1. Prep the Peach Filling
In a saucepan, mix peaches, brown sugar, lemon juice, cinnamon, and cornstarch.
Cook over medium heat for 5 mins, stirring until thickened. Let cool.
2. Roll & Layer the Pastry
Roll out puff pastry into a 12x9-inch rectangle.
Brush with melted butter, then sprinkle with sugar and cinnamon.
3. Add Filling & Roll
Spread peach filling evenly over the pastry.
Tightly roll into a log, then slice into 6 equal pieces.
4. Shape & Bake
Place each roll cut-side up in a greased muffin tin.
Bake at 375°F (190°C) for 20-25 mins until golden and puffed.
5. Glaze & Serve
Whisk together powdered sugar, milk, and vanilla (if using).
Drizzle over warm cruffins and enjoy!
Pro Tips for Perfect Cruffins
🍑 Use ripe peaches – Maximizes sweetness and juiciness.
🔥 Don’t overfill – Prevents leaking during baking.
🌀 Chill before baking – For extra flaky layers (15 mins in fridge).
🍯 Add a caramel drizzle – For next-level decadence.
FAQs
❓ Can I use canned peaches?
Yes! Drain well and pat dry to avoid excess moisture.
❓ Can I make these ahead?
Assemble, refrigerate overnight, then bake fresh.
❓ How do I store leftovers?
Room temp: 1 day (reheat for 5 mins in oven).
Freezer: 1 month (thaw & reheat at 350°F).
❓ No muffin tin?
Shape into spirals on a baking sheet.
