Peach Pie Cruffins

Imagine the buttery, flaky layers of a croissant, the indulgent sweetness of a pie, and the bright, juicy flavor of ripe peaches—all rolled into one heavenly treat. That’s exactly what Peach Pie Cruffins deliver. These delightful pastries are a creative twist on traditional peach pie, transformed into a hand-held pastry that’s perfect for breakfast, brunch, or dessert.

Cruffins, a hybrid of croissants and muffins, have taken the baking world by storm. By combining the buttery lamination of croissant dough with the convenient shape of a muffin, you get individual pastries with crisp, golden layers and a soft, tender interior. When filled with spiced peaches and coated in a sweet sugar glaze, these Peach Pie Cruffins become irresistible treats that will wow your family, friends, or even your local brunch crowd.

In this ultimate guide, we’ll walk you through everything you need to know to make these flaky, luscious cruffins, from ingredients and equipment to detailed instructions, tips, variations, and storage methods.

Why You’ll Love These Peach Pie Cruffins

• Flaky, buttery layers: Perfectly laminated dough gives a texture reminiscent of a croissant.
• Juicy peach filling: Spiced and sweetened, the peaches add a burst of flavor in every bite.
• Individual servings: Muffin-sized pastries make sharing easy and mess-free.
• Sweet, shiny glaze: A simple butter-and-sugar coating adds a gorgeous finish.
• Make-ahead potential: Dough can be prepared in advance, making baking easier on busy mornings.
• Impressive yet approachable: These cruffins look fancy but are achievable for home bakers willing to follow the steps carefully.

Ingredients Breakdown

Yield: 12 cruffins

For the Dough

• 500g (about 4 cups) all-purpose flour, plus extra 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
• 1 large egg
• 250g (1 cup plus 2 tablespoons) unsalted butter, very cold, for lamination

For the Peach Filling

• 1 kg (about 2.2 lbs) ripe peaches, peeled, pitted, and sliced
• 80g (1/3 cup plus 1 tablespoon) granulated sugar
• 30g (1/4 cup) cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

For the Glaze

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

Tools & Equipment Needed

• Large mixing bowls
• Measuring cups and spoons
• Whisk and spatula
• Rolling pin
• Parchment paper
• Stand mixer with dough hook (optional)
• Muffin tin (12-cup)
• Plastic wrap
• Wire cooling rack
• Sharp knife or bench scraper

Step-by-Step Instructions

1. Make the Dough

1. In a large bowl, whisk together flour, instant dry yeast, sugar, and salt.
2. In a separate bowl, whisk together lukewarm milk, melted butter, and egg.
3. Pour wet ingredients into the dry ingredients and mix until a shaggy dough forms.
4. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Use a stand mixer with a dough hook for 6–8 minutes if preferred. Add flour a tablespoon at a time if the dough is sticky.
5. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Pro tip: Proper kneading develops gluten, which is crucial for flaky layers.

2. Prepare the Butter for Laminating

1. Place 250g cold butter between two sheets of parchment paper.
2. Using a rolling pin, pound and roll the butter into a 6×8 inch rectangle.
3. Chill the butter in the refrigerator for at least 30 minutes to firm up completely.

Pro tip: Keep butter cold to prevent it from melting into the dough and losing the lamination effect.

3. Laminate the Dough

1. Roll the risen dough into a 12×16 inch rectangle.
2. Place the chilled butter rectangle in the center.
3. Fold one side of the dough over the butter, then fold the other side over, creating a “book fold.” Press gently to seal.
4. Roll the dough into a 10×20 inch rectangle, then fold into thirds like a letter. Wrap in plastic wrap and refrigerate for at least 30 minutes.
5. Repeat rolling, folding, and chilling two more times for a total of three turns. Always chill for at least 30 minutes between turns.

Pro tip: Chilling relaxes the gluten and firms the butter, which is key to achieving distinct, flaky layers.

4. Prepare the Peach Filling

1. In a large bowl, combine sliced peaches, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt.
2. Gently toss until peaches are evenly coated.
3. Let sit 15–20 minutes to release juices.

Pro tip: Slightly firm peaches work best; overripe peaches may become mushy when baked.

5. Assemble the Cruffins

1. Roll out chilled dough into a 12×18 inch rectangle.
2. Evenly spread peach filling over the dough, leaving a small border along one long edge.
3. Starting from the opposite long edge, tightly roll the dough into a log.
4. Cut the log into 12 equal slices.
5. Gently stretch each slice and place it cut-side up in a greased 12-cup muffin tin. Layers should be visible and facing upward.
6. Cover and proof for 30–45 minutes until slightly puffed.

Pro tip: Cutting with a sharp knife prevents squashing layers and filling.

6. Bake the Cruffins

1. Preheat oven to 375°F (190°C).
2. Bake cruffins for 25–30 minutes, until golden brown and filling is bubbly.
3. Cool slightly in the muffin tin before transferring to a wire rack.

7. Add the Sugar Glaze

1. Combine sugar and melted butter in a shallow bowl.
2. While cruffins are warm, dip tops into the sugar mixture to coat evenly.
3. Allow the glaze to set slightly before serving.

Pro tip: Glaze while warm but not hot, to avoid soaking into layers and losing crispness.

Tips & Variations

• Butter Temperature: Keep butter cold throughout lamination for flaky layers.
• Peach Alternatives: Use nectarines or a mixture of berries for different flavors.
• Spice Variations: Add ginger, allspice, or cardamom to the filling for a unique twist.
• Make Ahead: Dough can be prepped and frozen before the final proofing. Bake from frozen with extra 5–10 minutes.
• Vegan Option: Substitute plant-based milk and butter; ensure dough rises adequately.

Flavor Profile & Pairings

• Taste: Sweet, lightly spiced peaches combined with rich, buttery pastry.
• Texture: Flaky, layered exterior with tender, juicy filling inside.
• Pairings:
  • Coffee, cappuccino, or chai tea for breakfast
  • Vanilla ice cream or whipped cream for dessert
  • Sparkling water or fruity mocktails for brunch

Nutritional Overview (Approximate per Cruffin)

Nutrient	Amount
Calories	400–450 kcal
Protein	6–7 g
Carbohydrates	55–60 g
Fat	18–20 g
Fiber	3–4 g
Dietary notes	Vegetarian; not vegan (can be adapted)

Make-Ahead & Storage Tips

• Room Temperature: Best enjoyed fresh. Store in airtight container for up to 2 days.
• Freezing: Freeze baked cruffins individually wrapped; thaw at room temperature or warm in oven.
• Dough Prep: Dough can be prepared and laminated ahead; freeze before final proofing for later baking.

FAQs

1. Can I use frozen peaches?
Yes, but thaw and drain excess liquid before mixing with sugar and cornstarch.

2. How critical is the lamination process?
Essential for flaky layers. Skipping turns reduces crispiness and puffiness.

3. Can I make smaller or larger cruffins?
Yes. Adjust baking time based on size. Smaller ones bake faster, larger ones take longer.

4. Can I substitute butter for a different fat?
For best flavor and lamination, use unsalted butter. Plant-based butter can be used but may slightly alter texture.

5. How long can I store assembled, unbaked cruffins?
Refrigerate up to 24 hours before baking. Keep covered to prevent drying.

Cooking Timeline (at a Glance)

Task	Time
Dough prep & kneading	15 minutes
First rise	1–1.5 hours
Butter prep & chilling	30 minutes
Lamination (3 turns)	1.5–2 hours
Peach filling prep	20 minutes
Assembly & proofing	45 minutes
Baking	25–30 minutes
Glazing & cooling	10 minutes
Total Time	~5 hours

Serving Suggestions

• Serve warm for the best flakiness.
• Pair with ice cream or whipped cream for a decadent dessert.
• Great for brunch buffets or special celebrations.

Ingredient Spotlight

Peaches

• Selection: Firm, ripe peaches for sweet, juicy filling.
• Storage: Keep at room temperature until ripe; refrigerate after slicing.

Butter

• Selection: Unsalted, high-fat butter is ideal for lamination.
• Tip: Cold butter is crucial; avoid softening too much to maintain layers.

Pro Baking Tips

• Keep work surfaces lightly floured but avoid excess flour.
• Use a bench scraper to handle sticky dough.
• Chill dough between turns to relax gluten and maintain crisp layers.
• Don’t overcrowd muffin tin to ensure even baking and puff.

Expanded Conclusion

Peach Pie Cruffins combine the best of classic peach pie and flaky croissant dough, delivering a pastry that is both impressive and approachable. With juicy, spiced peaches, buttery layers, and a sweet glaze, these cruffins are perfect for any occasion—whether a weekend brunch, holiday gathering, or simple treat at home.

Following the steps carefully ensures crisp, flaky layers, tender interiors, and perfectly spiced peach filling. Serve them warm and enjoy the comforting aroma, flavor, and texture of homemade Peach Pie Cruffins. Once you try them, these pastries are sure to become a baking favorite in your kitchen.

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