Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray or butter.

Unroll your thawed puff pastry sheets onto a lightly floured surface and roll them out to about a ¼-inch thickness.

Spread the peach pie filling evenly over the puff pastry. If using, sprinkle granulated sugar and ground cinnamon over the filling.

Slice the pastry into 2-inch wide strips and roll each strip into a spiral, containing the filling.

Position each rolled spiral upright in the greased muffin tin, leaving space between each cruffin.

Whisk the egg with water to create an egg wash and brush it generously over the tops of each cruffin.

Bake the cruffins for 20–25 minutes until they are deep golden brown.

Mix the powdered sugar with milk or cream to create a glaze, adjusting consistency as needed.

Drizzle the glaze over each cruffin after they've cooled slightly and serve warm.