Ingredients:
1 sheet puff pastry, thawed
1/2 cup canned peach pie filling (or homemade)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon brown sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
1 egg (for egg wash)
Powdered sugar (for dusting)
Optional: whipped cream or ice cream for serving
Directions:
Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
On a floured surface, roll out the puff pastry into a thin rectangle.
In a small bowl, mix peach pie filling with cinnamon, nutmeg, brown sugar, and vanilla extract.
Spread the peach mixture evenly over the puff pastry.
Starting on the longer side, roll the pastry tightly into a log.
Slice the log in half lengthwise, exposing the peachy layers.
Twist each half into a spiral and coil into a muffin cup, cut side up.
Brush the tops with egg wash and a little melted butter.
Bake for 25–30 minutes, until golden and puffed.
Let cool slightly, then dust with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 310 kcal | Servings: 6 cruffins