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Peach Pie Cruffins: A Deliciously Easy Recipe

Peach Pie Cruffins: A Deliciously Easy Recipe
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4.7 from 24 reviews

Peach Pie Cruffins combine the flaky, buttery layers of a cruffin—a delicious hybrid of croissant and muffin—with a sweet, spiced peach filling reminiscent of classic peach pie. This recipe guides you through making laminated dough from scratch, preparing a luscious peach filling, and assembling these irresistible, golden pastries topped with a cinnamon-sugar coating. Perfect for breakfast, brunch, or dessert, these cruffins delight with their tender layers and juicy fruit filling.

Ingredients

Scale

Cruffin Dough:

  • 500g (about 4 cups) all-purpose flour, plus more for dusting
  • 10g (2 teaspoons) instant dry yeast
  • 50g (1/4 cup) granulated sugar
  • 10g (2 teaspoons) salt
  • 300ml (1 1/4 cups) lukewarm milk
  • 60g (1/4 cup) unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 250g (1 cup plus 2 tablespoons) unsalted butter, very cold, for laminating

Peach Filling:

  • 1 kg (about 2.2 lbs) ripe peaches, peeled, pitted, and sliced
  • 100g (1/2 cup) granulated sugar
  • 30g (1/4 cup) cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces

Sugar Coating:

  • 100g (1/2 cup) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 50g (1/4 cup) unsalted butter, melted

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, instant dry yeast, granulated sugar, and salt until evenly mixed.
  2. Add Wet Ingredients: In a separate bowl, whisk lukewarm milk, melted (but cooled) butter, and the lightly beaten egg until combined.
  3. Mix Dough: Pour the wet ingredients into the dry ingredients and stir to form a shaggy dough.
  4. Knead the Dough: Transfer dough to a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, or use a stand mixer with dough hook on medium speed for 6–8 minutes until slightly tacky but not sticky.
  5. First Rise: Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  6. Prepare Butter Block: While dough rises, place very cold butter between parchment sheets and pound/roll into a 6×8 inch rectangle; keep chilled and firm throughout process.
  7. Chill Dough: After rising, punch down dough gently, wrap in plastic, and refrigerate for at least 30 minutes to relax gluten.
  8. First Lamination: Roll chilled dough into a 12×16 inch rectangle. Place butter block in center, fold one side over butter, then fold other side to encase it; pinch edges to seal.
  9. First Fold: Rotate dough 90 degrees and roll out again to 12×16 inch rectangle. Fold into thirds like a letter. Wrap in plastic and chill for 30 minutes.
  10. Second Fold: Repeat rolling and single letter fold; chill for another 30 minutes.
  11. Third Fold: Repeat rolling and folding once more; chill final 30 minutes to keep butter firm.
  12. Make Peach Filling: In a bowl, toss sliced peaches with sugar, cornstarch, cinnamon, and nutmeg; stir in lemon juice and dot with butter pieces. Set aside.
  13. Final Roll Out: Roll chilled dough into a 12×24 inch rectangle, about 1/8 inch thick.
  14. Cut Strips: Using a pizza cutter or sharp knife, cut dough lengthwise into 1-inch wide strips.
  15. Fill Strips: Spoon generous amounts of peach filling down center of each strip.
  16. Roll Strips: Roll each strip up tightly from one end, tucking the dough end underneath to seal the spiral.
  17. Prepare Muffin Tin: Grease a 12-cup muffin tin and place each rolled cruffin into a cup.
  18. Second Rise: Cover the tin with plastic wrap and let the cruffins rise in a warm place for 30–45 minutes until puffy.
  19. Preheat Oven: Preheat oven to 375°F (190°C).
  20. Bake: Bake cruffins for 25–30 minutes until golden brown and filling is bubbly.
  21. Cool Slightly: Let cruffins rest in muffin tin for 5–10 minutes before transferring to wire rack to cool completely.
  22. Apply Sugar Coating: Combine sugar and cinnamon in shallow bowl. Brush warm cruffins with melted butter, then roll in sugar mixture to coat evenly.

Notes

  • Keep the butter cold throughout lamination to ensure flaky layers.
  • Chilling times are essential to relax gluten and keep layers defined—do not skip.
  • If peaches are very juicy, you can drain excess liquid before filling to prevent soggy dough.
  • Use a sharp knife or pizza cutter for clean, straight dough strips.
  • Serve cruffins the same day for best texture; they can be reheated gently before serving.
  • Optional sugar coating enhances sweetness and adds texture, but can be omitted for a less sweet version.

Nutrition

Keywords: cruffin, peach pie, laminated dough, pastry, breakfast, dessert, peach filling, cinnamon sugar

Find it online: https://delishfamilyrecipe.com/peach-pie-cruffins-a-deliciously-easy-recipe-2/