Ingredients
Scale
- 1 sheet of puff pastry or croissant dough
- 2 ripe peaches, sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional)
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- In a bowl, combine sliced peaches with sugar, cornstarch, vanilla, and cinnamon. Toss gently and set aside to macerate for 15 minutes.
- Unfold the puff pastry and cut into 4×6 inch rectangles.
- Place a spoonful of peach filling on one end of each rectangle. Roll up the dough to enclose the filling, forming a spiral or log shape. Fold edges to seal and create a muffin shape.
- Preheat oven to 375°F (190°C). Line a muffin tin with liners or lightly grease. Place cruffins in the tin and brush the tops with beaten egg.
- Bake for 20-25 minutes until golden and puffed. Let cool slightly.
- Dust with powdered sugar if desired. Serve warm or at room temperature.
Notes
- Use ripe peaches for maximum sweetness.
- Chill assembled cruffins for 10 minutes before baking to help maintain shape.
- Serve with whipped cream or vanilla ice cream for an extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cruffin
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg