Peach Pie Cruffins

Ah, Peach Pie Cruffins — the magical hybrid of a croissant and a muffin with a juicy peach pie twist! 🥐🧁🍑 They’re flaky, buttery, and filled with sweet peach filling — basically the breakfast of champions. Here’s a detailed recipe to nail them.

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🥐 Peach Pie Cruffins

Ingredients

For the Dough (Croissant-style)

• 2 ¼ tsp (1 packet) active dry yeast

• ¼ cup (50 g) sugar

• ½ cup (120 ml) warm milk (100–110°F / 38–43°C)

• 2 ½ cups (320 g) all-purpose flour

• 1 tsp salt

• 1 tsp vanilla extract

• 1 large egg

• 1 cup (225 g) unsalted butter, cold, for laminating

For the Peach Filling

• 2 cups fresh or frozen peaches, diced

• ¼ cup (50 g) sugar

• 1 tbsp cornstarch

• ½ tsp cinnamon

• 1 tsp lemon juice

For the Topping

• 1 egg, beaten (egg wash)

• Optional: coarse sugar for sprinkling

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Instructions

1. Make the dough

1. In a small bowl, dissolve yeast and 1 tsp sugar in warm milk. Let sit 5–10 min until frothy.

2. In a large bowl, combine flour, remaining sugar, and salt. Add yeast mixture, egg, and vanilla. Mix until a rough dough forms.

3. Knead 5–7 minutes until smooth. Cover and let rise for 1 hour, or until doubled.

2. Prepare the butter for laminating

1. Place cold butter between two sheets of parchment and pound/roll into a 6×6-inch square. Keep chilled.

3. Laminate (flaky layers)

1. Roll the dough into a 12×12-inch square. Place butter in the center, fold dough over to encase butter (like an envelope).

2. Roll gently into a rectangle (12×6 inches). Fold into thirds (like a letter).

3. Chill for 30 minutes. Repeat rolling and folding 2 more times, chilling 30 min between folds.

4. Make the peach filling

1. In a small saucepan, combine peaches, sugar, cornstarch, cinnamon, and lemon juice. Cook over medium heat 5–7 min until thickened. Let cool.

5. Shape the cruffins

1. Roll the laminated dough to ~¼ inch thickness. Cut into 3×6-inch rectangles.

2. Spoon 1–2 tsp of peach filling along the long edge. Roll tightly, like a jelly roll.

3. Place rolled dough into greased muffin tins, seam side down.

6. Proof

1. Let cruffins rise 30–45 minutes until puffy.

7. Bake

1. Preheat oven to 375°F (190°C).

2. Brush cruffins with egg wash and sprinkle coarse sugar if desired.

3. Bake 20–25 minutes until golden and flaky.

8. Cool & serve

1. Let cool slightly before removing from muffin tin.

2. Optional: drizzle with glaze (powdered sugar + milk) for extra sweetness.

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💡 Tips

• Use ripe, juicy peaches for the best flavor. If using frozen, thaw and drain excess liquid first.

• Keep butter and dough cold — this ensures layers puff properly.

• Can make smaller versions in mini muffin tins for bite-sized treats.

• Can swap peaches for other fruit fillings like apple, cherry, or blueberry pie filling.

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If you want, I can also give a shortcut version using store-bought puff pastry that produces flaky Peach Pie Cruffins in about 30–40 minutes instead of doing the full lamination.

Do you want me to show that version too?