Peach Pie Cruffins

Here’s a recipe for Peach Pie Cruffins:

Ingredients

For the Cruffin Dough (Croissant Dough):

• 4 cups (500g) all-purpose flour

• 1/4 cup (50g) granulated sugar

• 2 tsp active dry yeast

• 1 1/4 tsp salt

• 1 cup (240ml) whole milk, warm (about 110°F/43°C)

• 2 tbsp unsalted butter, melted

• 1 1/4 cups (280g) cold unsalted butter (for laminating)

• 1 egg (for egg wash)

• 1 tbsp water (for egg wash)

For the Peach Pie Filling:

• 3 cups fresh peaches, peeled and diced (or frozen peaches, thawed)

• 1/4 cup granulated sugar (adjust to taste)

• 1 tbsp cornstarch

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

• 1 tbsp lemon juice

For Topping:

• Powdered sugar (optional)

• Cinnamon sugar (optional)

Instructions

Step 1: Prepare the Peach Pie Filling

1. In a medium saucepan, combine diced peaches, sugar, cornstarch, cinnamon, and lemon juice.

2. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy (about 5-7 minutes).

3. Remove from heat, stir in vanilla extract.

4. Let the filling cool completely.

Step 2: Make the Croissant Dough

1. In a large bowl, mix warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.

2. Add flour, sugar, salt, and melted butter to the yeast mixture. Mix until combined and a dough forms.

3. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

4. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

Step 3: Laminate the Dough with Butter

1. Roll out the dough into a rectangle approximately 12×18 inches.

2. Place the cold butter (patted flat between parchment paper) in the center of the dough rectangle.

3. Fold the dough over the butter like an envelope, sealing the edges.

4. Roll out the dough again into a 12×18-inch rectangle.

5. Fold into thirds like a letter (this is one turn).

6. Wrap dough in plastic and chill for 30 minutes.

7. Repeat rolling and folding (turn) 2 more times, chilling 30 minutes between each turn.

8. After the final turn, chill dough for at least 1 hour or overnight.

Step 4: Assemble the Cruffins

1. Roll out the chilled dough to about 1/4 inch thick.

2. Cut dough into strips about 2 inches wide.

3. Spread a thin layer of peach filling along the strip.

4. Roll each strip tightly into a coil, like a cinnamon roll.

5. Place each rolled dough coil into a greased muffin tin.

Step 5: Proof and Bake

1. Cover the muffin tin with a kitchen towel and let the cruffins proof for about 45 minutes, until puffy.

2. Preheat the oven to 375°F (190°C).

3. Whisk egg and water together, then brush the tops of the cruffins with egg wash.

4. Bake for 20-25 minutes, or until golden brown and cooked through.

5. Remove from oven, cool slightly.

Step 6: Finish and Serve

• Optionally dust with powdered sugar or cinnamon sugar.

• Serve warm or at room temperature.

Tips

• Use very cold butter for laminating to get nice flaky layers.

• Don’t rush the folding and chilling steps — they’re key to that flaky texture.

• Peach filling can be swapped for any other fruit or pie filling.