Ingredients
For the Dough:
- 1 sheet puff pastry, thawed
- 1/4 cup unsalted butter, melted
For the Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Filling (Optional):
- Dulce de leche or chocolate spread
Equipment:
- Muffin tin
- Rolling pin
- Pastry brush
- Oven
- Sharp knife or kitchen scissors
- Clean surface for rolling
Ingredient Tips:
- Puff pastry: You can find this in the frozen section of most grocery stores. Let it thaw in the fridge overnight or at room temperature for 30–40 minutes.
- Butter: Use unsalted butter to control the saltiness of your final product. You’ll be brushing this on both before baking and after for the cinnamon sugar coating.
- Cinnamon sugar: A 1:8 ratio of cinnamon to sugar creates a bold but balanced flavor.
- Fillings: Choose a high-quality dulce de leche or a thick chocolate spread like hazelnut or dark chocolate for best results. You can also use fruit preserves or a flavored cream cheese.
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a muffin tin well with butter or nonstick spray. This helps the cruffins release easily and gives them crisp edges.
2. Prepare the Puff Pastry
On a lightly floured surface, roll out the puff pastry just enough to smooth out any creases or folds. The goal isn’t to make it thinner—just to create an even surface.
Using a pastry brush, apply a generous layer of melted butter across the entire surface of the puff pastry.
3. Roll and Slice
Starting from one end (either the shorter or longer side depending on how tall or wide you want your cruffins), tightly roll the puff pastry into a log.
Use a sharp knife or kitchen scissors to cut the log into 1-inch slices. You should get 6 to 8 slices from one sheet.
4. Shape the Cruffins
Take each slice and gently twist it, as if you were wringing out a towel. This helps expose the buttery layers and gives the cruffins their characteristic swirled top.
Place each twisted slice into a greased muffin cavity, cut side facing up.
5. Bake
Bake for 20 to 25 minutes, or until the cruffins are puffed up and golden brown on top. They should have a firm exterior with visible layers and a slight spring when pressed.
6. Prepare the Cinnamon Sugar Coating
While the cruffins bake, mix the granulated sugar and ground cinnamon in a shallow bowl. Melt a little extra butter to brush on the cruffins after baking.
7. Coat the Cruffins
Allow the cruffins to cool in the tin for 5–10 minutes, just until they’re safe to handle but still warm. Use a pastry brush to coat each cruffin with melted butter, then roll in the cinnamon sugar until evenly coated.
8. Optional Filling
If using a filling, transfer it to a piping bag or zip-top bag with the corner snipped off. Insert the tip into the center of each cruffin and gently squeeze in the filling. Don’t overfill—just enough to add a creamy surprise inside.
Notes
What if my puff pastry tears or sticks?
Work with lightly floured hands and a floured surface. If the dough starts to stick or become too soft, chill it in the fridge for 10 minutes before continuing.
How do I know when they’re done baking?
The tops will be deep golden brown, and the layers will have visibly puffed. If unsure, gently lift one cruffin and check the bottom—if it’s browned and crisp, they’re ready.
What if the tops brown too quickly?
You can loosely cover the muffin tin with foil in the last 5–7 minutes of baking to prevent over-browning while the centers continue to cook.
Can I prep these in advance?
Yes. Assemble the cruffins and store them in the muffin tin in the fridge, covered, for up to 12 hours before baking. This is great for making them the night before a brunch.
Kitchen Tips:
- Always keep puff pastry cold. It puffs best when cold going into a hot oven.
- Use a serrated knife to slice the dough cleanly without squishing the layers.
- If you don’t have a muffin tin, you can bake these in ramekins or on a baking sheet, though they’ll spread more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes