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Peach Pie Cruffins: A Deliciously Easy Recipe

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Peach Pie Cruffins: Imagine biting into a flaky, buttery croissant that’s been transformed into a miniature peach pie. It’s a dream come true, right? These aren’t your average pastries; they’re a delightful fusion of two beloved desserts, combining the comforting flavors of a classic peach pie with the irresistible texture of a cruffin.

While the cruffin itself is a relatively modern invention, gaining popularity in the last decade, its roots lie in the traditional croissant, a pastry with a rich history dating back to 17th-century Austria. The croissant’s journey to becoming the cruffin is a testament to culinary innovation, and adding the all-American peach pie filling elevates it to a whole new level of deliciousness. Peaches, symbols of summer and Southern hospitality, have been baked into pies for generations, bringing warmth and sweetness to family gatherings.

People adore this dish because it offers the best of both worlds. The crisp, layered exterior of the cruffin gives way to a soft, tender interior bursting with juicy, sweet peaches. The combination of textures and flavors is simply divine. Plus, these Peach Pie Cruffins are surprisingly easy to make at home, allowing you to impress your friends and family with a show-stopping dessert that’s both elegant and comforting. Get ready to experience a taste sensation that will have everyone begging for more!

Peach Pie Cruffins

Ingredients:

  • For the Dough:
    • 3 1/4 cups (400g) all-purpose flour, plus more for dusting
    • 1/4 cup (50g) granulated sugar
    • 1 teaspoon salt
    • 2 1/4 teaspoons (1 packet) active dry yeast
    • 3/4 cup (180ml) lukewarm milk (about 110°F/43°C)
    • 1/4 cup (60ml) lukewarm water (about 110°F/43°C)
    • 1 large egg, lightly beaten
    • 1/2 cup (113g) unsalted butter, softened
  • For the Laminating (Butter Block):
    • 1 1/2 cups (3 sticks, 340g) unsalted butter, very cold
    • 1/4 cup (30g) all-purpose flour
  • For the Peach Filling:
    • 6 medium ripe peaches, peeled, pitted, and sliced
    • 1/2 cup (100g) granulated sugar
    • 1/4 cup (30g) all-purpose flour
    • 1 tablespoon lemon juice
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • Pinch of salt
    • 2 tablespoons unsalted butter, cut into small pieces
  • For the Sugar Coating:
    • 1/2 cup (100g) granulated sugar
    • 1/4 teaspoon ground cinnamon
    • 1/4 cup (57g) unsalted butter, melted

Preparing the Dough:

  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, and salt.
  2. In a separate bowl, dissolve the yeast in the lukewarm milk and water. Let it stand for 5-10 minutes until foamy. This indicates the yeast is active. If it doesn’t foam, your yeast might be old, and you’ll need to get new yeast.
  3. Add the yeast mixture and the beaten egg to the dry ingredients. Mix on low speed until a shaggy dough forms.
  4. Add the softened butter, a tablespoon at a time, mixing well after each addition until fully incorporated. The dough will be quite sticky at this point, and that’s perfectly fine.
  5. Increase the mixer speed to medium and knead the dough for 8-10 minutes, or until it becomes smooth and elastic. If the dough is still too sticky, add a tablespoon of flour at a time, but be careful not to add too much, as this can make the cruffins tough.
  6. Form the dough into a ball, place it in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Preparing the Butter Block:

  1. While the dough is rising, prepare the butter block. This is crucial for creating those flaky layers!
  2. Place the very cold butter between two sheets of parchment paper.
  3. Using a rolling pin, pound the butter to soften it slightly and then roll it into a 6×8 inch rectangle. The butter should be pliable but still cold. If it gets too soft, refrigerate it for a few minutes.
  4. Sprinkle the flour evenly over the butter rectangle. This will help the butter stay together and prevent it from melting too quickly during lamination.
  5. Fold the parchment paper over the butter, sealing it completely. Refrigerate the butter block for at least 30 minutes, or until firm.

Laminating the Dough:

  1. Once the dough has doubled in size, gently punch it down to release the air.
  2. Turn the dough out onto a lightly floured surface and roll it into a 12×16 inch rectangle.
  3. Place the cold butter block in the center of the dough rectangle.
  4. Fold one side of the dough over the butter block, and then fold the other side over, encasing the butter completely. This is called a “book fold” or “double fold.” Make sure the edges are sealed well to prevent the butter from escaping.
  5. Gently roll the dough into a 12×18 inch rectangle. Be careful not to press too hard, as you don’t want to squeeze the butter out.
  6. Fold the dough into thirds, like a letter. This is called a “single fold” or “letter fold.”
  7. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. This allows the gluten to relax and the butter to firm up, preventing it from melting during the next roll.
  8. Repeat steps 5-7 two more times, for a total of three folds, refrigerating the dough for 30 minutes between each fold. This process creates hundreds of thin layers of butter and dough, which will result in incredibly flaky cruffins.

Preparing the Peach Filling:

  1. While the dough is chilling for the last time, prepare the peach filling.
  2. In a large bowl, combine the sliced peaches, sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
  3. Gently toss the ingredients together until the peaches are evenly coated.
  4. Add the small pieces of butter to the peach mixture. This will add richness and flavor to the filling.
  5. Set the peach filling aside while you prepare the cruffins.

Assembling and Baking the Cruffins:

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.
  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 12×24 inches.
  4. Using a pizza cutter or sharp knife, cut the dough into 12 long strips, each about 2 inches wide.
  5. Take one strip of dough and spread a generous amount of the peach filling evenly along the strip.
  6. Starting at one end, roll the strip of dough tightly into a spiral, like a cinnamon roll.
  7. Place the rolled dough spiral into one of the greased muffin cups, with the seam side down.
  8. Repeat steps 5-7 with the remaining strips of dough and peach filling.
  9. Bake the cruffins for 25-30 minutes, or until they are golden brown and the filling is bubbly.
  10. Let the cruffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Preparing the Sugar Coating:

  1. While the cruffins are baking, prepare the sugar coating.
  2. In a shallow bowl, combine the sugar and cinnamon.
  3. In a separate bowl, melt the butter.
  4. Once the cruffins have cooled slightly, dip the tops of each cruffin into the melted butter, and then immediately dip them into the cinnamon-sugar mixture, coating them evenly.
  5. Serve the Peach Pie Cruffins warm or at room temperature. They are best enjoyed fresh!

Tips for Success:

  • Keep the butter cold: This is the most important tip for making flaky cruffins. If the butter melts, the layers will not separate properly.
  • Don’t overwork the dough: Overworking the dough will develop too much gluten, resulting in tough cruffins.
  • Be patient: Laminating dough takes time and patience. Don’t rush the process.
  • Use ripe peaches: Ripe peaches will have the best flavor and texture.
  • Adjust the sweetness to your liking: If you prefer a less sweet filling, reduce the amount of sugar.
  • Get creative with the filling: Feel free to experiment with other fruit fillings, such as apples, berries, or plums. You can also add nuts, chocolate chips, or spices to the filling.
  • Make ahead: The laminated dough can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 1 month. Thaw the dough in the refrigerator overnight before using.
Troubleshooting:
  • Butter is melting: If the butter starts to melt during lamination, stop and refrigerate the dough for a longer period of time.
  • Dough is too sticky:

    Peach Pie Cruffins

    Conclusion:

    And there you have it! These Peach Pie Cruffins are more than just a dessert; they’re a delightful experience, a symphony of textures and flavors that will have everyone begging for more. From the flaky, buttery layers of the cruffin to the sweet, juicy burst of peach pie filling, every bite is pure bliss. I truly believe this recipe is a must-try because it elevates a classic dessert to a whole new level of deliciousness and sophistication, all while remaining surprisingly simple to make.

    Why are these Peach Pie Cruffins a must-try? Because they combine the best of both worlds: the comforting familiarity of peach pie with the elegant presentation and satisfying crunch of a cruffin. They’re perfect for a special occasion, a weekend brunch, or simply a sweet treat to brighten your day. Plus, the aroma that fills your kitchen while they’re baking is simply divine!

    But the fun doesn’t stop there! Feel free to get creative with your serving suggestions and variations. A dollop of freshly whipped cream or a scoop of vanilla ice cream is the perfect complement to the warm, fruity filling. For an extra touch of elegance, dust them with powdered sugar or drizzle them with a simple glaze made from powdered sugar and milk.

    Serving Suggestions and Variations:

    * Warm with Vanilla Ice Cream: The classic pairing, always a winner.
    * Topped with Whipped Cream and a Sprinkle of Cinnamon: Adds a touch of warmth and spice.
    * Drizzled with Caramel Sauce: For an extra indulgent treat.
    * Serve with a cup of coffee or tea: The perfect afternoon pick-me-up.
    * Peach Pie Cruffin Sundae: Crumble a cruffin into a bowl, add ice cream, whipped cream, and your favorite toppings.

    Looking for variations? Consider adding a sprinkle of chopped pecans or walnuts to the filling for a nutty crunch. You could also experiment with different fruits, such as apples, berries, or even a combination of fruits. A hint of almond extract in the filling can also add a lovely depth of flavor. For a more decadent version, try adding a layer of cream cheese filling between the cruffin layers. The possibilities are endless!

    I’m so excited for you to try this recipe and experience the magic of Peach Pie Cruffins for yourself. Don’t be intimidated by the name; the process is much easier than it sounds, and the results are well worth the effort. I’ve tried to make the instructions as clear and concise as possible, but if you have any questions along the way, please don’t hesitate to ask in the comments below.

    Once you’ve made these delightful treats, I would absolutely love to hear about your experience! Share your photos and stories on social media using [Your Hashtag] so I can see your creations. Let me know what variations you tried and what your family and friends thought. Your feedback is invaluable and helps me continue to create and share delicious recipes with all of you. Happy baking, and enjoy every single bite of your homemade Peach Pie Cruffins! I can’t wait to hear from you!

    Peach Pie Cruffins: A Deliciously Easy Recipe

    Flaky, buttery cruffins filled with juicy, spiced peaches and coated in cinnamon sugar. A delightful twist on peach pie!

    Save This Recipe
    Prep Time90 minutes
    Cook Time30 minutes
    Total Time125 minutes
    Yield12 cruffins
    👨‍🍳By: Luna
    📂Category: Dessert
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 12 cruffins
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Keep the butter cold: This is the most important tip for making flaky cruffins. If the butter melts, the layers will not separate properly.
    • Don’t overwork the dough: Overworking the dough will develop too much gluten, resulting in tough cruffins.
    • Be patient: Laminating dough takes time and patience. Don’t rush the process.
    • Use ripe peaches: Ripe peaches will have the best flavor and texture.
    • Adjust the sweetness to your liking: If you prefer a less sweet filling, reduce the amount of sugar.
    • Get creative with the filling: Feel free to experiment with other fruit fillings, such as apples, berries, or plums. You can also add nuts, chocolate chips, or spices to the filling.
    • Make ahead: The laminated dough can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 1 month. Thaw the dough in the refrigerator overnight before using.
    • Butter is melting: If the butter starts to melt during lamination, stop and refrigerate the dough for a longer period of time.
    • Dough is too sticky: If the dough is too sticky, add a tablespoon of flour at a time, but be careful not to add too much, as this can make the cruffins tough.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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