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Bakery-Quality Peach Cruffins: A Step-by-Step Laminated Dough Guide

Close-up of a perfectly baked, flaky peach cruffin topped with a drizzle of white vanilla icing.
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Make impressive, flaky peach cruffins at home. This recipe guides you through the technical process of laminating croissant dough and shaping it for a beautiful muffin tin finish with a sweet peach filling.

Ingredients

Scale
  • 1 batch all-butter croissant dough (prepared and chilled)
  • 1 cup fresh peaches, finely diced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 cup peach jam (optional, for extra moisture)
  • 1 large egg, beaten (for egg wash)
  • 1/2 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon peach extract (for glaze)

Instructions

  1. Prepare the Peach Filling: In a small saucepan, combine the diced peaches, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens into a compote, about 5 to 7 minutes. Stir in the lemon juice and vanilla extract. Remove from heat and let cool completely. If using jam, mix it into the cooled compote.
  2. Prepare the Dough: Take your chilled, laminated croissant dough. On a lightly floured surface, roll the dough out into a large rectangle, about 1/8 inch thick.
  3. Cut the Dough: Using a sharp knife or pizza cutter, cut the dough into long strips, approximately 1.5 inches wide.
  4. Shape the Cruffins: Lightly grease a standard 12-cup muffin tin. Take one dough strip and gently coil it into a spiral shape, starting from one end. Place the coiled dough into each muffin cup, ensuring the layers are visible. Do not pack the dough down tightly; allow space for rising and expansion.
  5. Fill and Proof: Spoon about 1 to 1.5 teaspoons of the cooled peach filling into the center of each coiled dough piece, pushing it slightly down between the layers. Brush the tops lightly with the beaten egg wash. Cover the muffin tin loosely with plastic wrap and let the cruffins proof in a warm, draft-free spot for 1.5 to 2 hours, or until they look puffy and have increased in size by about 50 percent.
  6. Bake: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake the cruffins for 18 to 22 minutes, or until they are deep golden brown and fully cooked through.
  7. Cool: Carefully remove the cruffins from the tin and place them on a wire rack to cool completely.
  8. Make the Glaze: Whisk together the powdered sugar, milk or cream, and peach extract until smooth. Drizzle the glaze over the cooled peach cruffins before serving.

Notes

  • For the best lamination results, keep your butter block cold and work quickly when rolling and folding the dough.
  • If you prefer a less sweet pastry, reduce the sugar in the peach filling by one tablespoon.
  • Use a 12-cup standard muffin tin for the classic shape. Do not use mini tins unless you adjust baking time significantly.

Nutrition

Find it online: https://carlacooking.com/peach-cruffins-recipe-laminated-dough-guide/