Peach Pie Cruffins Twist

 

The Peach Pie Cruffins Twist That Took My Kitchen by Storm

Some recipes are born from precision, others from tradition — and then there are those that happen entirely by accident. That’s exactly how this Peach Pie Cruffins Twist came to life: a happy kitchen experiment that now feels like a signature dish in our home.

It started on a lazy Sunday morning when I was craving something buttery and flaky but didn’t want to commit to a full pie. I had a roll of puff pastry in the fridge, a bowl of ripe peaches softening on the counter, and a vague craving for something warm, fruity, and just a little indulgent.

So I did what many of us do: I improvised.

Inspired by the flaky layers of croissants and the spiraled beauty of a cinnamon roll, I decided to make cruffins — that delightful hybrid of a croissant and a muffin — but with a twist. Literally. I rolled the pastry with spiced peach filling, twisted the dough into muffin tins, and hoped for the best.

What came out of the oven was golden, fragrant, and bubbling with peachy goodness. I dusted them with cinnamon sugar and served them warm. One bite in, and I knew I’d struck gold.

Flaky on the outside, soft and gooey inside, and bursting with the nostalgic flavor of peach pie — these Peach Pie Cruffins are now a family favorite. They're perfect for brunch, dessert, or a cozy afternoon treat with coffee or sweet tea.

Here’s how to make them at home — no rolling pin drama or pie crust stress required.

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Peach Pie Cruffins Twist

Flaky, fruity, and fabulously easy.

Ingredients:

• 1 sheet puff pastry, thawed

• 2 ripe peaches, finely chopped

• 2 tbsp brown sugar

• 1/2 tsp ground cinnamon

• 1/4 tsp nutmeg (optional)

• 1 tbsp unsalted butter

• 1 tsp cornstarch (optional, for thickening)

• 1 egg (for egg wash)

• Cinnamon sugar (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin.

2. Make the filling: In a small saucepan, combine the chopped peaches, brown sugar, cinnamon, nutmeg, and butter. Cook over medium heat for about 5–7 minutes, until the peaches are soft and syrupy. If the mixture is too runny, stir in the cornstarch and cook another minute until thickened. Let cool slightly.

3. Prepare the pastry: Roll out the puff pastry into a rectangle (about 10"x12"). Spread the cooled peach filling evenly over the pastry.

4. Roll and slice: Starting from the long edge, roll the pastry up into a log (like a jelly roll). Slice the log lengthwise to expose the layers. Then, twist each half and coil into a muffin cup, spiral-side up.

5. Brush and bake: Brush the tops with a beaten egg. Bake for 25–30 minutes, or until golden and puffed.

6. Finish: Let cool for 5 minutes, then sprinkle generously with cinnamon sugar.

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Pro Tips:

• You can swap peaches for apples, plums, or even canned fruit in a pinch.

• Want extra indulgence? Drizzle with vanilla glaze or serve with whipped cream.

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Whether you're hosting brunch, treating yourself on a rainy day, or just looking for a way to use up some fruit, these Peach Pie Cruffins strike the perfect balance of comfort and creativity. They look bakery-fancy but are shockingly easy to pull off — and yes, they disappear fast.

Sometimes the best things in the kitchen aren’t planned — they’re twisted together in muffin tins and sprinkled with sugar.