Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the peach pie filling, cinnamon, nutmeg, brown sugar, melted butter, and vanilla extract. Stir gently until well blended. Set aside.

On a lightly floured surface, unfold and roll out the thawed puff pastry into a rectangle approximately 9x12 inches.

Spread the peach filling evenly over the pastry, leaving a half-inch border around the edges.

Cut the pastry lengthwise into 3-4 strips.

Roll each strip tightly from one short end, creating a spiraled shape. Position each rolled strip upright in a greased muffin tin.

In a small bowl, beat the egg with a splash of water to create an egg wash. Brush the tops of each cruffin with the mixture.

Bake for 22-28 minutes until golden-brown tops are achieved.

Allow the cruffins to cool in the muffin tin for about 5 minutes before transferring them to a wire rack. Dust with powdered sugar before serving.