almost like making a cinnamon roll. Once you have a spiral, stand it upright and nestle it into the muffin tin.

Repeat with the remaining strips until your muffin tin is filled. Do not worry if the filling peeks out a little here and there. That caramelized fruit on the edges is one of the best parts.

Baking to Golden Perfection

Bake the cruffins in a preheated oven until they are puffed, golden, and crisp on the edges. The layers should separate beautifully, giving you that signature cruffin look. I usually let mine cool in the pan for a few minutes before carefully lifting them out. If you wait too long, they might stick, but if you move too quickly, they can fall apart. That little window of patience makes all the difference.

Freshly baked peach pie cruffins in a muffin tin with golden pastry layers

Final Touches

Once your peach pie cruffins are out of the pan, dust them with powdered sugar while still slightly warm. This not only looks gorgeous but also creates a subtle sweetness on top that complements the peach filling. If you want to take it further, you could even drizzle them with a simple vanilla glaze, but I often find the peaches sweet enough on their own.

Golden brown peach pie cruffins with flaky layers and powdered sugar

I’m always so curious about the technique behind laminated dough—how folding butter into pastry creates those golden, flaky layers. If you’d like to understand it in more detail, this guide from Food & Wine called “Lamination: The Art of the Perfect Croissant” is both beautifully written and incredibly helpful. It breaks down how repeated folding of butter and dough leads to that lovely honeycomb interior textures, and it explains why keeping the butter cold is absolutely crucial

Mistakes to Avoid

One mistake I made early on was not letting the peach filling cool enough before rolling. Warm filling makes the pastry slippery and messy, so it is always worth waiting until it reaches room temperature.
Another tip is not to overfill the strips of pastry. Too much filling will spill out and make it harder to achieve neat spirals. A thin, even layer gives you the best results.
And finally, do not forget to grease your muffin tin generously. Even nonstick pans need that extra butter coating because the flaky layers love to cling.

Variations You’ll Love

If peaches are not in season, try swapping in apples, pears, or even berries. Blueberry pie cruffins are just as delightful and bring a burst of tartness that balances the buttery pastry.
For a tropical twist, mangoes make a wonderful substitute. Their sweetness and color look beautiful in the cruffins, especially with a little coconut sugar sprinkled on top.
If you are vegan, you can use plant-based puff pastry and butter. The results are just as impressive, and the peach filling is naturally vegan-friendly.

How I Like to Enjoy Peach Pie Cruffins

For me, these peach pie cruffins are the ultimate weekend treat. I love serving them for brunch with a pot of freshly brewed coffee or a pitcher of iced mint tea. Their golden layers look stunning on a table spread, especially with fresh peach slices scattered around as decoration.

On summer evenings, I sometimes serve them slightly warm with a scoop of vanilla ice cream. The flaky pastry and melting ice cream make every bite feel like a little piece of joy.

They are also perfect for gifting. Pack them into a pretty box lined with parchment, dust with powdered sugar, and you have a homemade present that feels thoughtful and elegant.

Flaky peach pie cruffin dusted with powdered sugar on a white surface

Tips for Better Results

I like to make the peach filling a day ahead and store it in the fridge. That way it is completely cool and ready to go when I start working with the pastry.
These cruffins taste best the day they are baked, but you can keep them in an airtight container at room temperature for up to two days. If they soften, just pop them in the oven for a few minutes to revive the crispness.
If you want to freeze them, bake the cruffins first, then let them cool completely before freezing. Reheat in the oven straight from frozen until warm and crisp again.

FAQs

Can I make these peach pie cruffins ahead of time?

Yes, you can prepare the peach filling a day or two in advance and store it in the fridge. You can also assemble the cruffins, cover the muffin tin with plastic wrap, and refrigerate overnight before baking. This way, you can bake them fresh in the morning without all the prep work.

Can I use canned or frozen peaches instead of fresh ones?

Absolutely. Canned peaches work beautifully, just make sure to drain them well before making the filling so it is not too watery. Frozen peaches are another good option, but you will need to thaw and pat them dry to remove excess liquid. The flavor is still delicious, though fresh peaches will always give the brightest flavor.

How do I store leftover cruffins?

These are best the day they are baked, but leftovers can be kept in an airtight container at room temperature for 1 to 2 days. To bring back the crispness, simply reheat them in the oven for a few minutes before serving. If you want to keep them longer, you can freeze baked cruffins and reheat them straight from frozen.

Peach Pie Cruffins Recipe

Why You’ll Love This Recipe