Peach Pie Cruffins Recipe

Imagine biting into a buttery, flaky pastry that combines the best of croissants and muffins, filled with sweet, juicy peaches and warm cinnamon spice. That’s exactly what you’ll experience with these irresistible Peach Pie Cruffins. These hybrid treats bring together the delicate layers of a croissant with the convenient shape of a muffin, creating a breakfast or dessert that’s guaranteed to impress. Whether you’re serving them for a special brunch or enjoying as an afternoon treat, these Peach Pie Cruffins deliver an unforgettable flavor experience. You’ll learn how to create perfect laminated dough, prepare a delicious peach filling, and assemble these delightful pastries like a professional baker.

Why You’ll Love This Recipe

The Peach Pie Cruffins recipe combines the technical satisfaction of laminated pastry with the comforting familiarity of homemade peach pie. Each bite delivers a beautiful contrast between the crisp, flaky exterior and the soft, tender interior layers, creating a textural experience that’s completely addictive. The sweet peach filling provides pockets of juicy fruit throughout, while the sugar coating adds a delightful crunch with every bite.

What makes these Peach Pie Cruffins truly special is their versatility. They’re elegant enough for special occasions but simple enough for weekend baking projects. Unlike traditional croissants, the muffin shape makes them easier to portion and serve, perfect for sharing with family and friends. The heavenly aroma of butter, cinnamon, and fresh peaches that fills your kitchen while baking is reason enough to try this recipe. Plus, with make-ahead options for the dough, you can enjoy freshly baked peach cruffins without spending hours in the kitchen on busy mornings.

Ingredients

For the Cruffin Dough:

• 3 cups (375g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (7g) instant yeast
• 1 teaspoon salt
• 1 cup (240ml) warm milk (around 110°F/43°C)
• 1 large egg, room temperature
• 1/4 cup (57g) unsalted butter, softened
• 1 cup (226g) cold unsalted butter for lamination

For the Peach Filling:

• 3 cups (about 4-5 medium) fresh peaches, peeled and diced
• 1/3 cup (67g) granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Sugar Coating:

• 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter for brushing

The star ingredient here is fresh peaches, which provide natural sweetness and juiciness. When peaches aren’t in season, you can substitute with frozen peaches (thawed and drained) or high-quality canned peaches (well-drained and patted dry).

Pro Tips

Master the Lamination Process: The secret to perfectly flaky Peach Pie Cruffins lies in proper lamination. Keep your butter cold but pliable—it should bend without breaking when you press on it. If it feels too hard, let it sit at room temperature for 5-10 minutes. If it becomes too soft during rolling, place the dough in the refrigerator for 15-20 minutes to firm up. Each fold creates delicate layers, so handle the dough gently and maintain even pressure when rolling.

Control the Moisture in Your Peach Filling: Excess moisture can make your cruffins soggy. After cooking your peach filling, allow it to cool completely and thicken before using. If your peaches are particularly juicy, cook the filling a few minutes longer than directed to evaporate extra liquid. The consistency should be similar to a thick jam—spreadable but not runny.

Perfect Your Shaping Technique: When filling your muffin tins, don’t pull the dough strips too tight. Allow some looseness so the dough has room to expand during proofing and baking. Make sure to tuck the end of the strip underneath to prevent unraveling. For the most beautiful presentation, arrange your strips so that the laminated layers are visible from the top, creating that signature swirled appearance that makes cruffins so visually appealing.

Instructions

Step 1: Prepare the Dough Base
In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, combine the warm milk, egg, and softened butter. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Form into a rectangle, wrap in plastic, and refrigerate for 1 hour.

Step 2: Prepare the Butter Block
Place the cold butter between two pieces of parchment paper. Using a rolling pin, pound and roll the butter into a 6×9-inch rectangle. Keep the edges straight and even. Once shaped, refrigerate the butter block while the dough chills.

Step 3: Laminate the Dough
Roll the chilled dough into a 12×18-inch rectangle on a lightly floured surface. Place the butter block on the bottom two-thirds of the dough. Fold the top third down over the butter, then fold the bottom third up (like folding a letter). Turn the dough 90 degrees, roll it out again to a 12×18-inch rectangle, and repeat the letter fold. Wrap in plastic and refrigerate for 1 hour.

Step 4: Complete the Lamination
Repeat the rolling and folding process two more times, with a 1-hour refrigeration period between each. After the final fold, refrigerate the dough overnight or for at least 4 hours.

Step 5: Make the Peach Filling
Combine the diced peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice in a saucepan. Cook over medium heat for 8-10 minutes, stirring frequently, until the mixture thickens and the peaches soften. Remove from heat, stir in the vanilla extract, and let cool completely.

Step 6: Shape the Cruffins
Roll the chilled dough into a 12×18-inch rectangle about 1/8-inch thick. Spread the cooled peach filling evenly over the dough, leaving a 1-inch border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces, each about 1.5 inches wide.

Step 7: Form and Proof
Grease a standard 12-cup muffin tin. Place each cut piece into a muffin cup, cut side up. Cover loosely with plastic wrap and let rise in a warm place for about 1-1.5 hours, until puffy and nearly doubled in size.

Step 8: Bake to Perfection
Preheat your oven to 375°F (190°C). Bake the Peach Pie Cruffins for 20-25 minutes, until golden brown and cooked through. While baking, mix the cinnamon and sugar for the coating. When the cruffins are done, brush each with melted butter and roll in the cinnamon sugar mixture while still warm. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Variations

Mixed Berry Cruffins: Create a summer berry variation by replacing the peach filling with a mixture of blueberries, raspberries, and blackberries. Prepare the berry filling the same way as the peach filling, adding an extra tablespoon of cornstarch if your berries are particularly juicy. The tartness of the berries beautifully complements the buttery pastry.

Apple Pie Cruffins: For a classic fall flavor, substitute the peaches with thinly sliced apples (about 3 cups). Add 1/4 teaspoon of cloves and increase the cinnamon to 1 1/2 teaspoons for that authentic apple pie flavor. Cook the apple filling a few minutes longer than the peach version to ensure the apples are tender.

Vegan Peach Pie Cruffins: Make these cruffins dairy-free by substituting the butter with vegan butter and the milk with almond or oat milk. Replace the egg with 1/4 cup of unsweetened applesauce to maintain moisture. The lamination process works surprisingly well with plant-based butters, though you may need to refrigerate the dough more frequently during the folding process.

Storage and Serving

Peach Pie Cruffins taste best on the day they’re baked when the contrast between the crisp exterior and soft interior is at its peak. Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfrosted cruffins for up to 1 month. To reheat, thaw overnight and warm in a 325°F oven for 5-7 minutes until crisp and warm.

For an indulgent breakfast, serve these cruffins warm with a dollop of mascarpone or cream cheese on top. The creamy element beautifully complements the sweet peach filling and flaky layers. For dessert, transform your Peach Pie Cruffins into a decadent treat by serving with a scoop of vanilla ice cream and a drizzle of caramel sauce.

These cruffins also make a stunning addition to brunch spreads or afternoon tea. Pair them with fresh fruit and a selection of cheeses for a balanced offering. For a special presentation, dust them with powdered sugar just before serving and garnish with a small slice of fresh peach.

FAQs

Can I make the dough in advance?
Yes! The laminated dough can be prepared up to 3 days in advance and kept refrigerated. You can also freeze the dough after the final lamination for up to 1 month. Thaw overnight in the refrigerator before shaping.

What if I don’t have fresh peaches?
Frozen peaches work well as a substitute. Thaw completely and drain excess liquid before making the filling. Canned peaches can also work, but drain thoroughly and reduce the added sugar by 1 tablespoon.

Why did my cruffins lose their shape while baking?
This usually happens if the butter melts before baking. Ensure your dough remains cold throughout the lamination process and during shaping. If your kitchen is warm, refrigerate the shaped cruffins for 15-20 minutes before baking.

Can I use puff pastry instead of making the dough from scratch?
While not traditional, you can use store-bought puff pastry as a shortcut. The texture will be different—more crisp and less bread-like—but still delicious. Use two sheets of puff pastry and spread the filling between them before cutting and shaping.

How do I know when the cruffins are properly proofed?
Properly proofed Peach Pie Cruffins will be puffy and nearly doubled in size. When you gently press a finger into the dough, it should slowly spring back but leave a slight indentation. If it springs back immediately, it needs more time.

Conclusion

This Peach Pie Cruffins recipe is comfort food at its finest — a perfect marriage of buttery, flaky pastry and sweet, juicy peaches that creates an irresistible treat for any time of day. It’s the kind of dish that transforms ordinary moments into special occasions, filling your home with an intoxicating aroma that draws everyone to the kitchen. While they require some patience to prepare, the results are well worth the effort, delivering bakery-quality results that will impress family and friends alike. Whether you’re an experienced baker looking for a new challenge or simply wanting to create something special for weekend brunch, these Peach Pie Cruffins deliver on both flavor and presentation, making them a recipe you’ll return to season after season.

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