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Instructions
- Preheat your oven to 400°F (200°C) and grease a muffin tin.
- In a medium bowl, combine diced peaches, granulated sugar, cornstarch, vanilla extract, and cinnamon. Mix well and set aside to let the juices develop.
- Roll out the puff pastry sheets on a lightly floured surface and cut each sheet into 6 rectangles.
- Brush each rectangle with melted butter, then stack them to create layers before rolling them up tightly from one end.
- Place each rolled-up pastry into the muffin tins, standing upright and spiraled.
- Carefully fill the center of each cruffin with the peach filling.
- Brush the tops with an egg wash for a golden finish.
- Bake for 20-25 minutes or until the edges are golden brown and the filling is bubbly.
- Allow to cool slightly in the muffin tin before transferring to a wire rack.
- Dust with powdered sugar before serving.
Chef’s Tips
- For extra flavor, add a splash of lemon juice to the peach filling.
- These cruffins can be made with canned peaches if fresh are not available; just drain well.
- Serve warm or at room temperature for optimal taste!
Nutrition (per serving)
Approximately 180 calories, 2g protein, 24g carbs, 9g fat
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