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Cruffins

It's easy to get stuck in a rut at breakfast time. Settling for the same-old cereal or popping a slice of bread in the toaster can become an uninspiring and monotonous morning meal. This year, being at home more than ever, we've been searching for easy ways to brighten up mealtimes and creating new recipes ideas for breakfast is no exception. So we've mixed things up, and gone for a hybrid - crossing a muffin with a croissant. Hello Cruffins!


Our Cruffin recipe is really easy and can be adapted in so many ways whether you have a sweet or savoury preference. We made three different cruffin varieties ...


The basis for these recipes is croissant dough. Now we could expel the virtues of homemade, but for me, croissant dough is very much in the same camp as filo pastry - why make it when you can buy it in the supermarket? We selected our favourite flavours that we typically enjoy with rich buttery croissants - almond, apricot, chocolate, hazelnut and cinnamon.


We used Jus-Rol Croissant Dough, which you can buy from Morrisons, Tesco, Asda and Ocado for around £2.00. Each pack provides enough dough to make 6 large croissants. As we are converting this recipe into cruffins, then you can get a little more pastries out of the dough.


How to make Cruffins

Preheat the oven to 200C (fan 180C). Lightly grease a 12-hole muffin tin with butter. Unroll the croissant dough and cut into 6 triangles - the dough should have pre-cut guide marks.

Lay each triangle out flat with the long edge at the bottom. Cut the top off each triangle to make 6 strips, about 5cm in width. Use the leftover tops to make smaller mini cruffins.


Make your choice of flavoured mix (ideas below).


Almond & Apricot Cruffins

Makes 3 large cruffins


25g Butter - softened

1/2 tsp Plain Flour

25g Ground Almonds

25g Caster Sugar

Splash of Almond Extract

Small Egg Yolk

Toasted Flaked Almonds to decorate

Optional - Apricot Jam

Icing Sugar to decorate


In a bowl, mix the butter, flour, ground almonds, sugar, egg yolk and splash of almond extract into a smooth paste. Layer the mix onto a strip of croissant dough and roll into a spiral and place into the muffin tin. Top with the toasted flaked almonds and bake for around 12 - 15 minutes until golden.

Remove from the tin using a palette knife. Leave to cool slightly before serving.


Top Tip: For a little extra flavour, place some apricot jam into a piping bag and pipe into the middle of the cooked cruffin. Gently heating the jam first makes this a little easier.


Cinnamon Cruffins

Makes 6 cruffins


55g Soft Brown Sugar

40g Butter - softened

1 tsp Cinnamon

Icing sugar mixed with water or lemon juice


Mix all of the ingredients in a bowl to make a smooth paste. Layer the mix onto a strip of croissant dough, roll into a spiral and place into the muffin tin. Bake until golden - for around 12 - 15 minutes. Remove from the tin and when cool decorate with drizzles of icing.


Chocolate & Hazelnut Cruffins

Mix equal measures of chocolate spread with chopped hazelnuts and mix well. Spread a layer onto the cruffin dough strip. Roll into a tight spiral and place into the muffin tin. Bake for around 12 minutes. Serve with extra chocolate spread and hazelnut pieces.



Fancy something savoury? Here are some savoury cruffin recipe ideas:


Cheese & Spring Onion: Spread a light layer of butter onto the strip of croissant dough. Top with a mix of grated cheese and spring onion.

Goats' Cheese & Bacon: Spread soft goats' cheese onto the croissant dough and then a thin layer of bacon jam.

Two Cheese: Mix together a little soft cheese with grated cheese and a pinch of mustard (if you like a kick).

Cheese & Tomato: Finely chop tomato flesh and mix with grated cheddar cheese and a couple of grinds of black pepper.



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