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Peach Cobbler Cruffins

Peach Cobbler Cruffins

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Course: Dessert
Servings: 15

Ingredients

  • 2 puff pastry sheets
  • 1 tbsp flour
  • cooking spray
  • 1 tbsp powered sugar

Peach Cobbler Filling

  • 1 tbsp butter
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 29 oz Delmonte Peaches (can)
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions

Prep Puff Pastry Sheets

  • Preheat oven to 350℉.
  • Using a cutting board, add one tbsp of flour. Next unfold both pastry sheets and spread flour on both sides of the pastry sheets. Cut both pastry sheets into squares so that you have 15-18 small squares of pasty sheets.
  • Within a muffin tin, spray well with cooking spray so that the pastry sheets don't stick to the pan while baking.
  • Place each square of the pastry sheets into the muffin pan.

Peach Cobbler Filling

  • In a pot, on medium-heat, melt butter and mix in sugar, cinnamon, nutmeg, and vanilla extract. Stir in can of peaches.
  • To thicken the filling, add a cornstarch slurry by combining 1 tbsp of cornstarch and 2 tbsp of cold water.
  • Next fill in the puff pastry with peaches and then add in the sauce.
    Reserve any left-over sauce to use after baking.
  • Note: The sauce may overflow, so you want to add the muffin pan within a larger dish to catch the "drippings".
  • Bake the peach cobbler cruffins for 30 minutes or until golden brown.
  • Remove cruffins from the oven and drizzle with reserved peach cobbler sauce. Allow cruffins to cool off for 10-15 minutes. Sprinkle with powdered sugar.