Peach Pie Cruffins: A Deliciously Unique Dessert Recipe

Peach Pie Cruffins: Imagine biting into a flaky, buttery croissant that’s been transformed into a miniature peach pie. That’s precisely what you get with these delightful treats! I’m thrilled to share this recipe, a delightful fusion of two beloved desserts that will undoubtedly become a new favorite in your household.

While the exact origins of the cruffin are relatively modern, dating back to the early 2010s in San Francisco, the concept of combining pastry elements has a rich history. Think of the kouign-amann from Brittany, France, or even the humble croissant itself, a descendant of the Austrian kipferl. This Peach Pie Cruffins recipe takes that spirit of innovation and applies it to a classic American dessert: the peach pie.

What makes these cruffins so irresistible? It’s the perfect marriage of textures and flavors. The crisp, layered exterior gives way to a soft, yielding interior filled with juicy, sweet peaches. The buttery richness of the croissant dough complements the tangy sweetness of the fruit, creating a symphony of sensations in every bite. Plus, they’re surprisingly easy to make, especially if you use store-bought croissant dough. Whether you’re looking for a show-stopping brunch item or a delightful afternoon treat, these Peach Pie Cruffins are guaranteed to impress. So, let’s get baking!

this Recipe

Ingredients:

• For the Dough:
• 500g strong bread flour, plus extra for dusting
• 10g instant dried yeast
• 50g granulated sugar
• 10g salt
• 300ml lukewarm milk
• 1 large egg, lightly beaten
• 50g unsalted butter, softened
• For the Lamination (Butter Block):
• 250g unsalted butter, very cold
• For the Peach Filling:
• 1kg ripe peaches, peeled, pitted, and sliced
• 100g granulated sugar
• 30g cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• Pinch of salt
• For the Sugar Coating:
• 100g granulated sugar
• 50g unsalted butter, melted

Preparing the Dough:

1. In a large bowl, whisk together the flour, yeast, sugar, and salt. Make sure the yeast is well distributed; we don’t want any pockets of concentrated yeast.
2. Add the lukewarm milk and beaten egg to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
3. Add the softened butter to the dough. Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step. The dough should be slightly tacky but not sticky.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp cloth and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This first rise is crucial for developing flavor and texture.

Preparing the Butter Block:

1. While the dough is rising, prepare the butter block. This is a key step for creating those beautiful, flaky layers. Place the cold butter between two sheets of parchment paper.
2. Using a rolling pin, pound and roll the butter into a 15cm x 20cm rectangle. The butter needs to be cold and firm but pliable enough to roll. If it starts to melt, return it to the refrigerator for a few minutes.
3. Once rolled, wrap the butter block in parchment paper and refrigerate until ready to use. You want it to be very cold and firm.

Laminating the Dough:

1. Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface.
2. Roll the dough into a 30cm x 40cm rectangle. Make sure the dough is even in thickness.
3. Place the cold butter block in the center of the dough rectangle. Fold one side of the dough over the butter, and then fold the other side over, creating a “book fold” or “letter fold.” The butter should be completely enclosed in the dough.
4. Gently press down on the edges to seal them. Wrap the dough in plastic wrap and refrigerate for 30 minutes. This allows the gluten to relax and the butter to firm up.
5. After 30 minutes, remove the dough from the refrigerator and place it on a lightly floured surface. Orient the dough so that the short end is facing you.
6. Roll the dough into a 30cm x 40cm rectangle again. Be gentle and avoid pressing too hard, as you don’t want to squeeze the butter out.
7. Perform another book fold, wrapping the dough in plastic wrap, and refrigerate for another 30 minutes.
8. Repeat the rolling and folding process two more times, refrigerating the dough for 30 minutes between each fold. This will give you a total of four folds. These folds are what create the hundreds of layers in the cruffins.
9. After the final fold and refrigeration, the dough is ready to be shaped.

Preparing the Peach Filling:

1. While the dough is chilling for the last time, prepare the peach filling. In a large bowl, combine the sliced peaches, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt.
2. Gently toss the ingredients together until the peaches are evenly coated. The cornstarch will help to thicken the filling as it bakes.
3. Set the peach filling aside while you shape the cruffins.

Shaping and Baking the Cruffins:

1. Preheat your oven to 190°C (375°F). Grease or line a muffin tin with paper liners.
2. Remove the laminated dough from the refrigerator and place it on a lightly floured surface.
3. Roll the dough into a large rectangle, about 30cm x 60cm. The dough should be about 1/4 inch thick.
4. Spread the peach filling evenly over the dough, leaving a small border along one of the long edges.
5. Starting from the opposite long edge, tightly roll the dough into a log. Be sure to roll it tightly to create those beautiful swirls.
6. Using a sharp knife or a dough scraper, cut the log into 12 equal pieces. Each piece will be a cruffin.
7. Place each cruffin into a prepared muffin tin, cut-side up. Gently press down on the center of each cruffin to create a slight well.
8. Bake for 25-30 minutes, or until the cruffins are golden brown and the filling is bubbly.
9. While the cruffins are baking, prepare the sugar coating. In a small bowl, combine the granulated sugar and melted butter.
10. Once the cruffins are out of the oven, let them cool in the muffin tin for a few minutes before transferring them to a wire rack.
11. While the cruffins are still warm, brush them generously with the sugar coating. This will give them a beautiful shine and a delicious, sweet crust.
12. Let the cruffins cool slightly before serving. They are best enjoyed warm, when the filling is still gooey and the layers are flaky.

Tips and Variations:

• Butter Temperature: The temperature of the butter is crucial for successful lamination. If the butter is too soft, it will melt into the dough, and you won’t get those distinct layers. If it’s too hard, it will break and tear the dough.
• Dough Temperature: Similarly, the dough temperature is important. If the dough gets too warm, the butter will melt. Keep the dough chilled as much as possible during the lamination process.
• Filling Variations: Feel free to experiment with different fillings. Apple, berry, or even chocolate fillings would be delicious.
• Glaze: Instead of a sugar coating, you can glaze the cruffins with a simple powdered sugar glaze. Mix powdered sugar with a little milk or lemon juice until you reach your desired consistency.
• Nuts: Add chopped nuts to the peach filling for extra flavor and texture. Pecans or walnuts would be a great addition.
• Spices: Adjust the spices in the peach filling to your liking. You could add a pinch of cardamom or ginger for a different flavor profile.
• Storage: Cruffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. To reheat, warm them in a preheated oven at 175°C (350°F) for a few minutes.
• Freezing: You can freeze unbaked cruffins. Shape them, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag. When ready to bake, let them thaw overnight in the refrigerator and bake as directed.

Conclusion:

This isn’t just another dessert; it’s a culinary adventure waiting to happen! The Peach Pie Cruffins are a must-try because they perfectly marry the comforting flavors of classic peach pie with the delightful, flaky texture of a croissant-muffin hybrid. Imagine biting into layers of buttery, golden pastry, giving way to a sweet and tangy peach filling that bursts with summer sunshine. It’s a symphony of textures and tastes that will leave you craving more. Trust me, once you make these, you’ll be the star baker of your friend group!

But the best part? This recipe is incredibly versatile. While the classic peach pie filling is divine, feel free to experiment with other fruits. Imagine apple pie cruffins in the fall, bursting with cinnamon and spice, or perhaps a mixed berry version in the spring, showcasing the vibrant flavors of the season. You could even add a touch of almond extract to the peach filling for an extra layer of complexity, or sprinkle a streusel topping over the cruffins before baking for added crunch. For a truly decadent treat, consider drizzling a simple glaze made from powdered sugar and milk over the cooled cruffins.

Serving suggestions are endless! These Peach Pie Cruffins are perfect for a weekend brunch, a delightful afternoon tea, or even a special dessert after dinner. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience. They also make a wonderful addition to a picnic basket or a potluck gathering. And if you happen to have any leftovers (though I highly doubt you will!), they’re delicious warmed up the next day.

Don’t be intimidated by the seemingly complex name. While it might sound fancy, the recipe is surprisingly straightforward, and I’ve broken it down into easy-to-follow steps. The key is to be patient with the dough and allow it to properly rise, which will result in those beautiful, flaky layers we all crave. And remember, even if your first attempt isn’t perfect, don’t give up! Baking is all about learning and experimenting, and I guarantee that each batch will get better and better.

I’m so excited for you to try this recipe and experience the magic of Peach Pie Cruffins for yourself. I truly believe that this recipe will become a new favorite in your household.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure! I can’t wait to hear about your experience. Please, share your photos and stories in the comments below. Let me know what variations you tried, what you loved, and what you might do differently next time. Your feedback is invaluable, and it helps me to continue creating delicious and inspiring recipes for you. Happy baking! I’m confident you’ll find that these Peach Pie Cruffins are a delightful addition to your baking repertoire.