Imagine the flakiness of a croissant and the delightful shape of a muffin combined into one irresistibly delicious treat—that’s a cruffin! These buttery, flaky pastries are perfect for breakfast, brunch, or an indulgent afternoon snack. With layers of laminated dough and a light dusting of sugar or a dollop of filling, cruffins are the ultimate pastry hybrid you didn’t know you needed.
Why You’ll Love This Recipe?
- Flaky and Buttery: Layers upon layers of croissant-like goodness in every bite.
- Simple Ingredients: Made with pantry staples, but the result feels bakery-quality.
- Customizable: Fill with your favorite jams, creams, or enjoy them plain.
- Show-Stopping Presentation: They look as good as they taste, perfect for impressing guests.
Ingredients
Here’s what you’ll need to create these delicious cruffins:
- Puff pastry (store-bought or homemade)
- Butter (softened)
- Granulated sugar or powdered sugar (optional)
- Jam, cream, or custard for filling (optional)
Full ingredient list and measurements are in the recipe card below!
Directions
Step 1: Prepare the Dough
If using store-bought puff pastry, thaw it according to package instructions. Roll out the pastry into a thin rectangle on a floured surface.
Step 2: Butter and Roll
Spread softened butter evenly over the dough. Roll the pastry tightly into a log, then slice it into even sections, depending on the number of cruffins you’d like to make.
Step 3: Shape the Cruffins
Take each slice and gently stretch and twist it before placing it into a greased muffin tin. This creates the signature cruffin shape and helps the layers puff up beautifully.
Step 4: Bake to Perfection
Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until golden brown and crispy. Let them cool slightly in the tin before transferring to a wire rack.
Step 5: Add the Finishing Touches
Dust with powdered sugar, roll in granulated sugar, or pipe in your favorite filling. Serve warm and enjoy!
Expert Tips and Tricks
- For extra flakiness, chill the dough in the fridge after rolling and before slicing.
- Use a sharp knife or dental floss to slice the dough cleanly.
- Avoid overfilling to prevent the cruffins from collapsing.
Recipe Variations and Possible Substitutions
- Sweet Cruffins: Fill with Nutella, fruit jam, pastry cream, or whipped cream.
- Savory Cruffins: Skip the sugar and fill with cheese, ham, or herbed cream cheese.
- Homemade Dough: For an extra-special touch, make your own laminated croissant dough.
Serving and Pairing Suggestions
Cruffins are delightful on their own but pair beautifully with a hot cup of coffee, tea, or hot chocolate. For a brunch spread, serve alongside fresh fruit, yogurt, or a savory egg dish.
Storage and Reheating Tips
- Storage: Keep leftover cruffins in an airtight container at room temperature for up to 2 days.
- Reheating: Warm them in the oven at 300°F for 5–7 minutes to bring back their crispiness.
FAQs
1. Can I freeze cruffins?
Yes! Freeze baked cruffins in an airtight container for up to a month. Reheat in the oven for a freshly baked taste.
2. Can I use homemade croissant dough?
Absolutely! Homemade dough will elevate the cruffins, though it’s more time-intensive.
3. What fillings work best for cruffins?
Sweet options like jam, lemon curd, or chocolate spread are fantastic, while savory options like cream cheese or pesto add a unique twist.
4. Do I need a special muffin tin for cruffins?
A standard muffin tin works perfectly, but for taller cruffins, you can use a popover pan or jumbo muffin tin.
Conclusion
Delicious Cruffins are the ultimate combination of indulgence and simplicity. Whether you’re savoring them plain, dusted with sugar, or filled with your favorite treats, these pastries are guaranteed to impress. So grab your puff pastry, get rolling, and treat yourself to this bakery-worthy delight at home.
Print
Delicious Cruffins
- Prep Time: 20 minutes
- Cook Time: 25minutes
- Total Time: 45 minutes
- Yield: 12 cruffins 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
Cruffins are a delightful fusion of croissants and muffins, offering flaky, buttery layers with a sweet cinnamon-sugar coating. This recipe simplifies the process by using store-bought crescent roll dough, making it accessible for home bakers.
Ingredients
- 3 tubes (8 ounces each) refrigerated crescent roll dough
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with nonstick cooking spray.
- Prepare the Dough: On a lightly floured surface, unroll one tube of crescent roll dough into a rectangle. If using perforated dough, pinch the seams to seal.
- Butter and Sugar: Spread 2 tablespoons of softened butter evenly over the dough. In a bowl, mix the granulated sugar and ground cinnamon. Sprinkle a generous amount of the cinnamon-sugar mixture over the buttered dough.
- Roll and Cut: Starting from the shorter side, tightly roll up the dough into a log. Using a sharp knife, cut the log in half lengthwise to expose the layers. With the cut sides facing outward, roll each half into a spiral and place it into a prepared muffin cup.
- Repeat: Repeat steps 2-4 with the remaining two tubes of crescent roll dough, filling all 12 muffin cups.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cruffins are golden brown and cooked through.
- Coat with Cinnamon-Sugar: While the cruffins are still warm, brush them with melted butter and roll them in the remaining cinnamon-sugar mixture until well coated.
- Serve: Allow the cruffins to cool slightly before serving. Enjoy them warm or at room temperature.
Notes
- Storage: Store leftover cruffins in an airtight container at room temperature for up to 2 days. Reheat in a warm oven before serving.
- Variations: For a different flavor, consider filling the cruffins with fruit preserves or chocolate spread before rolling.
Nutrition
- Serving Size: 1 cruffin
- Calories: 320
- Sugar: 20g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Protein: 4g
- Cholesterol: 20mg