Ingredients

Scale

2 cups Fresh peaches, diced
1/2 cup Sugar
1 teaspoon Cinnamo
2 cups All-purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
3/4 cup Unsalted butter, melted
2 large Eggs
1/2 cup Milk
1 teaspoon Vanilla extract
2 sheets Puff pastry sheets, thawed
Powdered sugar (for dusting), Optional

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Instructions

Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray or line it with paper liners
In a bowl, combine the diced peaches, sugar, and cinnamon. Gently mix until the peaches are coated. Set aside
In a large mixing bowl, whisk together the flour, baking powder, and salt
In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined
Pour the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix
Roll out one puff pastry sheet slightly and cut into rectangles. Spoon about a tablespoon of the peach mixture into the center of each rectangle and fold the edges over to create a pocket. Pinch to seal
Place the filled pastry pockets seam-side down into the muffin tin. Repeat with remaining pastry and filling
Bake for 20-25 minutes or until the cruffins are golden brown and puffed up
Let cool for a few minutes and dust with powdered sugar before serving, if desired

Notes

Ensure puff pastry is fully thawed for easier handling.

Do not overfill the cruffins to allow proper puffing.

Check for golden brown color as an indicator of doneness.

For a crispier outside, brush tops with melted butter before baking.

Author: Quinto
Prep Time: 20 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cruffin
Calories: 250 kcal
Sugar: 8 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 40 mg