Ingredients
Scale
- 2 sheets of puff pastry, thawed
- 1 cup fresh or canned peaches, diced
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting (optional)
If fresh peaches aren’t available, canned peaches work perfectly. Just be sure to drain them well. You can also add a touch of almond extract for a nutty twist, a trick I learned from my grandmother’s love for almonds in desserts.
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with butter or non-stick spray.
- In a small bowl, combine the diced peaches, sugar, vanilla extract, cornstarch, cinnamon, and nutmeg. Stir well until the peaches are evenly coated.
- Roll out each puff pastry sheet on a lightly floured surface. Spread half of the peach mixture over each sheet, leaving a small border around the edges.
- Gently roll up the puff pastry, starting from the short side, into a tight log. Slice each log into 3 equal parts.
- Place each piece, cut side up, into the prepared muffin tin. Brush the tops with the beaten egg to ensure a beautiful golden finish.
- Bake for 25-30 minutes, or until the cruffins are puffed and golden brown. The aroma will remind you of my grandmother’s kitchen, where every bake was a new story.
- Let them cool slightly before dusting with powdered sugar, if desired. Serve warm and enjoy the smiles they bring!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International