Peach Pie Cruffins Recipe

If you’re looking for a stunning way to wow your taste buds and guests alike, this Peach Pie Cruffins Recipe is the golden ticket. These heavenly treats combine the flaky, buttery layers of a croissant with the rustic charm and sweet, juicy burst of homemade peach pie filling, all baked in a convenient muffin form. Perfect for brunch, a delightful snack, or even dessert, Peach Pie Cruffins are that perfect blend of sophistication and comforting home baking. Believe me, once you try this recipe, these delicate yet decadent bites will become your new obsession.

Ingredients You’ll Need

Every ingredient in this Peach Pie Cruffins Recipe plays a vital role in creating those flaky layers and luscious peach filling. From the delicate yeast dough to the fresh peaches and cinnamon sugar, each component is simple yet essential. Let’s break down what you’ll need to transform your kitchen into a bakery!

• 3 1/4 cups (400g) all-purpose flour: The foundation of the dough, giving structure and rise.
• 1/4 cup (50g) granulated sugar: Adds just the right touch of sweetness to the dough.
• 1 teaspoon salt: Balances the flavors and enhances the dough.
• 1 packet (2 1/4 teaspoons) active dry yeast: Makes the dough rise beautifully and become airy.
• 3/4 cup (180ml) lukewarm milk (about 105-115°F): Reactivates the yeast and moistens the dough.
• 1/4 cup (60ml) lukewarm water (about 105-115°F): Works with milk to create the perfect hydration level.
• 1 large egg, lightly beaten: Adds richness and helps bind the dough.
• 6 tablespoons (85g) unsalted butter, softened: For a tender, buttery dough texture.
• 1 1/2 cups (3 sticks, 340g) unsalted butter, very cold: This is for the laminated layers that make cruffins so flaky.
• 1/4 cup (30g) all-purpose flour: Sprinkled on the butter to help with lamination.
• 6 medium ripe peaches, peeled and sliced: The star fruit, packed with juicy sweetness and color.
• 1/2 cup (100g) granulated sugar: Sweetens the peach filling perfectly.
• 1/4 cup (30g) all-purpose flour: Thickens the peach filling so it’s not runny.
• 1/4 teaspoon ground cinnamon: Adds warm spice notes to the filling.
• 1/4 teaspoon ground nutmeg: Enhances depth with subtle earthy undertones.
• 1 tablespoon lemon juice: Brightens the peach flavor and balances sweetness.
• 2 tablespoons unsalted butter, cut into small pieces: Mixed into the filling for extra richness.
• 1/2 cup (100g) granulated sugar: Used for the final cinnamon sugar coating.
• 1/4 teaspoon ground cinnamon: Blended with sugar for that classic finishing touch.
• 4 tablespoons (56g) unsalted butter, melted: For brushing the cruffins before their sugary dip.

How to Make Peach Pie Cruffins Recipe

Step 1: Prepare the Dough

Start by whisking together the flour, sugar, and salt in a large bowl. Then activate your yeast by dissolving it in lukewarm milk and water, letting it sit until foamy and alive. Pour this yeast mixture and a lightly beaten egg into the dry ingredients. Stir until a shaggy dough forms, then incorporate softened butter one tablespoon at a time, mixing until fully combined. Knead the dough on a floured surface for 8-10 minutes until it’s smooth and elastic. Let it rise, covered, in a warm spot for 1 to 1.5 hours until doubled in size.

Step 2: Create the Butter Block

This is where magic happens. Let your very cold butter rest until it’s pliable but still firm. Spread it between parchment sheets and pound it with a rolling pin into a rectangle, sprinkling flour over it. Fold the parchment and roll again to even out the butter, then chill this block in the fridge to keep it firm for laminating.

Step 3: Laminate Your Dough

Roll the risen dough into a rectangle and place the chilled butter block in the center. Encase the butter by folding the dough sides over it. Press and roll out the package, then perform a “book fold,” folding the dough into thirds like a letter. Chill for 30 minutes. Repeat this roll, fold, and chill process two more times. This creates those glorious flaky layers that make the Peach Pie Cruffins Recipe so special.

Step 4: Prepare the Peach Filling

Combine the sliced peaches with sugar, flour, cinnamon, nutmeg, and lemon juice. Dot this mixture with small pieces of butter for richness, then set aside while you prepare the dough for shaping.

Step 5: Shape and Fill the Cruffins

Roll out your laminated dough to a large thin rectangle and spread the peach filling evenly over the surface. Roll it tightly into a log shape. Cut into 12 equal slices and place each piece cut-side up into a greased muffin tin.

Step 6: Final Rise and Bake

Cover and let the cruffins rise again for 30-45 minutes until puffy. Preheat your oven to 375°F (190°C) and bake for 25-30 minutes, watching until golden brown with bubbly filling. Allow them to cool slightly before moving to the final finishing touches.

Step 7: The Finishing Touches

Mix granulated sugar and cinnamon in a bowl. Melt butter in another. Dip the warm cruffin tops into melted butter and immediately into the cinnamon sugar to coat them in that irresistible crunch and sweet spice glow.

How to Serve Peach Pie Cruffins Recipe

Garnishes

A dusting of powdered sugar or a dollop of whipped cream alongside fresh peach slices takes these cruffins to elegant heights. Adding a sprinkle of toasted nuts like almonds or pecans pairs beautifully with the cinnamon spice and buttery layers.

Side Dishes

Serve Peach Pie Cruffins alongside a steaming cup of coffee or a refreshing iced tea for a delightful brunch feel. They also pair wonderfully with a scoop of vanilla ice cream if you want to turn this treat into a dessert experience.

Creative Ways to Present

Arrange the cruffins on a rustic wooden board or tiered cake stand for a charming display. Wrap individual cruffins in decorative parchment tied with twine for gifting or special occasions. For a party, try mini cruffins in bite-sized muffin tins, perfect for sharing and dunking.

Make Ahead and Storage

Storing Leftovers

Keep your Peach Pie Cruffins Recipe fresh by storing leftovers in an airtight container at room temperature for up to two days. For best texture, avoid refrigeration unless your kitchen is very warm.

Freezing

Wrap each cooled cruffin tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. When ready, thaw overnight in the fridge or at room temperature.

Reheating

To revive that just-baked flakiness, warm cruffins in a toaster oven or regular oven at 325°F (160°C) for about 5-10 minutes. Avoid microwaving, which tends to soften the crisp buttery layers.

FAQs

Can I use frozen peaches for the filling?

Yes, frozen peaches work well if fresh aren’t available. Thaw and drain excess liquid before mixing them with the other filling ingredients to prevent soggy dough.

Is there a substitute for the butter block lamination?

The butter block is key for flaky layers, but if you’re short on time, you can shortcut with store-bought puff pastry and add the peach filling for a quicker take on cruffins.

How long does the dough need to rise each time?

The first rise should take about 1 to 1.5 hours until doubled. The second rise in the muffin tin is shorter, 30 to 45 minutes, just enough for the cruffins to puff slightly before baking.

Can I make these cruffins dairy-free?

Absolutely! Swap all butter for a high-quality dairy-free margarine and use plant-based milk instead of cow’s milk. The texture may be slightly different but still delicious.

What causes the cruffins to be dense instead of flaky?

This often happens if the butter is too warm during lamination or if the dough isn’t chilled enough between folds. Keep everything cool and handle the dough gently for best results.

Final Thoughts

There’s something genuinely magical about this Peach Pie Cruffins Recipe. From the tender layers of buttery dough to the warm cinnamon-spiced peaches baked inside, every bite feels like a cozy celebration. Whether you’re sharing these beauties with friends or treating yourself to a special homemade delight, making cruffins is a rewarding experience that brings out your inner baker. Trust me, once you try them, they’ll hold a permanent spot in your recipe rotation. So gather those ingredients and dive into this wonderfully flaky, fruity, and utterly scrumptious adventure!

Peach Pie Cruffins Recipe

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• Author: admin
• Total Time: 5 hours
• Yield: 12 servings 1x

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Description

Peach Pie Cruffins combine the flaky, buttery layers of a croissant with the handheld convenience of a muffin and the sweet, spiced flavors of peach pie. This recipe features a laminated dough filled with a rich peach filling, baked to golden perfection, and coated in cinnamon sugar for a delightful treat that’s perfect for breakfast or dessert.

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Ingredients

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Dough Ingredients

• 3 1/4 cups (400g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup (180ml) lukewarm milk (about 105-115°F)
• 1/4 cup (60ml) lukewarm water (about 105-115°F)
• 1 large egg, lightly beaten
• 6 tablespoons (85g) unsalted butter, softened

Lamination Butter

• 1 1/2 cups (3 sticks, 340g) unsalted butter, very cold
• 1/4 cup (30g) all-purpose flour

Peach Filling

• 6 medium ripe peaches, peeled and sliced
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces

Topping

• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon ground cinnamon
• 4 tablespoons (56g) unsalted butter, melted

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Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt until well combined.
2. Activate the Yeast: In a small bowl, dissolve the yeast in lukewarm milk and water. Let it stand for 5-10 minutes until it becomes foamy, indicating the yeast is active.
3. Combine Wet and Dry: Pour the yeast mixture and beaten egg into the dry ingredients. Mix until a shaggy dough forms, ensuring everything is incorporated.
4. Add Softened Butter: Add the softened butter one tablespoon at a time, mixing thoroughly after each addition until fully incorporated into the dough.
5. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic, indicating good gluten development.
6. First Rise: Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
7. Soften the Butter Slightly: Remove the very cold butter for lamination from the fridge and let it sit at room temperature for 10-15 minutes, just until pliable but still cold.
8. Combine Butter and Flour: Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into an 8×10-inch rectangle. Sprinkle the flour evenly over the butter surface.
9. Shape and Chill: Fold the parchment over the butter, sealing it completely. Roll it out evenly again and wrap tightly. Chill in the refrigerator for at least 30 minutes to firm up the butter block.
10. Roll Out the Dough: On a floured surface, roll the risen dough into a 12×16-inch rectangle preparing for lamination.
11. Place the Butter Block: Unwrap the butter block and center it on the dough rectangle.
12. Fold the Dough: Fold one side of the dough over half the butter, then fold the other side over, fully enclosing the butter block.
13. First Turn: Gently press the dough package with a rolling pin and roll it out to a 12×18-inch rectangle.
14. Book Fold and Chill: Fold the dough into thirds like a letter, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
15. Second Turn: Repeat the rolling out into a 12×18-inch rectangle and book folding. Wrap and refrigerate again for 30 minutes.
16. Third Turn: Perform one final rolling and folding. Wrap and refrigerate for 30 minutes to complete the lamination process.
17. Combine Peach Filling Ingredients: In a large bowl, gently toss sliced peaches with sugar, flour, cinnamon, nutmeg, and lemon juice until evenly combined.
18. Add Butter to Filling: Dot the peach mixture with small pieces of butter for richness and flavor.
19. Set Aside Filling: Leave the filling to rest while preparing the dough for shaping.
20. Roll Out Laminate Dough: Remove laminated dough from refrigerator and roll out into a 12×24-inch rectangle, about 1/8 inch thick.
21. Spread Peach Filling: Evenly spread the peach filling over the entire dough surface, leaving no gaps.
22. Roll Up Dough: Starting from one long edge, carefully and tightly roll the dough into a log shape.
23. Slice the Log: Using a sharp knife or pizza cutter, slice the log into 12 equal pieces, each becoming a cruffin.
24. Prepare Muffin Tin: Thoroughly grease a 12-cup muffin tin to prevent sticking.
25. Place Cruffins in Muffin Tin: Arrange each cut piece cut-side up into separate muffin cups.
26. Second Rise: Cover the muffin tin with plastic wrap and allow the cruffins to rise in a warm place for 30-45 minutes until puffed.
27. Preheat Oven: Preheat the oven to 375°F (190°C) in preparation for baking.
28. Bake the Cruffins: Bake for 25-30 minutes until golden brown and the filling is bubbly, indicating doneness.
29. Cool Slightly: Let cruffins cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
30. Combine Sugar and Cinnamon: Mix granulated sugar and cinnamon in a shallow bowl for the final coating.
31. Melt Butter: Melt butter in a separate bowl to use for dipping the cruffins.
32. Coat the Cruffins: While still slightly warm, dip the tops of each cruffin into melted butter, then immediately into the cinnamon sugar mixture to coat generously.
33. Serve and Enjoy: Serve the Peach Pie Cruffins warm or at room temperature for the best flavor and texture experience.

Notes

• Ensure the butter used for lamination is cold but pliable to create proper layers in the dough.
• Peeling peaches will improve the texture in the filling but can be skipped if preferred.
• Let the dough rise in a warm but not hot area to activate the yeast properly without killing it.
• For best flakiness, keep dough and butter cold during the folding and rolling process.
• Cruffins can be stored in an airtight container for up to 2 days; reheat briefly before serving.

• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American