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! This isn’t just a recipe; it’s an experience, a fusion of two beloved pastries that will leave you craving more.
While the exact origins of the cruffin are relatively recent – a delightful invention from the Wise Sons Jewish Delicatessen in San Francisco – the inspiration draws from the classic croissant, a pastry steeped in European history. The croissant itself evolved from the Austrian kipferl, a crescent-shaped roll, and became a symbol of French baking prowess. Now, we’re taking that heritage and infusing it with the all-American goodness of peach pie.
What makes these Peach Pie 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 sweet, juicy peaches. The buttery richness of the croissant dough complements the bright, summery notes of the fruit, creating a symphony of taste that dances on your palate. Plus, they’re surprisingly easy to make, perfect for a weekend baking project or a special occasion treat. Get ready to impress your friends and family with these show-stopping pastries!
Ingredients:
- For the Dough:
- 3 3/4 cups (470g) 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
- 1 cup (240ml) lukewarm milk (about 105-115°F)
- 1/4 cup (60ml) lukewarm water
- 1 large egg, lightly beaten
- 4 tablespoons (57g) unsalted butter, melted
- For the Butter Block:
- 1 1/2 cups (3 sticks, 340g) unsalted butter, cold
- For the Peach Filling:
- 6 medium ripe peaches, peeled 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
- For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
- For the Sugar Coating (Optional):
- 1/2 cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
Preparing the Dough:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. Make sure everything is evenly distributed. This ensures a consistent flavor throughout the dough.
- Activate the Yeast: In a separate small bowl, dissolve the yeast in the lukewarm milk and water. Let it stand for about 5-10 minutes, or until it becomes foamy. This step is crucial to ensure the yeast is alive and active, which will help the dough rise properly. If it doesn’t foam, your yeast might be old, and you’ll need to get a new packet.
- Combine Wet and Dry Ingredients: Pour the yeast mixture, beaten egg, and melted butter into the bowl with the dry ingredients. Use a wooden spoon or a stand mixer fitted with a dough hook to mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, knead in the stand mixer for 6-8 minutes on medium speed. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise is essential for developing the dough’s flavor and texture.
Preparing the Butter Block:
- Pound the Butter: Place the cold butter between two large sheets of parchment paper. Use a rolling pin to pound the butter into a 6×8 inch rectangle. The goal is to create a thin, even layer of butter that will be easy to fold into the dough.
- Chill the Butter: Transfer the butter rectangle (still between the parchment paper) to a baking sheet and chill in the refrigerator for at least 30 minutes. The butter needs to be very cold and firm to prevent it from melting into the dough during lamination.
Laminating the Dough:
- Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a 12×16 inch rectangle.
- Place the Butter: Remove the butter rectangle from the refrigerator and peel off the top sheet of parchment paper. Carefully place the butter rectangle in the center of the dough rectangle.
- Fold the Dough: Fold one side of the dough over the butter, covering half of it. Then, fold the other side of the dough over the butter, creating a three-layer sandwich. This is the first single fold.
- Seal the Edges: Gently press down on the edges of the dough to seal in the butter. This will prevent the butter from leaking out during baking.
- First Turn and Chill: Rotate the dough 90 degrees so that the short end is facing you. Roll the dough into a 12×16 inch rectangle again. Fold the dough into thirds, like a letter, creating another single fold. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. This chilling period allows the gluten to relax and the butter to firm up, which is crucial for creating flaky layers.
- Second Turn and Chill: Repeat the rolling, folding, and chilling process one more time. This will give you a total of two single folds. After the second fold, wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably overnight. The longer chilling time allows the dough to relax even more, resulting in even flakier layers.
Preparing the Peach Filling:
- Combine Filling Ingredients: In a large bowl, combine the sliced peaches, sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Gently toss everything together until the peaches are evenly coated. The flour will help to thicken the filling as it bakes, and the lemon juice will add a touch of brightness.
- Let the Filling Rest: Let the peach filling sit for about 15-20 minutes, allowing the juices to release. This will help to create a more flavorful and saucy filling.
Assembling the Cruffins:
- Roll Out the Dough: Remove the dough from the refrigerator and let it sit at room temperature for about 10-15 minutes to soften slightly. On a lightly floured surface, roll the dough into a large rectangle, about 12×24 inches.
- Spread the Peach Filling: Evenly spread the peach filling over the dough rectangle, leaving a small border along one of the long edges.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll up the dough into a log.
- Cut into Slices: Use a sharp knife to cut the log into 12 equal slices. Each slice will be a cruffin.
- Place in Muffin Tin: Grease or line a 12-cup muffin tin. Place each cruffin slice into a muffin cup, with the cut side facing up. This will allow the layers to puff up and create the signature cruffin shape.
- Second Rise: Cover the muffin tin with plastic wrap or a clean kitchen towel and let the cruffins rise in a warm place for about 30-45 minutes, or until they have puffed up slightly.
Baking the Cruffins:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Egg Wash: In a small bowl, whisk together the egg and milk to create an egg wash.
- Brush with Egg Wash: Gently brush the tops of the cruffins with the egg wash. This will give them a beautiful golden-brown color.
- Bake: Bake for 25-30 minutes, or until the cruffins are golden brown and the filling is bubbly.
- Cool: Let the cruffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Optional Sugar Coating:
- Combine Sugar and Cinnamon: In a shallow bowl, combine the sugar and cinnamon.
- Coat the Cruffins: While the cruffins are still slightly warm, roll them in the sugar mixture to coat. This will add a touch of sweetness and a delicious cinnamon flavor.
Tips for Success:
- Keep the Butter Cold: The key to flaky cruffins is to keep the butter cold throughout the lamination process. If the butter gets too warm, it will melt into the dough and you won’t get those beautiful layers.
- Don’t Overwork the Dough: Overworking the dough will develop too much gluten, resulting in tough cru
Conclusion:
And there you have it! These Peach Pie Cruffins are truly a must-try recipe, and I’m not just saying that because I created it. The flaky, buttery layers of the cruffin dough, combined with the sweet and juicy burst of fresh peaches, create a symphony of flavors and textures that will absolutely delight your taste buds. Seriously, imagine biting into that warm, golden crust and being greeted by the soft, caramelized peaches – pure bliss!
But beyond the incredible taste, what makes these cruffins so special is their versatility. They’re perfect for a weekend brunch, a delightful afternoon treat, or even a show-stopping dessert to impress your guests. They’re also surprisingly easy to make, especially if you use store-bought puff pastry (though I highly recommend trying the homemade version at least once!).
Serving Suggestions and Variations:
The possibilities are endless when it comes to serving these Peach Pie Cruffins. For a simple yet elegant presentation, dust them with powdered sugar and serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream. You could also drizzle them with a homemade caramel sauce or a tangy cream cheese glaze for an extra touch of indulgence.
If you’re feeling adventurous, why not try some variations? Substitute the peaches with other seasonal fruits like nectarines, plums, or even berries. Add a sprinkle of cinnamon or nutmeg to the peach filling for a warm and comforting flavor. Or, for a truly decadent treat, incorporate a layer of almond paste or frangipane into the cruffin before baking.
Another fun idea is to make mini Peach Pie Cruffins for parties or gatherings. Simply use a smaller muffin tin and adjust the baking time accordingly. These bite-sized treats are perfect for sharing and are always a crowd-pleaser.
Why You Need to Make These Cruffins:
Honestly, I believe everyone should experience the joy of biting into a perfectly baked Peach Pie Cruffin. It’s more than just a pastry; it’s a little piece of happiness that will brighten your day. The combination of the flaky crust, the sweet and juicy filling, and the endless possibilities for customization make this recipe a true winner.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won’t regret it!
Don’t be intimidated by the thought of making cruffins. This recipe is designed to be approachable and easy to follow, even for beginner bakers. And remember, even if your first batch isn’t perfect, they’ll still taste amazing!
I’m so excited for you to try this recipe and experience the magic of Peach Pie Cruffins for yourself. Once you do, please come back and share your experience in the comments below. I’d love to hear about your variations, your serving suggestions, and any tips or tricks you discovered along the way. Happy baking! I can’t wait to hear how much you love this Peach Pie Cruffin recipe!
Peach Pie Cruffins: A Delicious Twist on Classic Baking
Flaky, buttery cruffins filled with sweet and juicy peaches, cinnamon, and nutmeg. These homemade treats are a delightful combination of croissant and muffin, perfect for breakfast or dessert.
Ingredients
- 3 3/4 cups (470g) 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
- 1 cup (240ml) lukewarm milk (about 105-115°F)
- 1/4 cup (60ml) lukewarm water
- 1 large egg, lightly beaten
- 4 tablespoons (57g) unsalted butter, melted
- 1 1/2 cups (3 sticks, 340g) unsalted butter, cold
- 6 medium ripe peaches, peeled 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
- 1 large egg
- 1 tablespoon milk
- 1/2 cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate small bowl, dissolve the yeast in the lukewarm milk and water. Let it stand for 5-10 minutes, or until foamy.
- Pour the yeast mixture, beaten egg, and melted butter into the bowl with the dry ingredients. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, knead in a stand mixer for 6-8 minutes on medium speed.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Place the cold butter between two large sheets of parchment paper. Use a rolling pin to pound the butter into a 6×8 inch rectangle.
- Transfer the butter rectangle (still between the parchment paper) to a baking sheet and chill in the refrigerator for at least 30 minutes.
- Once the dough has doubled in size, gently punch it down. Turn it out onto a lightly floured surface and roll it into a 12×16 inch rectangle.
- Remove the butter rectangle from the refrigerator and peel off the top sheet of parchment paper. Carefully place the butter rectangle in the center of the dough rectangle.
- Fold one side of the dough over the butter, covering half of it. Then, fold the other side of the dough over the butter, creating a three-layer sandwich.
- Gently press down on the edges of the dough to seal in the butter.
- Rotate the dough 90 degrees. Roll the dough into a 12×16 inch rectangle again. Fold the dough into thirds, like a letter. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Repeat the rolling, folding, and chilling process one more time. After the second fold, wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably overnight.
- In a large bowl, combine the sliced peaches, sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Gently toss until the peaches are evenly coated.
- Let the peach filling sit for about 15-20 minutes, allowing the juices to release.
- Remove the dough from the refrigerator and let it sit at room temperature for about 10-15 minutes to soften slightly. On a lightly floured surface, roll the dough into a large rectangle, about 12×24 inches.
- Evenly spread the peach filling over the dough rectangle, leaving a small border along one of the long edges.
- Starting from the long edge opposite the border, tightly roll up the dough into a log.
- Use a sharp knife to cut the log into 12 equal slices.
- Grease or line a 12-cup muffin tin. Place each cruffin slice into a muffin cup, with the cut side facing up.
- Cover the muffin tin and let the cruffins rise in a warm place for about 30-45 minutes, or until they have puffed up slightly.
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the egg and milk to create an egg wash.
- Gently brush the tops of the cruffins with the egg wash.
- Bake for 25-30 minutes, or until the cruffins are golden brown and the filling is bubbly.
- Let the cruffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- In a shallow bowl, combine the sugar and cinnamon.
- While the cruffins are still slightly warm, roll them in the sugar mixture to coat.
Notes
- Keeping the butter cold is crucial for flaky cruffins. If the butter gets too warm, it will melt into the dough and you won’t get those beautiful layers.
- Don’t overwork the dough. Overworking the dough will develop too much gluten, resulting in tough cruffins.
- Chilling the dough between folds is essential for allowing the gluten to relax and the butter to firm up, which creates flaky layers.
- If your yeast doesn’t foam when activated, it might be old and you’ll need to get a new packet.
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