Description
Cruffins are a delightful pastry hybrid combining the flaky layers of a croissant with the shape and convenience of a muffin. They’re easy to make with store-bought puff pastry and can be enjoyed plain or filled with sweet or savory fillings.
Ingredients
- 1 package refrigerated puff pastry (2 sheets), thawed
- 4 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Optional fillings: chocolate spread, jam, lemon curd, or pastry cream
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 6-cup muffin tin.
- In a small bowl, mix together the sugar and ground cinnamon.
- On a lightly floured surface, unroll one sheet of puff pastry. Brush it with melted butter and sprinkle evenly with the cinnamon sugar mixture.
- Roll the pastry sheet tightly into a log, then cut it lengthwise to create 2 long strips.
- Roll each strip into a spiral and place into a muffin cup. Repeat with the second pastry sheet.
- Bake the cruffins for 25–30 minutes, until golden, puffed, and crisp.
- While warm, optionally roll them in extra cinnamon sugar or dust with powdered sugar.
- Once slightly cooled, pipe in fillings like jam, chocolate spread, or lemon curd if desired.
Notes
Use both puff pastry sheets for 6 cruffins; use one sheet for a smaller batch of 3.
Let cruffins cool slightly before filling to avoid melting the filling.
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
To reheat, place in a 300°F (150°C) oven for 5–7 minutes to restore crispiness.
You can freeze baked cruffins and reheat them in the oven.
For savory cruffins, omit sugar and cinnamon and add cheese or herbs before rolling.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cruffin
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
