Peach Pie Cruffins: Imagine biting into a flaky, buttery croissant that’s been transformed into a miniature peach pie. That’s precisely what you get with these delightful treats! This isn’t just a recipe; it’s an experience, a fusion of two beloved desserts that will leave you craving more.

While the exact origins of the cruffin are relatively modern, dating back to the early 2010s in San Francisco, the concept of combining pastry elements is timeless. Think of the croissant, a Viennese creation perfected in France, meeting the classic American peach pie, a symbol of summer and home baking. The Peach Pie Cruffins bring together the best of both worlds.

What makes these cruffins so irresistible? It’s the symphony of textures and flavors. The crisp, layered exterior gives way to a soft, yielding interior filled with sweet, juicy peaches. The buttery richness of the croissant dough perfectly complements the tangy-sweetness of the peach filling. Plus, they’re surprisingly convenient to make, especially if you use store-bought croissant dough. Whether you’re looking for a show-stopping brunch item or a delightful dessert, these Peach Pie Cruffins are guaranteed to impress!

Ingredients:

For the Dough:

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

For the Butter Block:

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

For the 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

For the Sugar Coating:

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

Preparing the Dough:

Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
Activate the Yeast: In a separate small bowl, dissolve the yeast in the lukewarm milk and water. Let it stand for 5-10 minutes until foamy. This indicates that the yeast is active. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
Combine Wet and Dry: Pour the yeast mixture and the beaten egg into the dry ingredients. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
Add Softened Butter: Add the softened butter, one tablespoon at a time, mixing well after each addition until the butter is fully incorporated. The dough will be sticky at this point, and that’s perfectly fine.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 6-8 minutes. The dough should pass the windowpane test – meaning you can stretch a small piece of dough thin enough to see light through it without tearing.
First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Preparing the Butter Block:

Soften the Butter Slightly: Take the very cold butter and let it sit at room temperature for about 10-15 minutes, just until it’s pliable enough to work with but still very cold. It shouldn’t be greasy or melted at all.
Combine Butter and Flour: Place the butter between two large sheets of parchment paper. Use a rolling pin to pound and roll the butter into a 8×10-inch rectangle. Sprinkle the flour evenly over the butter.
Shape and Chill: Fold the parchment paper over the butter, sealing it completely. Use a rolling pin to even out the butter and flour mixture. Place the butter block in the refrigerator for at least 30 minutes to firm up. This is crucial for creating those flaky layers!

Laminating the Dough:

Roll Out the Dough: On a lightly floured surface, roll out the risen dough into a 12×16-inch rectangle.
Place the Butter Block: Remove the butter block from the refrigerator and unwrap it. Place the butter block in the center of the dough rectangle.
Fold the Dough: Fold one side of the dough over the butter block, covering half of it. Then, fold the other side of the dough over, completely enclosing the butter block. You should now have a dough “package” with the butter inside.
First Turn: Gently press down on the dough package with your rolling pin to flatten it slightly. Then, roll it out into a 12×18-inch rectangle. Be careful not to press too hard, or the butter might start to melt.
Book Fold: Fold the dough into thirds, like folding a letter. This is called a book fold. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
Second Turn: Repeat the rolling and folding process. Roll the dough out into a 12×18-inch rectangle, then fold it into thirds (book fold). Wrap the dough tightly in plastic wrap and refrigerate for another 30 minutes.
Third Turn: Repeat the rolling and folding process one more time. Roll the dough out into a 12×18-inch rectangle, then fold it into thirds (book fold). Wrap the dough tightly in plastic wrap and refrigerate for a final 30 minutes. These turns are what create the beautiful layers in your cruffins.

Preparing the Peach Filling:

Combine Peach Filling Ingredients: In a large bowl, gently toss together the sliced peaches, sugar, flour, cinnamon, nutmeg, and lemon juice. Make sure the peaches are evenly coated with the mixture.
Add Butter: Dot the peach mixture with the small pieces of butter. This will add richness and flavor to the filling.
Set Aside: Set the peach filling aside while you prepare the dough for shaping.

Shaping and Baking the Cruffins:

Roll Out the Dough: Remove the laminated dough from the refrigerator and roll it out into a large rectangle, about 12×24 inches. The dough should be about 1/8 inch thick.
Spread the Peach Filling: Evenly spread the peach filling over the entire surface of the dough.
Roll Up the Dough: Starting from one long edge, tightly roll up the dough into a log.
Slice the Log: Using a sharp knife or a pizza cutter, slice the log into 12 equal pieces. Each piece will be a cruffin.
Prepare the Muffin Tin: Grease a 12-cup muffin tin thoroughly.
Place Cruffins in Muffin Tin: Place each cruffin, cut-side up, into a muffin cup.
Second Rise: Cover the muffin tin with plastic wrap and let the cruffins rise in a warm place for 30-45 minutes, or until they have puffed up slightly.
Preheat Oven: Preheat your oven to 375°F (190°C).
Bake the Cruffins: Bake the cruffins for 25-30 minutes, or until they are golden brown and the filling is bubbly.
Cool Slightly: Let the cruffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Preparing the Sugar Coating:

Combine Sugar and Cinnamon: In a shallow bowl, combine the granulated sugar and cinnamon.
Melt the Butter: Melt the butter in a separate bowl.
Coat the Cruffins: While the cruffins are still slightly warm, dip the tops of each cruffin into the melted butter, then immediately dip them into the cinnamon-sugar mixture, coating them generously.
Serve and Enjoy: Serve the Peach Pie Cruffins warm or at room temperature. They are best enjoyed fresh!

Tips for Success:

Keep the Butter Cold: The key to flaky cruffins is keeping the butter cold throughout the lamination process. If the butter starts to melt, the layers will not form properly.
Don’t Overwork the Dough: Overworking the dough will result in tough cruffins. Be gentle when rolling and folding the dough.

Conclusion:

And there you have it! These Peach Pie Cruffins are truly something special, a delightful fusion of flaky pastry and the comforting flavors of a classic peach pie. I genuinely believe this recipe is a must-try for anyone who loves baking, or simply enjoys a delicious and unique treat. The combination of the buttery, croissant-like texture with the sweet and tangy peach filling is simply irresistible. It’s the kind of dessert that will impress your friends and family, and leave them begging for more.

But why is this recipe a must-try? It’s more than just a delicious dessert; it’s an experience. The process of creating these cruffins is rewarding, and the end result is a testament to your baking skills. Plus, it’s a fantastic way to use up those ripe summer peaches! Imagine biting into a warm, freshly baked cruffin, the flaky layers crumbling in your mouth as the sweet peach filling bursts with flavor. It’s pure bliss, I tell you!

Beyond the sheer deliciousness, these Peach Pie Cruffins are incredibly versatile. Serve them warm with a scoop of vanilla ice cream for an extra decadent treat. A dollop of whipped cream and a sprinkle of cinnamon would also be divine. For a brunch gathering, arrange them beautifully on a platter and watch them disappear in minutes. They’re also perfect for a picnic or a potluck – easy to transport and guaranteed to be a crowd-pleaser.

Looking for variations? Don’t be afraid to experiment! Try adding a sprinkle of chopped pecans or walnuts to the filling for a nutty crunch. A dash of almond extract to the peach mixture will enhance the flavor beautifully. You could even substitute the peaches with other fruits like nectarines, plums, or even a mix of berries. The possibilities are endless! For a richer flavor, consider using brown butter in the pastry dough. It adds a depth of flavor that complements the sweetness of the peaches perfectly.

Serving Suggestions:

* Warm with vanilla ice cream
* Topped with whipped cream and cinnamon
* As part of a brunch spread
* Perfect for picnics and potlucks

Variations:

* Add chopped nuts to the filling
* Use almond extract for enhanced flavor
* Substitute peaches with other fruits
* Use brown butter in the pastry dough

I’m so excited for you to try this recipe! I poured my heart into developing it, and I truly believe you’ll love the results. Don’t be intimidated by the seemingly complex process; I’ve broken it down into easy-to-follow steps. Just take your time, follow the instructions carefully, and most importantly, have fun!

Now, it’s your turn! I encourage you to give these Peach Pie Cruffins a try. I’m confident that you’ll be amazed by how delicious and rewarding they are to make. And please, don’t be shy! Share your experience with me. I’d love to hear how they turned out, what variations you tried, and any tips or tricks you discovered along the way. You can leave a comment below, tag me on social media, or even send me an email. I can’t wait to see your creations! Happy baking, and enjoy every delicious bite of your homemade **Peach Pie Cruffins**!

Peach Pie Cruffins: A Deliciously Easy Recipe