Ingredients
Scale
- 1 sheet of puff pastry (store-bought or homemade)
- 2 large ripe peaches, sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 egg (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Begin by peeling and slicing the ripe peaches. In a bowl, combine the peach slices with 2 tablespoons of sugar, lemon juice, vanilla extract, cinnamon, and cornstarch. Mix well and set aside for 10 minutes to allow flavors to meld.
- Roll out the puff pastry on a floured surface. Cut into rectangles approximately 4×6 inches. Spoon peach filling onto the center of each rectangle.
- Roll each rectangle from one end to the other, enclosing the filling like a cinnamon roll. Seal edges with a little water if necessary.
- Place the rolled cruffins into a greased muffin tin seam-side down. Brush the tops with beaten egg for a shiny, golden appearance.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until puffed and golden brown.
- Allow to cool slightly, then dust with powdered sugar for presentation. Serve warm or at room temperature.
Notes
- Use ripe peaches for maximum flavor and juiciness.
- Avoid overfilling to prevent leakage during baking.
- Apply egg wash generously for a shiny, golden crust.
- Customize the filling with additional spices or chopped nuts for variety.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cruffin
- Calories: 280 Kcal
- Sugar: 16g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg