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Peach Pie Cruffins Recipe

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  • Author: Kimberly
  • Prep Time: 30 minutes (plus 3 hours chilling and 1 to 1.5 hours first rise)
  • Cook Time: 30 minutes
  • Total Time: 5 hours
  • Yield: 12 cruffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Peach Pie Cruffins combine the flaky, buttery layers of croissants with the sweet, fruity goodness of peach pie filling. This easy-to-follow recipe uses laminated dough that is rolled with a peach and spice filling, baked in muffin tins to create irresistible individual pastries perfect for breakfast or dessert.

Ingredients

Dough Ingredients

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

Peach Filling Ingredients

  • 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

Finishing Ingredients

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

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to create the base of your dough.
  2. Activate the Yeast: In a separate small bowl, dissolve the yeast in lukewarm milk and water. Let it rest for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
  3. Combine Wet and Dry: Pour the yeast mixture and beaten egg into the dry ingredients. Mix until a rough, shaggy dough forms.
  4. Add Softened Butter: Incorporate the softened butter into the dough, adding it one tablespoon at a time and mixing thoroughly after each addition until fully incorporated.
  5. Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
  6. First Rise: Place the dough in a lightly oiled bowl, turning to coat it evenly. Cover and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
  7. Prepare Butter Block: Let the very cold butter sit at room temperature for 10-15 minutes until just pliable but still cold. Place between two sheets of parchment, pound and roll into an 8×10-inch rectangle, then sprinkle flour evenly on top. Fold the parchment over, seal, and roll to even out. Chill in refrigerator for at least 30 minutes.
  8. Roll Out Dough: On a floured surface, roll the risen dough into a 12×16-inch rectangle.
  9. Enclose Butter Block: Remove butter block from fridge and place in center of dough. Fold dough sides over to fully encase the butter.
  10. First Turn: Gently press the dough package flat, then roll it out to a 12×18-inch rectangle.
  11. Book Fold: Fold the dough into thirds like a letter. Wrap tightly in plastic wrap and chill for 30 minutes.
  12. Second Turn: Repeat rolling to 12×18 inches, folding into thirds, wrapping, and chilling for another 30 minutes.
  13. Third Turn: Repeat the rolling and folding one last time and chill for a final 30 minutes.
  14. Prepare Peach Filling: In a large bowl, gently toss peaches with sugar, flour, cinnamon, nutmeg, and lemon juice. Dot with small butter pieces and set aside.
  15. Roll Out Dough for Filling: Remove dough from fridge and roll out to a 12×24-inch rectangle about 1/8 inch thick.
  16. Spread Filling: Evenly distribute the peach filling over the dough surface.
  17. Roll the Dough: Starting from a long edge, tightly roll the dough into a log.
  18. Slice into Cruffins: Using a sharp knife or pizza cutter, cut the log into 12 equal slices.
  19. Prepare Muffin Tin: Thoroughly grease a 12-cup muffin tin.
  20. Place Cruffins: Set each slice, cut side up, into a muffin cup.
  21. Second Rise: Cover the tin with plastic wrap and let the cruffins rise in a warm place for 30-45 minutes until slightly puffed.
  22. Preheat Oven: Heat the oven to 375°F (190°C).
  23. Bake Cruffins: Bake for 25-30 minutes until golden brown and the filling bubbles.
  24. Cool: Allow cruffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  25. Prepare Coating: Combine granulated sugar and cinnamon in a shallow bowl. Melt butter separately.
  26. Coat Cruffins: While still warm, dip the tops of each cruffin first in melted butter, then immediately into the cinnamon sugar to coat generously.
  27. Serve: Enjoy warm or at room temperature, ideally fresh for best flavor and texture.

Notes

  • Ensure butter for laminating is cold but pliable to create the perfect flaky layers.
  • Rolling and folding the dough (turns) three times is essential for layering the butter within the dough.
  • Use ripe peaches for the best natural sweetness and flavor in the filling.
  • The second rise in the muffin tin helps cruffins develop a light and airy texture before baking.
  • Cooling cruffins slightly before dipping in butter and cinnamon sugar helps the coating stick well without melting away.
  • Store leftovers in an airtight container; reheat gently to restore flakiness.

Find it online: https://slsrecipes.com/peach-pie-cruffins-recipe/