Ingredients
Scale
- 1 package of puff pastry (thawed)
- 3 ripe peaches, peeled and sliced
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
- 1 egg (beaten, for egg wash)
- Additional sugar for sprinkling
Instructions
- In a saucepan, combine sliced peaches, sugar, lemon juice, cinnamon, and cornstarch. Cook over medium heat, stirring frequently until the mixture thickens and peaches soften, about 5-7 minutes. Let it cool slightly before using.
- Roll out the puff pastry on a lightly floured surface. Cut into squares, roughly 4×4 inches.
- Spoon a generous amount of peach filling into the center of each pastry square. Fold the edges over and roll gently to seal the filling inside. Place the filled pastry rolls into a greased muffin tin, seam side down.
- Brush the tops with beaten egg for a shiny finish and sprinkle with a little sugar. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown and puffed.
- Allow the cruffins to cool slightly before removing from the muffin tin. Serve warm or at room temperature with whipped cream or honey if desired.
Notes
- ensure the peach filling is cooled before assembling to prevent sogginess.
- for best results, use fresh, ripe peaches for maximum sweetness and flavor.
- can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to a week.
- Reheat in the oven or air fryer for a few minutes to restore crispiness.
- 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 Kcal
- Sugar: 15 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg