Peach Pie Cruffins Recipe

If you have a soft spot for all things sweet, flaky, and utterly irresistible, then the Peach Pie Cruffins Recipe is about to become your new obsession. Imagine perfectly laminated, buttery cruffins bursting with luscious spiced peach filling, each bite delivering that magical pie-inspired flavor wrapped up in a croissant-muffin hybrid. It’s a delightful twist on classic favorites that’s perfect for breakfast, brunch, or anytime you crave something truly special that feels both elevated and comforting.

Ingredients You’ll Need

This Peach Pie Cruffins Recipe depends on simple but carefully chosen ingredients. Each one plays a starring role in creating the flaky pastry layers, the sweet and spicy peach filling, and that golden, melt-in-your-mouth finish you’ll adore.

• All-purpose flour: This staple flour forms the backbone of the dough and helps develop that desirable chewy structure.
• Granulated sugar: Adds just the right amount of sweetness to the dough and peach filling.
• Salt: Balances the sweetness and enhances the overall flavor.
• Active dry yeast: Essential for the dough to rise and develop a tender crumb.
• Lukewarm milk and water: Hydrate the yeast gently and create a smooth dough consistency.
• Large egg: Incorporates richness and helps bind the dough.
• Unsalted butter (softened and very cold): Key for that flaky, layered pastry texture with bursts of buttery goodness.
• Peaches: Fresh, ripe peaches bring juicy sweetness and vibrant color.
• Spices (cinnamon, nutmeg): Infuse the filling with warm, comforting notes that complement the peaches perfectly.
• Lemon juice: Brightens the filling and balances the sweetness with a touch of acidity.
• Cinnamon sugar: A final coating that gives the cruffins a sweet, crunchy crust.

How to Make Peach Pie Cruffins Recipe

Step 1: Combine Dry Ingredients

Start by whisking together the flour, sugar, and salt in a large mixing bowl. This ensures the dry ingredients are evenly distributed, setting a balanced base for your dough.

Step 2: Activate the Yeast

In a separate bowl, dissolve the active dry yeast in lukewarm milk and water. Let it rest for 5 to 10 minutes until it becomes foamy—this signals your yeast is alive and ready to work its magic, guaranteeing lightness in the final cruffin.

Step 3: Combine Wet and Dry Ingredients

Pour the yeast mixture and beaten egg into the flour mixture. Stir until a shaggy dough forms. This initial mix creates the foundation of your dough before butter enrichment.

Step 4: Add Softened Butter

Incorporate the softened butter, one tablespoon at a time, mixing well to fully absorb the fat into your dough, which will contribute to tenderness and richness.

Step 5: Knead the Dough

Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic. This develops the gluten structure that’s essential for flaky, layered pastry.

Step 6: First Rise

Place your dough in a lightly oiled bowl, turning to coat, then cover and let rise in a warm spot for 1 to 1.5 hours until doubled in size. This lets the yeast create air pockets that will lighten the texture.

Step 7: Prepare the Butter Block

Let your cold butter soften just enough to be pliable, then pound and roll it into a rectangle layered with flour on parchment paper. Chill this block so it’s ready to laminate into the dough, creating those signature, flaky layers.

Step 8: Roll and Fold for Lamination

Roll your risen dough out, place the butter block in the center, and fold the dough around it. From here, perform a series of “turns” involving rolling and folding the dough into thirds, followed by chilling. Repeat this three times to create beautiful layers.

Step 9: Prepare the Peach Filling

While the dough chills, toss the sliced peaches with sugar, flour, cinnamon, nutmeg, and lemon juice. Dot with small butter pieces—this filling is where all the luscious, tender peach flavor comes alive.

Step 10: Assemble the Cruffins

Roll out the laminated dough, spread the peach filling evenly over it, then roll the dough tightly into a log. Slice the log into 12 equal pieces and place each into a greased muffin tin, cut side up.

Step 11: Second Rise and Bake

Let the cruffins rise again in a warm spot for 30 to 45 minutes until puffed. Then bake at 375°F (190°C) for 25 to 30 minutes until golden and bubbling with aroma.

Step 12: Add the Cinnamon Sugar Coating

After baking, while still warm, dip the tops in melted butter and then into cinnamon sugar. This final touch adds a delightful crunchy, sweet crust that perfectly complements the flaky layers and peach filling.

How to Serve Peach Pie Cruffins Recipe

Garnishes

For a luscious finish, serve your cruffins with a light dusting of powdered sugar, a dollop of whipped cream, or even a scoop of vanilla ice cream for an indulgent treat. Fresh peach slices on the side can brighten the presentation and reinforce that fruity theme.

Side Dishes

These Peach Pie Cruffins make a fantastic centerpiece for brunch alongside fresh fruit salad, creamy yogurt with honey, or a refreshing iced tea. They also pair wonderfully with a mild cheese plate if you want to balance sweet with savory.

Creative Ways to Present

Try serving cruffins in individual dessert cups with a drizzle of caramel sauce or warm peach compote for added elegance. You can also slice them horizontally and turn them into decadent sandwich-style treats with mascarpone and thin peach slices inside.

Make Ahead and Storage

Storing Leftovers

If you have any cruffins left, store them in an airtight container at room temperature for up to two days. This keeps the pastry layers tender without drying out the filling.

Freezing

To save for later, wrap cooled cruffins individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to two months. When you want to enjoy one, thaw overnight in the fridge for best texture.

Reheating

Rewarm cruffins gently in a 325°F (160°C) oven for about 10 minutes. This refreshes the buttery flakiness and warms through the peach filling perfectly, restoring that fresh-baked feel.

FAQs

Can I use canned peaches for this Peach Pie Cruffins Recipe?

Fresh peaches provide the best texture and flavor, but if fresh aren’t available, well-drained canned peaches can work. Just make sure to pat them dry to avoid soggy dough.

How long does the dough need to chill between folds?

Chilling the dough for at least 30 minutes between each fold keeps the butter cold and helps maintain distinct, flaky layers. Patience here really pays off!

Can I make this recipe dairy-free?

Substituting with plant-based butter and milk alternatives can work, but the texture and flavor may vary slightly since traditional dairy butter is key for flaky layering.

What’s the difference between a cruffin and a croissant?

A cruffin is a hybrid between a croissant and a muffin. The dough is laminated like a croissant but baked in a muffin tin and often filled with sweet fillings like fruit or cream.

Can I prepare the dough ahead of time and bake cruffins fresh in the morning?

Absolutely! You can complete the dough preparation and do the final rise for the cruffins overnight in the fridge. Just bring them to room temperature before baking for fresh-out-of-the-oven goodness.

Final Thoughts

Now that you’ve got the full scoop on this Peach Pie Cruffins Recipe, I hope you’re as excited as I am for you to try it out. There’s something truly special about biting into flaky, buttery layers wrapped around warm, spiced peach filling—it’s a hug in pastry form. Whether for a weekend brunch or an anytime treat, these cruffins will surely become a beloved addition to your baking repertoire. Happy baking!

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