Step 1: Prepare the peach filling. In a medium bowl, combine the diced peaches, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Stir gently to coat the peaches evenly. Set aside.
Step 2: Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
Step 3: Roll out the puff pastry. On a lightly floured surface, unroll one sheet of thawed puff pastry. Roll it slightly thinner into a rectangle, approximately 10x12 inches. Cut the pastry into 6 equal squares (roughly 4x5 inches each). Repeat with the second sheet of puff pastry.
Step 4: Assemble the cruffins. Take one square of puff pastry and spoon about 2-3 tablespoons of the peach filling onto one side of the square. Leave a small border around the edges. Fold the other half of the pastry over the filling, creating a rectangle.
Step 5: Create the cruffin shape. Starting from the folded edge, carefully roll the pastry into a tight spiral, forming a 'log'. Pinch the seam to seal. Gently coil the log into a spiral shape, resembling a snail or cinnamon roll. Place each coiled cruffin into a prepared muffin tin cup.
Step 6: Brush with egg wash. Once all 12 peach pie cruffins are assembled and placed in the muffin tin, brush the tops of each with the whisked egg wash. This will give them a beautiful golden sheen.
Step 7: Bake the cruffins. Bake for 20-25 minutes, or until the peach pie cruffins are golden brown and puffed up. The filling should be bubbly. If they are browning too quickly, you can loosely tent them with foil for the last few minutes.
Step 8: Prepare the glaze. While the cruffins are baking or cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust consistency by adding more milk (for a thinner glaze) or more powdered sugar (for a thicker glaze).
Step 9: Glaze and serve. Once baked, remove the peach pie cruffins from the oven and let them cool in the muffin tin for 5-10 minutes before transferring them to a wire rack. Drizzle generously with the vanilla glaze while still warm or once cooled. Serve warm and enjoy these delightful peach pie cruffins!
Step 10: Store leftovers. Store any leftover peach pie cruffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the microwave or oven for the best texture.