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

Unroll the thawed puff pastry sheets on a lightly floured surface and roll out to smooth any creases.

Spread a layer of peach pie filling over the pastry, then sprinkle with granulated sugar and ground cinnamon.

Slice the pastry into 2-inch strips and roll each strip into tight spirals, placing them upright in the greased muffin tin.

Whisk together one egg and water for an egg wash, and brush it over the tops of the cruffins for a golden finish.

Bake in the preheated oven for 20-25 minutes until golden brown and puffed up.

Combine powdered sugar with milk to make a smooth glaze while cruffins are baking.

Let cruffins cool briefly, then drizzle glaze over them and serve warm.