Vegan Peach Pie Cruffins

These Vegan Peach Pie Cruffins are an irresistible dessert, especially for the summer. These Peach cruffins feature the juicy Filling of peach with spices, sugar, & lemon juice to enhance the flavor of peach in the filling. The outer golden & flaky crust is made using the vegan version of commercial puff pastry sheet. The Vegan Peach Pie Cruffins are not only delicious but also visually appealing as they look like a rosette.

STATISTICAL OVERVIEW:

• Diet: Vegan
• Course: Dessert
• Cuisine: Fusion of French & American baking
• Size/serving: Single cruffins, around 120 g
• Total servings: 6 cruffins
• Time for preparation: Forty mins
• Cooking time: 30 minutes
• Working time(total): Seventy-five mins
• Mode of difficulty: Moderate
• Basic mode of cooking: Baking

TOOLS:

• A 12/6 cup muffin tin
• Rack for cooling
• A rolling pin
• Pastry brush
• Bowls(mixing)
• A spoon/whisk
• A pizza cutter/knife(sharp)
• Saucepan

INGREDIENTS:

• A single packet of two puff pastry sheets(vegan & commercial)

FILLING:

• 1 teaspoon of vanilla essence
• Peaches(big & riped), 2
• 1 tbsp of lemon juice
• Three tbsp of sugar, brown
• Salt, a bit
• 1 tsp of cinnamon
• Cornstarch, 1 tbsp.
• 0.25 teaspoon of nutmeg

FOR ASSEMBLING:

• Cinnamon sugar
• Margarine/vegan butter(melted), two tbsp.

INGREDIENT NOTES:

CORNSTARCH:

• We thicken the filling using cornstarch. It can be replaced with arrowroot powder/tapioca starch.

PEACHES:

• The summer season gives us fresh peaches & I would prefer them. Frozen/canned peaches also work well. Be careful that the canned peaches must be free from sugar. Drain the canned/frozen peaches well before use.

SPICES:

• You can up/down the amount of cinnamon & nutmeg to make the taste as per your preference. For a distinctive flavor, one can add cardamom too.

PUFF PASTRY:

• Some brands make the vegan versions of puff pastry. Check carefully while buying.

SUGAR:

• Here. we are using the brown sugar for classical sweetness. Maple syrup/coconut sugar can also work well.

INSTRUCTIONS:

1. Include the sugar(brown), peaches(chopped), salt, cinnamon, juice of lemon, & nutmeg in a saucepan(little).
2. Place the saucepan over a normal flame while moving it continuously using a spoon(wooden).
3. As peaches become soft, include the essence of vanilla & cornstarch while stirring continuously.
4. Cook for a while till the filling thickens.
5. After around three mins have passed, put the saucepan down on the shelf & turn the flame off.
6. Allow your filling to come down to a normal surrounding temperature.
7. Dust your working shelf with flour.
8. Start rolling each pastry sheet into a shape of rectangle of 10 by 12 inches.
9. Apply the butter(vegan) on the whole sheet using the brush.
10. Spread the layer of cooled peach filling over the whole pastry sheet.
11. Start rolling the sheet tightly from the wide end to the other end.
12. Slice each log vertically & then roll it to make the bun, keeping the layers out.
13. Operate the empty oven at 190 degrees C.
14. Apply a thin layer of oil/vegan butter to each cup of the muffin tin.
15. Now, place each cruffin in that muffin tin.
16. Dust the cinnamon sugar over the surface.
17. Bake them till they are puffed up & beautifully golden from the top.
18. This will take around half an hour.
19. Afterward, take the tin out of the oven.
20. Wait for ten minutes to de-mold the cruffins.
21. After the ten-minute rest, transfer the cruffins to the rack(wire) to cool.
22. Then your Vegan Peach Pie Cruffins are ready!

TIPS:

• Defrost your vegan sheets of puff pastry well, but use them while they are still chilled to avoid sticking.
• The secret tip to maintain the shape of the cruffins is to chill them when they are ready to bake in the muffin
• tins.
• Spread the amount of filling that gives full taste, but never leaks or makes the bottom of the baked cruffins
• moist.

STORAGE DETAILS:

ON THE SHELF:

• Pack the cruffins in the container(air-tight) after cooling. Enjoy them up to two days by the bedside.

REFRIGERATION:

• Pack similarly as directed above & Let it sit in the fridge for about five days.

FREEZING:

• Pack them as directed above & freeze the cruffins for around sixty days. Defrost & warm them up to bring their crispness back.

FAQs:

What should be the texture of the cruffins?

• The baked cruffins should be soft & melty from inside with a flaky & crunchy surface.

May we prepare the filling earlier?

• Yes! you can prepare the filling, pack it in the container(sealed), & keep it chilled inside the refrigerator for approximately three days.

Will the canned peaches work for the filling?

• Sure! if the fresh peaches are not in season, you may go for the canned version. Make sure it is free from hidden sugars.

NUTRITIONAL FACTS/SERVING:

Serving size: 1 cruffin
Calories: 320 kilocalories
Carbs (total): Forty grams
Fiber: 2 g
Net carbohydrates: Thirty-eight grams
Fats: 18 grams
Proteins: Three grams
Sugar: 15 g
Sodium: 200 milligrams