Ingredients
- Frozen puff pastry (2 sheets, thawed)
- Fresh ripe peaches (1 cup, finely diced)
- Granulated sugar (1/4 cup)
- Cornstarch (1 tablespoon)
- Unsalted butter (4 tablespoons, melted)
- Ground cinnamon (1 teaspoon, divided)
- Turbinado sugar (2 tablespoons, for topping)
Instructions
- Step 1: Prepare the Peach Filling. In a small bowl, combine the diced peaches, 1/4 cup granulated sugar, cornstarch, and 1/4 teaspoon of the ground cinnamon. Stir well until the cornstarch is dissolved and the peaches are evenly coated. Set aside.
- Step 2: Roll and Layer the Pastry. Unfold the thawed puff pastry sheets onto a lightly floured surface. Brush each sheet entirely with the melted butter. Sprinkle the remaining ground cinnamon evenly over the buttered sheets.
- Step 3: Assemble and Slice. Evenly spread the prepared peach filling over one sheet of puff pastry, leaving a 1/2-inch border. Place the second sheet of pastry directly on top of the filling-covered sheet. Roll the resulting stack tightly into a log, starting from the long edge. Slice the log into 1-inch thick rounds (about 12 slices).
- Step 4: Shape and Bake. Place each sliced round, cut-side up, into a well-greased standard muffin tin cup. Gently push down so the layers fan slightly. Bake at 375°F (190°C) for 22-25 minutes, or until deeply golden brown and puffed.
- Step 5: Finish the Cruffins. Remove the cruffins from the oven and let them cool slightly in the pan for 5 minutes. While still warm, gently remove them and toss each cruffin in a small bowl containing the turbinado sugar, ensuring the exterior is coated for a crunchy finish. Serve warm.
Notes
- Store leftover cruffins in an airtight container at room temperature for up to two days, or refrigerate for up to four days, though the pastry may lose some crispness over time.
- To revive the pastry's flaky texture, reheat cold cruffins in a toaster oven or standard oven at 300°F (150°C) for about 5-7 minutes, skipping the microwave entirely.
- For a decadent dessert twist, serve these warm cruffins alongside a small scoop of vanilla bean ice cream or a dollop of fresh crème fraîche.
- Keeping the thawed puff pastry very cold before layering and rolling is crucial, as this prevents the butter from melting and guarantees distinct, high layers when baked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American