Ingredients
Scale
- 1 sheet of puff pastry or croissant dough (store-bought or homemade)
- 2 ripe peaches, sliced
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1 tbsp cornstarch
- 1 egg (for egg wash)
- Optional: chopped pecans or walnuts for added crunch
- Vanilla ice cream or whipped cream for serving
Instructions
- Combine sliced peaches, sugar, lemon juice, cinnamon, and cornstarch in a bowl and let sit for 10 minutes.
- Preheat oven to 375°F (190°C). Roll out the pastry dough and cut into rectangles or circles.
- Place a spoonful of peach filling in the center of each piece, then fold or roll to seal.
- Put assembled cruffins into a lined muffin tin, seam side down.
- Brush tops with beaten egg, sprinkle with nuts if desired, and bake for 20-25 minutes until golden brown.
- Let cool slightly, then serve warm with ice cream or whipped cream.
Notes
- Use chilled or frozen peaches for best results.
- Seal the edges well to prevent filling from leaking during baking.
- For a vegan version, substitute vegan puff pastry and plant-based egg replacers.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cruffin
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg