Description
Delight in flaky, buttery layers embracing sweet peach filling. These peach pie cruffins are easy to make, yet impressive!
Ingredients
Scale
For the Pie Filling:
- 6 medium ripe peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Cruffin Dough:
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup warm milk (about 110°F)
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter, cold and cut into thin slices
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk
Instructions
- Prepare the Peach Filling: In a large bowl, gently toss the sliced peaches with granulated sugar, all-purpose flour, lemon juice, cinnamon, and nutmeg. Set aside.
- Make the Cruffin Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, and salt. Add the yeast and mix briefly.
- In a separate bowl, whisk together the warm milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix on low speed until a shaggy dough forms.
- Increase the speed to medium and knead the dough for 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add flour, 1 tablespoon at a time.
- First Butter Incorporation: On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Arrange half of the sliced cold butter evenly over the dough, leaving a 1-inch border.
- Fold the dough in thirds like a letter (folding one third over the center, then the other third over that). Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
- Second Butter Incorporation: Remove the dough from the refrigerator and repeat the rolling, buttering (with the remaining butter), and folding process. Wrap the dough again and refrigerate for another 30 minutes.
- Assemble the Cruffins: Preheat oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- Roll out the chilled dough into a large rectangle, about 12×18 inches. Spread the peach filling evenly over the dough.
- Starting from one long edge, tightly roll up the dough into a log. Use a sharp knife to cut the log into 12 equal slices.
- Place each slice into a muffin tin, cut-side up. Bake for 20-25 minutes, or until golden brown.
- Cool the cruffins in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze (optional): In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cruffins.
- Serve and enjoy your irresistible peach pie cruffins!
Notes
- Peach Selection: Choose ripe, fragrant peaches for the best flavor.
- Butter Temperature: Keep the butter cold for flaky layers.
- Dough Chilling: Proper chilling is crucial for easy handling and flakiness.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: peach pie cruffins, cruffins, peach dessert, baking, pastry, dessert recipe
