The Art of Ultimate Golden Peach Pie Cruffin Perfection

Perfect Lamination Mastery

Master the technique of creating delicate butter layers for maximum flakiness and rise.

Peach Filling Excellence

Learn the skill of cooking peaches to the ideal consistency - tender but not mushy.

Shaping Perfection

Perfect the method of rolling, cutting and forming cruffins for beautiful presentation.

Flavor Layering Technique

Master the art of combining buttery, fruity, and spiced elements in perfect harmony.

Finishing Strategy

Learn optimal coating and glazing techniques for maximum flavor and visual appeal.

Gourmet Cruffin Mastery Secrets for Perfect Peach & Pastry Combination

Temperature Control: Keep butter and dough cold during lamination for the flakiest layers.

Peach Selection: Use ripe but firm peaches that hold their shape when cooked for best texture.

Rolling Technique: Roll with gentle, even pressure to maintain consistent dough thickness.

Filling Balance: Don't overfill or the filling will leak during baking and create soggy bottoms.

Rise Time: Watch the final rise carefully - too long will cause butter to melt, too short will result in dense cruffins.

Sugar Coating: Apply the cinnamon sugar while cruffins are still warm for better adhesion.

Golden-Baked Peach Pie Cruffins with Cinnamon Sugar Coating and Vanilla Glaze

Name: Golden-Baked Peach Pie Cruffins with Cinnamon Sugar Coating and Vanilla Glaze
Prep time: 45 min
Cook time: 25 min
Total time: 3 h 30 min
Yield: 12 cruffins
Cuisine: French-American Fusion
Ingredients: For the Laminated Dough:; 4 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 teaspoons active dry yeast; 1 teaspoon salt; 1 cup cold milk; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 1/2 cups cold unsalted butter, cut into thin slices; For the Peach Filling:; 4 large ripe peaches, peeled and diced; 1/3 cup brown sugar; 2 tablespoons cornstarch; 1 tablespoon lemon juice; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground ginger; 1 teaspoon vanilla extract; Pinch of salt; For the Cinnamon Sugar Coating:; 1 cup granulated sugar; 2 tablespoons ground cinnamon; 1/2 teaspoon ground cardamom (optional); 1/4 cup melted butter for brushing; For the Vanilla Glaze:; 1 cup powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla bean paste; 1/8 teaspoon salt; For the Peach Compote Topping:

The ultimate peach pie cruffins featuring perfectly laminated dough, sweet juicy peach filling, and a golden cinnamon sugar coating. This gourmet pastry masterpiece combines the flaky richness of croissant dough with the deep, sweet complexity of fresh summer peaches and the soft, tender interior of a muffin, creating an unforgettable breakfast experience that elevates the classic pastry to extraordinary heights perfect for brunch, special occasions, or any time you crave the perfect balance of buttery, fruity, and spiced flavors.

Prep Time

45 Minutes

Cook Time

25 Minutes

Total Time

3H30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Laminated Dough:

4 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast

1 teaspoon salt

1 cup cold milk

2 large eggs, room temperature

1 teaspoon vanilla extract

1 1/2 cups cold unsalted butter, cut into thin slices

For the Peach Filling:

4 large ripe peaches, peeled and diced

1/3 cup brown sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1 teaspoon vanilla extract

Pinch of salt

For the Cinnamon Sugar Coating:

1 cup granulated sugar

2 tablespoons ground cinnamon

1/2 teaspoon ground cardamom (optional)

1/4 cup melted butter for brushing

For the Vanilla Glaze:

1 cup powdered sugar

2 tablespoons heavy cream

1 teaspoon vanilla bean paste

1/8 teaspoon salt

For the Peach Compote Topping:

2 peaches, finely diced

2 tablespoons honey

1 tablespoon lemon juice

For the Finishing Touches:

Fresh mint leaves

Edible gold dust (optional)

Toasted sliced almonds

For Special Equipment:

Stand mixer with dough hook

Rolling pin

Pastry brush

Muffin tin

Parchment paper

Bench scraper

Instructions

Begin by making the laminated dough. In a stand mixer bowl, combine flour, sugar, yeast, and salt.

Add cold milk, eggs, and vanilla extract to the dry ingredients and mix with dough hook until just combined.

Knead on medium speed for 5 minutes until smooth and elastic. The dough should pull away from the sides of the bowl.

Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour.

While dough chills, prepare the peach filling by combining diced peaches, brown sugar, cornstarch, lemon juice, and spices in a saucepan.

Cook the peach mixture over medium heat for 8-10 minutes, stirring frequently, until thickened and peaches are tender but not mushy.

Remove from heat, stir in vanilla extract, and allow to cool completely.

Roll the chilled dough on a floured surface into a large rectangle about 12x24 inches.

Arrange thin slices of cold butter over two-thirds of the dough, leaving 1/4 inch border around the edges.

Fold the unbuttered third of dough over the middle third, then fold the remaining buttered third on top, creating a letter fold.

Rotate the dough 90 degrees, roll out again to a large rectangle, and repeat the letter fold. Wrap and refrigerate for 30 minutes.

Repeat the rolling and folding process two more times, with 30-minute refrigeration periods between each fold.

After the final fold and chill, roll the dough into a large rectangle approximately 12x20 inches and 1/8 inch thick.

Spread the cooled peach filling evenly over the dough, leaving a 1/2 inch border along one long edge.

Starting from the opposite long edge, roll the dough tightly into a log, sealing the edge with a little water.

Chill the log for 20 minutes to make it easier to cut.

Meanwhile, prepare the cinnamon sugar coating by mixing sugar, cinnamon, and cardamom in a shallow bowl.

Cut the chilled log into 12 equal pieces, about 1.5 inches thick.

Grease a muffin tin and line each cup with a strip of parchment paper for easy removal.

Place each piece cut-side up in a muffin cup, pressing down slightly.

Cover loosely with plastic wrap and let rise in a warm place for 30-45 minutes until puffy.

Preheat oven to 375°F (190°C) during the last 15 minutes of rising time.

Bake for 22-25 minutes until golden brown and internal temperature reaches 190°F.

While cruffins bake, prepare the vanilla glaze by whisking together powdered sugar, heavy cream, vanilla bean paste, and salt.

For the peach compote topping, gently cook diced peaches with honey and lemon juice for 5 minutes until softened but still chunky.

When cruffins are done, let cool in the tin for 5 minutes, then carefully remove using the parchment strips.

Brush each warm cruffin with melted butter and roll in cinnamon sugar mixture to coat.

Place cruffins on a wire rack and drizzle with vanilla glaze while still warm.

Top each cruffin with a spoonful of peach compote and garnish with toasted almonds and fresh mint.

For special occasions, dust lightly with edible gold dust for a truly golden finish.

Serve immediately while still warm, or store in an airtight container for up to 2 days.

To reheat, warm in a 300°F oven for 5 minutes to restore the crisp exterior.

For best results, consume on the same day they are baked for optimal texture and flavor.

These cruffins can be frozen before the final rise - thaw overnight in the refrigerator before rising and baking.

Pair with coffee, tea, or champagne for a luxurious brunch experience.

Golden-Baked Peach Pie Cruffins with Cinnamon Sugar Coating and Vanilla Glaze

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Golden Peach Pie Cruffin Perfection

Golden-Baked Peach Pie Cruffins with Cinnamon Sugar Coating and Vanilla Glaze

Ingredients

Instructions