Peach Pie Cruffins Recipe | Flaky Croissant-Muffin Pastry

Peach Pie Cruffins are the ultimate mashup of buttery croissants and fluffy muffins, filled with sweet, spiced peach pie filling. These flaky, golden swirls are a show-stopping pastry perfect for breakfast, brunch, or dessert. Each bite combines layers of soft laminated dough with juicy peaches, cinnamon, and sugar, then finished with a buttery cinnamon-sugar coating.

If you love creative bakes, these homemade cruffins will quickly become your new favorite treat. Whether you’re serving them fresh out of the oven or as a sweet gift, Peach Pie Cruffins are guaranteed to impress. Get ready to bake and enjoy this irresistible recipe!

What is Peach Pie Cruffins?

Cruffins, Peach Pie Cruffins that is, the pastry child that resulted from a passionate affair between a croissant and a muffin! But why “Cruffins”? Is it because they make you wanna “cruffin- up” your dreams with deliciousness? Or perhaps because they are so delightful that you can’t help but “Cruffin cry” tears of joy after your first bite? Honestly, nobody truly knows the answer, but what we DO know is that these swirly, flaky towers of peach pie perfection are about to become your new favorite obsession.

You know what they say, ‘the way to a man’s or woman’s heart is through their stomach,’ and these Peach Pie Cruffins are sure to win them over! So, are you ready to bake up a batch of these irresistible cruffins and spread the love? Let’s get baking!

Key Ingredients for Peach Pie Cruffins:

Here’s a visual representation of all the goodies we’ll need to create our Peach Pie Cruffin masterpiece:

Here’s a detailed list of ingredients needed for the Peach Pie Cruffins:

For the Dough:

• 2 1/4 cups (280g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 teaspoon instant dry yeast
• 1/2 teaspoon salt
• 1/2 cup (120ml) warm milk (about 105-115°F or 40-46°C)
• 2 large egg yolks
• 1/4 cup (60ml) water
• 1 cup (2 sticks or 226g) unsalted European butter, cold and cut into thin pats

For the Peach Filling:

• 4 cups (about 4 medium) ripe peaches, peeled and diced
• 1/4 cup (50g) granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice

For the Sugar Coating:

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

How to Make Peach Pie Cruffins:

This Peach Pie Cruffins recipe offers a delicious blend of flaky pastry and sweet, fruity filling. It’s surprisingly easy to make, requiring about 30 minutes of prep time and a total bake time of roughly 35-40 minutes.

The final result is a show-stopping dessert that tastes even better than it looks!

Step-by-Step Instructions:

1. Prepare the Dough:

• Mix the Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl), combine the flour, sugar, instant dry yeast, and salt.
• Add the Wet Ingredients: In a separate bowl, whisk together the warm milk, egg yolks, and water. Add this mixture to the dry ingredients and mix on low speed until a shaggy dough forms.
• Knead the Dough: Increase the speed to medium and knead the dough for 5-7 minutes, or until it becomes smooth and elastic. Alternatively, knead the dough by hand on a lightly floured surface for about 10 minutes.
• First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

2. Laminate the Dough (Butter Incorporation):

• Prepare the Butter: On a lightly floured surface, arrange the cold butter pats close together in a rectangle shape, about 8×12 inches. Place a sheet of parchment paper over the butter and use a rolling pin to gently pound and flatten the butter pats into a thin, even sheet. Transfer the butter sheet (still between the parchment paper) to a baking sheet and chill in the freezer for 15-20 minutes, or until firm but still pliable.
• Roll Out the Dough: On a lightly floured surface, roll out the risen dough into a rectangle about 12×18 inches.
• Enclose the Butter: Remove the butter sheet from the freezer and peel off the top sheet of parchment paper. Place the butter sheet on one half of the dough, then fold the other half over to completely enclose the butter. Pinch the edges to seal.
• First Fold and Turn: Gently roll out the dough into a rectangle about 12×18 inches. Fold the dough into thirds, like a letter (a “book fold”). Wrap the dough tightly in plastic wrap and chill in the refrigerator for 30 minutes.
• Second Fold and Turn: Rotate the dough 90 degrees (so that the short end is facing you), and repeat the rolling, folding, and chilling process. This is your second “book fold.” Wrap the dough tightly in plastic wrap and chill in the refrigerator for another 30 minutes.
• Third Fold and Turn: Repeat the rolling, folding, and chilling process one more time. This is your third “book fold.” Chill the dough in the refrigerator for at least 1 hour, or up to overnight.

3. Prepare the Peach Filling:

• Combine Ingredients: In a medium saucepan, combine the diced peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
• Cook the Filling: Cook over medium heat, stirring constantly, until the mixture thickens and the peaches are tender, about 8-10 minutes. Remove from heat and let cool slightly.

4. Assemble the Cruffins:

• Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a rectangle about 12×18 inches.
• Spread the Filling: Spread the peach filling evenly over the dough, leaving a small border around the edges.
• Roll into a Log: Starting from one long edge, tightly roll up the dough into a log.
• Cut and Shape: Use a sharp knife to trim off the ends of the log. Then, cut the log into 12 equal pieces.
• Place in Muffin Tins: Grease or line a 12-cup muffin tin. Place each cruffin piece, cut-side up, into a muffin cup.

5. Second Proof (Final 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.

6. Bake the Cruffins:

• Preheat Oven: Preheat oven to 375°F (190°C).
• Bake: Bake the cruffins for 25-30 minutes, or until golden brown.

7. Sugar Coating:

• Prepare Sugar Mixture: In a shallow bowl, combine the sugar and cinnamon.
• Brush with Butter: While the cruffins are still warm, brush the tops with melted butter and then dip them into the sugar mixture, coating them generously.

Why You’ll Love This Peach Pie Cruffins

These Peach Pie Cruffins are more than just a dessert; they’re an experience. The crispy, flaky layers of the dough give way to a burst of sweet, juicy peach flavor infused with warm cinnamon and nutmeg! Making these at home is not only incredibly rewarding but also drastically cheaper than buying them from a fancy bakery.

Plus, you get to control the ingredients and customize the recipe as you please. This recipe also incorporates a beautiful peach filling that really elevates the cruffins from a simple pastry to a decadent dessert. If you like croissants you should try this too! So, ditch the store-bought pastries and treat yourself to the joy of homemade Peach Pie Cruffins!

What to Serve Peach Pie Cruffins With:

Enhance the Peach Pie Cruffin experience by pairing them with complementary flavors and textures!

• Vanilla Bean Ice Cream: The creamy coolness of vanilla ice cream is the perfect complement to the warm, flaky cruffins.
• Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch.
• Coffee or Tea: The perfect accompaniment for a delightful brunch or afternoon treat.
• Sparkling Wine or Prosecco: For a touch of elegance, pair these cruffins with a glass of bubbly.
• Fresh Berries: Adds a fresh and vibrant contrast to the warm dessert.

Top Tips for Perfecting Peach Pie Cruffins:

• Cold Butter is Key: Ensure the butter is very cold when laminating the dough. This will create distinct layers of butter and dough, resulting in a flaky texture. Do not skip chilling!
• Don’t Overwork the Dough: Overworking the dough will develop the gluten too much, resulting in a tough pastry.
• Adjust Sugar to Taste: Adjust the amount of sugar in the peach filling based on the sweetness of your peaches.
• Use Ripe but Firm Peaches: Overripe peaches will be too mushy and watery.
• Bake Until Golden Brown: Make sure the cruffins are golden brown before removing them from the oven. This ensures they are fully cooked and have a crispy exterior.
• Ingredient Substitutions: You can substitute different fruits(apple, plum), nuts, or cinnamon chips.

Storing and Reheating Tips:

Storing:

• Room Temperature: Peach Pie Cruffins are best enjoyed fresh, but they can be stored at room temperature in an airtight container for up to 2 days. Keep in mind they gradually lose their crispness.
• Refrigeration: For longer storage, store the cruffins in an airtight container in the refrigerator for up to 4 days. The texture may soften, but they will still be delicious.

Reheating:

• Oven: Preheat oven to 350°F (175°C). Place the cruffins on a baking sheet and bake for 5-7 minutes, or until warmed through.
• Microwave: Microwave the cruffins for 15-20 seconds on medium power. Be careful not to overheat them or they will become soggy.
• Freezing:
  • Freeze Before Baking: You can freeze unbaked cruffins: Place the shaped cruffins in muffin cups on a baking sheet and freeze for a a couple hours until solid. Then transfer to a freezer bag for 2-3 months. Bake from frozen (with extra bake time).
  • Freeze Baked Cruffins: Baked cruffins can also be frozen (with extra bake time), for 1-2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts:

This Peach Pie Cruffins recipe is a delightful fusion of flavors and textures that will leave you wanting more. While the process might seem a bit involved, the end result is well worth the effort. Get ready to impress your friends and family with these stunning and incredibly tasty pastries! Once you’ve mastered those you will easily make other variations like apple crullfins or pecan cruffins

Discover more here : The Ultimate Baking Hub: Classic & Seasonal Recipes for Home Bakers

More Spooky & Delicious Recipes to Try:

• Follow us on Pinterest for more homemade recipes
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• Baked Cheese Mummies
• Black Velvet Cheesecake Cookies
• Pumpkin Chocolate Chip Bread

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Peach Pie Cruffins

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• Author: Ruthie Miller
• Total Time: 1 hour 5 minutes
• Yield: 12 cruffins 1x
• Diet: Vegetarian

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Description

Cruffins, Peach Pie Cruffins that is, the pastry child of a croissant and a muffin! These swirly, flaky towers of peach pie perfection are sure to win hearts with their sweet, buttery layers and juicy peach filling.

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Ingredients

Scale 1x2x3x

• 2 1/4 cups (280g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 teaspoon instant dry yeast
• 1/2 teaspoon salt
• 1/2 cup (120ml) warm milk (105-115°F / 40-46°C)
• 2 large egg yolks
• 1/4 cup (60ml) water
• 1 cup (226g) unsalted European butter, cold, cut into thin pats
• 4 cups ripe peaches, peeled and diced
• 1/4 cup (50g) granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1/2 cup (100g) granulated sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)
• 1/4 cup (50g) melted butter for brushing

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Instructions

1. In a stand mixer, combine flour, sugar, yeast, and salt. Whisk warm milk, egg yolks, and water, then add to dry mix. Knead 5-7 minutes until smooth. Cover and let rise 1-1.5 hours.
2. On a floured surface, pound cold butter pats between parchment into a thin sheet. Chill 15-20 minutes.
3. Roll dough into 12×18 rectangle, place butter sheet on half, fold over, seal edges. Roll, fold into thirds (book fold), wrap and chill 30 minutes. Repeat 2 more times, chilling between folds. Rest 1 hour or overnight.
4. In a saucepan, combine diced peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook 8-10 minutes until thickened. Cool.
5. Roll dough to 12×18 rectangle, spread peach filling evenly, roll into a log, trim ends, and cut into 12 pieces. Place in greased muffin tin, cut side up.
6. Cover and let rise 30-45 minutes until puffy.
7. Preheat oven to 375°F (190°C). Bake 25-30 minutes until golden brown.
8. Mix sugar and cinnamon in a shallow bowl. Brush warm cruffins with melted butter, dip in sugar mixture to coat.
9. Serve warm and enjoy!

Notes

For best results, chill the dough overnight for extra flaky layers. Enjoy these warm for maximum deliciousness!

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Fusion

Nutrition

• Serving Size: 1 cruffin
• Calories: 310
• Sugar: 18g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg