Can I use frozen peaches?

Yes, you can use frozen peaches for the filling. Thaw them completely and drain off any excess liquid before using.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours after the final folding and chilling.

Can I skip the folding and chilling steps for the dough?

While you can skip some chilling steps, the folding and chilling process is crucial for creating the laminated dough, which gives the cruffins their signature flaky texture.

Peach Pie Cruffins Recipe | Flaky Croissant-Muffin Pastry

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.

Ingredients

Scale

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

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.
On a floured surface, pound cold butter pats between parchment into a thin sheet. Chill 15-20 minutes.
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.
In a saucepan, combine diced peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook 8-10 minutes until thickened. Cool.
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.
Cover and let rise 30-45 minutes until puffy.
Preheat oven to 375°F (190°C). Bake 25-30 minutes until golden brown.
Mix sugar and cinnamon in a shallow bowl. Brush warm cruffins with melted butter, dip in sugar mixture to coat.
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