Ingredients
Scale
- 1 sheet of pre-rolled puff pastry (thawed)
- 2 ripe peaches, peeled and sliced
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- In a bowl, combine sliced peaches, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat and let sit for 10 minutes to thicken.
- Lay the thawed puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth out creases. Cut the pastry into 8 equal squares.
- Place a spoonful of peach filling in the center of each square. Fold the corners toward the center and press gently to seal, or roll into mini croissants.
- Arrange the filled cruffins on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
- Bake at 375°F (190°C) for 20-25 minutes until puffed and golden brown.
Notes
- Add a pinch of cinnamon or nutmeg to the peach filling for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 3-4 days. Reheat in the oven or air fryer for crispness.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cruffin
- Calories: 180 kcal Kcal
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg