Use leftover apple pie filling or any fruit filling you wish. Peach is wonderful. This recipe makes eight muffins.

• 3 large peaches, peeled, pitted and cut into ½” chunks
• ¼ cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• (9”×16”) pieces frozen puff pastry, thawed but very cold

Preheat oven to 400°F (205°C).  In large bowl, add peaches, sugar, cornstarch, and vanilla extract and toss to combine.  Cut puff pastry in half, place on a sheet of parchment paper and roll into a 10” square. Using a cookie cutter or standard drinking glass, cut pastry into 4½” circles. Use the circles to line muffin pans, leaving the extra edges in place.  Spoon peach pie mixture evenly into each muffin cup. Roll out another puff pastry sheet and cut out 3” circles to place over the top of each muffin cup. Fold the edges of the bottom pastry over the top and pinch tightly to seal each pie. Bake pies for approximately 25-35 minutes until they are puffed and golden brown. Immediately after removing the pan from the oven, carefully run a small knife between the edges of each pie and the muffin pan to loosen the pastry from the pan. Transfer pastries to a platter to cool.  These can be served warm or room temperature, but they are best when fresh.