Peach Pie Cruffins
Treat yourself to these Peach Pie Cruffins—a perfect blend of flaky croissant layers and sweet peach pie filling. Crispy on the outside, soft and fruity on the inside, these cruffins are ideal for breakfast, brunch, or dessert. Easy to make and utterly irresistible, they’re a show-stopping treat for any occasion!
Equipment
- Muffin tin
- Rolling Pin
- Pastry brush
- Sharp knife or pizza cutter
- Mixing bowls, whisk, spoon
- Measuring Cups and Spoons
- Optional: piping bag for filling
Ingredients
Croissant Dough:
- 1 sheet store-bought croissant dough (or homemade laminated dough)
Peach Filling:
- 2–3 ripe but firm peaches, peeled and diced
- ¼ cup sugar (adjust to taste)
- 1 tbsp cornstarch
- 1 tsp lemon juice
- ½ tsp ground cinnamon
- Optional: ½ tsp vanilla extract, 1 tbsp butter, almond paste
Topping/Glaze:
- Powdered sugar, cinnamon sugar, or apricot glaze for finishing
Instructions
- Prepare Peach Filling: In a saucepan, combine diced peaches, sugar, cornstarch, lemon juice, and cinnamon. Cook over medium heat until thickened and glossy. Cool slightly.
- Roll Dough: Roll croissant dough into a rectangle (~¼ inch thick) on a lightly floured surface.
- Spread Filling: Evenly spread peach filling over the dough, leaving edges clear. Add optional butter or almond paste.
- Shape Cruffins: Roll dough lengthwise tightly. Slice into portions and place upright into greased muffin tin.
- Bake: Preheat oven to 375–400°F (190–200°C). Bake 20–25 minutes until golden and puffed. Rotate halfway for even baking.
- Finish: Brush with apricot glaze or sprinkle with powdered/cinnamon sugar while warm.
- Serve: Serve warm to showcase flaky layers and vibrant peach filling.
Notes
- Fluffiness & Structure: Slightly thick peach filling prevents soggy layers.
- Storage: Store in an airtight container for 1–2 days. Freeze individually for up to 2 months; reheat in oven for crisp layers.
- Variations: Try mixed fruit (peach-berry, apple-peach), almond paste, or seasonal fruits like plum, cherry, or pear.
- Mini Cruffins: Slice smaller portions for mini muffins; reduce baking time slightly.
- Vegan/Dairy-Free Option: Substitute plant-based butter and milk.