Ingredients
Scale
- 1 sheet of puff pastry (thawed)
- 2 ripe peaches, peeled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 egg (beaten, for egg wash)
- Optional: cinnamon or nutmeg for extra flavor
Instructions
- Prepare the peach filling by combining sliced peaches, sugar, cornstarch, vanilla extract, and optional spices. Toss gently and set aside to macerate for 10 minutes.
- Roll out the puff pastry sheet on a floured surface. Cut into 4×4-inch rectangles and place a spoonful of peach filling in the center of each.
- Roll each rectangle from one corner to the opposite to form a scroll shape. Seal the edges by pinching.
- Place the rolled pastries into a greased muffin tin, standing vertically to shape the cruffins.
- Preheat the oven to 375°F (190°C). Brush the tops with beaten egg.
- Bake for 20–25 minutes or until puffed and golden brown. Let cool slightly before serving.
Notes
- You can replace fresh peaches with frozen, ensuring they are Thawed and drained to avoid sogginess.
- For gluten-free options, use gluten-free puff pastry or dough.
- Adding cinnamon or nutmeg enhances the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cruffin
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg