Irresistible Peach Pie Cruffins with 8 Flaky Layers of Bliss

I still remember the first time I bit into a warm peach pie cruffin at my favorite bakery – that buttery, flaky crust giving way to sweet, juicy peach filling was pure magic. Right then, I knew I had to recreate that experience at home. These peach pie cruffins combine everything I love about summer baking: golden, layered pastry that shatters with each bite, and that perfect balance of tart and sweet from ripe peaches. Whether you’re serving them for a special brunch or just treating yourself with coffee, they’re guaranteed to disappear fast. Trust me, once you try this mashup of croissant and pie, you’ll be hooked!

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Why You’ll Love These Peach Pie Cruffins

These little pastries are pure joy to make and even better to eat. Here’s why they’ll become your new favorite:

• Flaky magic: That crisp, buttery croissant texture with every bite? Yes please!
• Peach perfection: Just sweet enough with that lovely tartness from the fruit
• Surprisingly easy: No fancy skills needed – just roll, fill, and bake
• Breakfast or dessert: Equally delicious with morning coffee or after dinner
• Crowd-pleaser: I’ve never met anyone who could resist them warm from the oven

Seriously, the hardest part is waiting for them to cool enough to eat!

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Ingredients for Peach Pie Cruffins

Gather these simple ingredients – I promise you probably have most in your kitchen already! The key is keeping everything cold for that perfect flaky texture:

• 2 cups all-purpose flour (spooned and leveled, please!)
• 1/2 cup granulated sugar – just enough sweetness to balance the peaches
• 1 tsp salt – don’t skip this flavor booster
• 1 cup unsalted butter, cold and cubed (I pop mine in the freezer for 10 minutes first)
• 1/2 cup ice-cold water – measure after chilling
• 1 cup peach pie filling (pack it in there – I like the chunky kind)
• 1 egg, beaten – for that gorgeous golden egg wash
• 1 tbsp powdered sugar – for the pretty finishing dusting

See? Nothing fancy – just good, honest ingredients that make magic together!

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How to Make Peach Pie Cruffins

Okay, let’s get baking! I promise this isn’t as intimidating as it looks – just follow these steps and you’ll have golden, flaky cruffins in no time. The secret is keeping everything cold and not overworking the dough. Here’s exactly how I do it:

1. Preheat your oven to 375°F (190°C) – this gives it time to reach the perfect temperature while you prep.
2. In a large bowl, whisk together the flour, sugar, and salt. Now grab that cold butter – I like to work quickly here so it stays chilled. Use a pastry cutter or two knives to cut the butter into the flour until you get pea-sized crumbs. Don’t worry about perfection – some bigger butter bits are actually good!
3. Drizzle in the ice-cold water a little at a time, mixing gently with a fork just until the dough comes together. It’ll look shaggy – that’s perfect! If it seems dry, add water 1 tbsp at a time.
4. Turn the dough onto a lightly floured surface and knead it 2-3 times just to bring it together. Overworking makes tough cruffins! Roll it into a rough 12×8 inch rectangle – no need to be precise.
5. Now the fun part! Spread the peach pie filling evenly over the dough, leaving about 1/2 inch border. I use the back of a spoon to smooth it out.
6. Starting from the long side, roll the dough tightly into a log. Don’t worry if some filling peeks out – it adds character! Use a sharp knife to cut into 8 equal slices.
7. Place each slice cut-side up in a greased muffin tin. They’ll look messy – that’s normal! Brush the tops with beaten egg for that gorgeous golden shine.
8. Bake for 20-25 minutes until deeply golden and flaky. The smell will drive you crazy! Let them cool just 5 minutes before dusting with powdered sugar.

Pro tip: If your kitchen is warm, pop the rolled dough in the fridge for 10 minutes before slicing – it makes cleaner cuts. And don’t skip the egg wash – it’s what gives that beautiful bakery-style finish!

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Tips for Perfect Peach Pie Cruffins

After making these dozens of times (okay, maybe hundreds – I’m obsessed!), here are my can’t-live-without tricks:

• Keep everything cold: I even chill my rolling pin and counter with ice packs before working the dough – it makes rolling so much easier!
• Don’t skimp on the butter: Those visible chunks in the dough? That’s what creates those irresistible flaky layers.
• Use a sharp knife: When slicing your log, a dull blade will squish the layers – I run mine under hot water between cuts.
• Bake until deeply golden: Pale cruffins = sad cruffins. Wait for that rich caramel color – it means maximum crispiness.
• Try homemade filling: When peaches are in season, I simmer chopped peaches with a splash of lemon and brown sugar – game changer!

Trust me, these little tweaks take your cruffins from good to “oh my god, give me the recipe!”

Ingredient Substitutions & Notes

Don’t stress if you’re missing something – here’s how to adapt this recipe with what you’ve got:

• Fresh peaches? Toss 2 cups chopped with 1/4 cup sugar and 1 tbsp lemon juice, then simmer until jammy (about 10 minutes). Let cool completely before using.
• Out of butter? Cold coconut oil works in a pinch, but the flavor won’t be quite as rich.
• Gluten-free? Swap in your favorite 1:1 GF flour blend – just don’t overmix the dough.
• No pie filling? Jam works too! Apricot or raspberry make delicious alternatives.

Remember: The colder your ingredients, the flakier your cruffins will be – that’s the golden rule!

Serving & Storing Peach Pie Cruffins

Oh, you must try these warm from the oven – that’s when the flaky layers are at their absolute best! I love serving them with a scoop of vanilla ice cream that melts into all those buttery crevices. If (and that’s a big if) you have leftovers, just pop them in an airtight container at room temperature for up to 2 days. They’ll lose some crispness, but 10 seconds in the toaster oven brings them right back to life!

Nutritional Information

Just so you know what you’re biting into (not that it’ll stop you from having seconds!):

• Calories: 320 per cruffin
• Fat: 18g (11g saturated)
• Carbs: 36g
• Protein: 4g

Remember, these are estimates – your exact numbers will vary based on your specific ingredients. But let’s be honest, when something tastes this good, who’s counting?

Share Your Peach Pie Cruffins

I’d absolutely love to see your beautiful creations! Tag me @SophiasKitchen on Instagram so I can drool over your flaky masterpieces. Nothing makes me happier than seeing you bake my recipes – now go show off those golden, peach-filled beauties!

Irresistible Peach Pie Cruffins with 8 Flaky Layers of Bliss

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Delicious peach pie cruffins combine the flaky layers of a croissant with the sweet filling of a peach pie. Perfect for breakfast or dessert.

• Author: Sophia Collins
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 cruffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp salt
• 1 cup unsalted butter, cold and cubed
• 1/2 cup cold water
• 1 cup peach pie filling
• 1 egg, beaten (for egg wash)
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour, sugar, and salt.
3. Cut in cold butter until the mixture resembles coarse crumbs.
4. Add cold water and mix until a dough forms.
5. Roll out the dough into a rectangle.
6. Spread peach pie filling evenly over the dough.
7. Roll the dough tightly into a log and slice into 8 pieces.
8. Place each piece in a muffin tin and brush with egg wash.
9. Bake for 20-25 minutes until golden brown.
10. Dust with powdered sugar before serving.

Notes

• Use store-bought peach pie filling for convenience.
• Chill the dough for 30 minutes before rolling for easier handling.
• Serve warm for the best flavor.

Nutrition

• Serving Size: 1 cruffin
• Calories: 320
• Sugar: 18g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

Keywords: peach pie cruffins, dessert, baking, peach dessert, easy recipe