When you want to create a bakery-worthy treat that combines the buttery layers of a croissant with the convenient shape of a muffin, these Peach Pie Cruffins deliver pure magic in every bite. This innovative pastry features flaky, golden croissant dough shaped into muffin cups and filled with spiced peach pie filling, creating a handheld dessert that’s both elegant and comforting. Each cruffin offers the best of both worlds – the sophisticated technique of laminated dough with the familiar, cozy flavors of homemade peach pie, all topped with a sweet cinnamon sugar coating that makes them absolutely irresistible.
Serves: 8-10 people (makes 12 cruffins)
About This Recipe
The cruffin trend took the pastry world by storm, and this peach pie version elevates the concept to new heights. What makes these special is the combination of buttery, flaky pastry with the seasonal sweetness of fresh peaches and warm spices. The technique involves rolling croissant dough into spirals that fit perfectly into muffin tins, creating natural pockets for the fruit filling. While the process requires some patience for the dough preparation, the results are spectacular – each cruffin has distinct layers that separate beautifully when pulled apart, revealing pockets of sweet, jammy peaches throughout.
Ingredients You’ll Need
For the croissant dough:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 2/3 cup warm milk (110°F)
- 1 large egg
- 2 tablespoons melted butter
- 1 cup cold unsalted butter for laminating
For the peach filling:
- 4 large ripe peaches, peeled and diced small
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 tablespoon lemon juice
For finishing:
- 1 egg beaten with 1 tablespoon milk (egg wash)
- 1/2 cup granulated sugar mixed with 1 teaspoon cinnamon
- 2 tablespoons melted butter
Getting Your Kitchen Ready
This recipe requires advance planning as the dough needs several hours of chilling time. Plan to start the dough the day before you want to bake, or early in the morning for evening baking.
Have a 12-cup muffin tin ready, along with a rolling pin and plenty of counter space for working with the dough. A bench scraper is helpful but not essential.
Making the Enriched Dough
In a large mixing bowl, whisk together the flour, granulated sugar, and salt. In a small bowl, dissolve the yeast in warm milk and let it foam for 5 minutes to ensure it’s active.
Add the yeast mixture, egg, and melted butter to the flour mixture. Stir until a shaggy dough forms, then knead on a lightly floured surface for 5-6 minutes until smooth.
Place the dough in a greased bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight. This initial chilling makes the dough easier to work with during lamination.
Preparing the Butter Block
Remove the cold butter from the refrigerator and place it between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6×8 inch rectangle.
The butter should be pliable but still cold – it should bend without breaking but not be so soft that it melts. If it gets too soft, refrigerate it for 15 minutes.
The Lamination Process
On a lightly floured surface, roll the chilled dough into a 10×12 inch rectangle. Place the butter block in the center of the dough.
Fold the dough over the butter like a letter, sealing the seams by pinching them together. This creates your first fold.
Roll the dough gently into a rectangle again, being careful not to let the butter break through the dough. Fold it into thirds once more, then wrap and refrigerate for 30 minutes.
Repeat this rolling and folding process two more times, chilling for 30 minutes between each fold. This creates the layers that make cruffins so special.
Creating the Peach Filling
While the dough chills, combine the diced peaches, brown sugar, granulated sugar, cornstarch, vanilla, cinnamon, nutmeg, and salt in a medium saucepan.
Cook over medium heat for 8-10 minutes, stirring frequently, until the peaches release their juices and the mixture thickens to a jam-like consistency.
Stir in the lemon juice and remove from heat. Let the filling cool completely before using. It should be thick enough to hold its shape but not dry.
Shaping Your Cruffins
After the final fold and chill, roll the dough on a lightly floured surface into a large rectangle, about 16×12 inches and 1/4 inch thick.
Cut the dough into 12 strips, each about 1 inch wide and 16 inches long. Working with one strip at a time, roll it into a tight spiral, tucking the end underneath.
Grease your muffin tin thoroughly with butter. Place each spiral into a muffin cup, spiral side up. The dough should fill about two-thirds of each cup.
Adding the Peachy Center
Using your thumb or the handle of a wooden spoon, create a well in the center of each cruffin spiral, being careful not to go all the way through to the bottom.
Spoon about 1 tablespoon of the cooled peach filling into each well. Don’t overfill, as the filling will bubble up during baking.
The Final Rise
Cover the filled muffin tin loosely with plastic wrap and let the cruffins rise in a warm place for 45 minutes to 1 hour, until they’ve puffed up and look lighter.
During the last 15 minutes of rising, preheat your oven to 375°F. This ensures even baking from the start.
Baking to Golden Perfection
Brush the tops of the risen cruffins with egg wash, being careful not to let it pool in the peach filling. This creates the beautiful golden color.
Bake for 18-22 minutes, or until the cruffins are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach 190°F.
If the tops brown too quickly, tent them loosely with foil for the last 5 minutes of baking.
The Sweet Finishing Touch
While the cruffins are still warm, brush the tops with melted butter and immediately roll them in the cinnamon sugar mixture. This creates a delightful sweet coating.
The warm butter helps the cinnamon sugar adhere and creates an irresistible crust that contrasts beautifully with the flaky layers underneath.
Serving Your Masterpiece
Let the cruffins cool in the pan for 5 minutes before carefully removing them. They’re best served warm when the layers are most distinct and the peach filling is still slightly gooey.
Serve immediately for the ultimate experience, though they remain delicious at room temperature for several hours.
Tips for Bakery-Quality Results
Keep your butter at the right temperature throughout the lamination process. Too cold and it will break through the dough; too warm and it will melt and create a greasy mess.
Don’t skip the chilling steps between folds. These rest periods allow the gluten to relax and make the dough easier to roll without tearing.
Use ripe but firm peaches for the best texture in the filling. Overripe peaches will create too much liquid and make the cruffins soggy.
Make-Ahead Magic
The shaped cruffins can be refrigerated overnight before the final rise and baking. Just add an extra 15-20 minutes to the rising time.
The peach filling can be made up to 2 days ahead and stored in the refrigerator. Bring it to room temperature before using.
Storage and Reheating
Fresh cruffins are best eaten the day they’re made, but they can be stored covered at room temperature for up to 2 days.
To refresh day-old cruffins, warm them in a 300°F oven for 5-7 minutes to restore the flaky texture.
These Peach Pie Cruffins represent the perfect fusion of classic pastry technique with modern innovation, creating a treat that’s both familiar and exciting. The combination of buttery, flaky layers with sweet, spiced peaches makes each bite a delightful surprise, proving that sometimes the best creations come from combining the best elements of our favorite desserts.
