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Irresistible Peach Pie Cruffins

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A delightful twist on classic peach pie, these cruffins combine flaky layers with sweet peach filling, capturing the essence of summer.

Ingredients

Scale
  • 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
  • 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
  • 1 cup powdered sugar
  • 2–3 tablespoons milk

Instructions

  1. 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 to allow the flavors to meld.
  2. Mix the Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine 2 1/4 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Sprinkle in the active dry yeast and mix briefly.
  3. Whisk the Wet Ingredients: In a separate bowl, whisk together the warm milk, lightly beaten eggs, and vanilla extract until fully combined.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix on low speed until a shaggy dough forms.
  5. Knead the Dough: 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, one tablespoon at a time.
  6. Roll Out & Butter the Dough: On a lightly floured surface, roll the dough into a large rectangle, about 12″x18″. Arrange half of the sliced cold butter evenly over the dough, leaving a 1-inch border.
  7. Create Layers Through Folding: 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.
  8. Repeat the Buttering Process: 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.
  9. Prepare to Bake: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
  10. Spread the Peach Filling: Roll out the chilled dough into a large rectangle again, approximately 12″x18″. Spread the peach filling evenly over the dough.
  11. Roll and Slice 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.
  12. Bake the Cruffins: Place each slice into the muffin tin, cut-side up. Bake for 20-25 minutes, or until golden brown.
  13. Cool & Glaze: Cool the cruffins in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cruffins.
  14. Serve & Enjoy: Serve your irresistibly peachy cruffins warm, and watch as everyone delights in this perfect treat!

Notes

Serve with vanilla ice cream or whipped cream for dessert. Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/peach-pie-cruffins-recipe/

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