Irresistible Peach Pie Cruffins with 8 Flaky Layers of Bliss

I still remember the summer I fell in love with peach desserts – it was at my aunt’s farm stand where she’d serve warm peach hand pies to sweaty kids fresh from berry picking. That perfect balance of flaky crust and juicy peaches stuck with me forever. These peach pie cruffins capture that magic in every bite! Imagine buttery croissant layers hugging sweet peach filling, all baked into adorable muffin-shaped pastries. They’re my go-to when I want to impress brunch guests (or just treat myself). The best part? That crispy sugar topping that crackles when you bite into the tender, peach-packed center. Trust me, one whiff of these baking and your kitchen will smell like pure summer happiness.

Why You’ll Love These Peach Pie Cruffins

Let me count the ways these little beauties will steal your heart:

• That flaky, buttery layers that shatter when you bite in – just like your favorite bakery croissant
• The juicy peach filling that stays perfectly gooey without making the pastry soggy
• They look fancy but are surprisingly easy – no fancy pastry skills needed!
• Perfect for any occasion – fancy brunch, afternoon tea, or midnight snack (no judgement here)
• The sugar-crusted tops that give that irresistible sweet crunch

Seriously, one bite and you’ll understand why I make these at least twice every peach season!

Ingredients for Peach Pie Cruffins

Here’s everything you’ll need to make these heavenly pastries – and yes, cold butter is non-negotiable for that perfect flaky texture!

• 2 cups all-purpose flour (spooned and leveled, please!)
• 1/2 teaspoon salt – just enough to balance the sweetness
• 1 tablespoon granulated sugar – for that hint of caramelization
• 1 cup cold unsalted butter, cubed (I keep mine in the freezer for 15 minutes before using)
• 1/2 cup ice-cold water – measure after the ice melts!
• 1 cup peach pie filling, slightly mashed (homemade or good quality store-bought)
• 1 large egg, beaten with 1 tsp water (for that golden egg wash)
• 1 tablespoon coarse sugar – turbinado or sanding sugar works magic here

Pro tip: Measure your peach filling packed into the cup – we want every bit of that peachy goodness!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these peach pie cruffins! Just grab these basics from your kitchen:

• A sturdy rolling pin (my grandma’s wooden one works best)
• Standard 12-cup muffin tin (though we’re only using 8 cups)
• Small pastry brush for that perfect egg wash
• Sharp knife or bench scraper for clean cuts

That’s it! No stand mixer required – just good old-fashioned hands-on baking.

How to Make Peach Pie Cruffins

Okay, let’s get our hands floured and make some magic happen! These peach pie cruffins come together in simple steps, but I’ll walk you through each one so you get that perfect bakery-quality result. Don’t rush – good pastry takes patience (but oh, is it worth it!).

Preparing the Dough

First, whisk together your flour, salt, and sugar in a big bowl. Now comes the fun part – toss in those icy butter cubes and start working them in with your fingers. You want pea-sized butter chunks throughout – these will create those glorious flaky layers! Slowly drizzle in the cold water while mixing just until the dough comes together. It should look shaggy, not smooth – trust me on this!

Assembling the Cruffins

Roll your dough into a rough 12×16 inch rectangle on a lightly floured surface. Spread that luscious peach filling evenly, leaving a 1-inch border. Now roll it up tightly from the long side like a jelly roll – the tighter, the more layers you’ll get! Use a sharp knife to slice into 8 even pieces and place them cut-side up in your muffin tin. See those beautiful swirls? That’s where the magic happens!

Baking and Finishing

Brush each cruffin with egg wash – this gives them that gorgeous golden glow. Sprinkle generously with coarse sugar for that irresistible crunch. Bake at 375°F for 20-25 minutes until they’re puffed and golden brown. The smell will drive you crazy! Let them cool just enough so you don’t burn your tongue – though I won’t judge if you can’t wait!

Tips for Perfect Peach Pie Cruffins

After making dozens (okay, maybe hundreds) of these peach pie cruffins, I’ve learned all the tricks to guarantee perfection every time:

• Keep everything cold – I even chill my rolling pin! Cold butter equals flaky layers
• Don’t overfill – too much peach filling leaks out and makes a sticky mess
• Use ripe peaches – their natural sweetness means you can cut back on added sugar
• Roll tightly – loose rolls mean fewer beautiful layers
• Let them rest – 10 minutes out of the oven lets the filling set

My biggest lesson? Always make extra – these disappear faster than you can say “peach season”!

Variations and Substitutions

Oh, the possibilities! While I’m obsessed with the peach version, here are some delicious twists I’ve tried when peaches aren’t in season or I’m feeling adventurous:

• Apple cinnamon – swap in spiced apple pie filling and add a dash of cinnamon to the dough
• Mixed berry – use blueberry or raspberry filling for a tart contrast
• Savory option – skip the sugar, add cheese and herbs for a breakfast cruffin
• Gluten-free – substitute your favorite 1:1 gluten-free flour blend

The beauty of cruffins? They’re like a blank canvas for your favorite flavors!

Serving and Storing Peach Pie Cruffins

Here’s the best part – that first warm bite when the peach filling is just shy of molten and the sugar crust crackles under your teeth! I always serve these peach pie cruffins fresh from the oven with a scoop of vanilla ice cream melting into all those flaky layers. Pure heaven!

If you somehow have leftovers (rare in my house), store them in an airtight container at room temperature for up to 3 days. Want that just-baked crispness? Pop them in a 350°F oven for 5 minutes – the sugar will recrystallize beautifully. And yes, they freeze wonderfully for up to a month – just wrap each one individually in foil first!

Nutritional Information

Now, I’ll be honest – when you’re biting into one of these warm, peach-filled cruffins, nutrition facts are probably the last thing on your mind! But since we should probably talk about it, remember these are estimates that can vary based on your specific ingredients and brands.

These peach pie cruffins are definitely a treat – that buttery dough and sweet filling make them special occasion material in my book. I like to enjoy them as part of a balanced day (read: with a giant salad for lunch to balance things out!). The natural fruit does give you some vitamins, but let’s be real – we’re here for the flaky pastry magic!

Pro tip from one dessert lover to another: Savor every bite slowly while they’re fresh and warm. That way you don’t need a second (okay, maybe just one more…) because you really tasted and enjoyed the first one thoroughly!

Frequently Asked Questions

Can I use frozen peaches instead of pie filling?
Absolutely! Thaw and drain them well, then toss with 2 tbsp sugar and 1 tbsp cornstarch. The texture will be slightly different but just as delicious. I actually prefer fresh peaches in summer when they’re perfectly ripe!

Can I prepare the dough ahead of time?
You sure can! Wrap the dough tightly in plastic and refrigerate for up to 2 days. Just let it sit at room temp for 10 minutes before rolling – cold dough cracks more easily. I often make a double batch and freeze half for spontaneous cruffin emergencies!

What’s the best way to reheat leftover cruffins?
Pop them in a 350°F oven for 5-7 minutes to revive that crispy exterior. The microwave makes them soggy – trust me, I learned that the hard way! They’re best eaten within a day, but I won’t tell if you eat them cold straight from the fridge.

Why did my peach filling leak out during baking?
Ah, the classic pastry dilemma! You might have overfilled or rolled too loosely. Next time, leave a 1-inch border when spreading filling and roll extra tight. A little leakage is normal though – consider it “flavor decoration” for your muffin tin!

Share Your Peach Pie Cruffins

I’d love to see your peach pie cruffin creations! Tag me on Instagram @bakerwithlove or leave a comment below – tell me about your baking adventures (and any delicious disasters too). Nothing makes me happier than seeing my recipes in your kitchens!

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