Description
These Almond Croissant Muffins, also known as Cruffins, combine the flaky, buttery texture of puff pastry with a sweet almond filling. Perfect for breakfast or a decadent snack, these cruffins are topped with sliced almonds and dusted with powdered sugar for an irresistible treat.
Ingredients
Scale
Puff Pastry
- 1 sheet puff pastry (store-bought or homemade)
Almond Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon all-purpose flour
- Pinch of salt
Toppings
- 1/4 cup sliced almonds
- Powdered sugar (for dusting)
Instructions
- Prepare the Almond Filling: In a mixing bowl, combine the softened unsalted butter and granulated sugar until creamy. Add the almond flour, egg, vanilla extract, almond extract, all-purpose flour, and a pinch of salt. Mix until the ingredients form a smooth almond paste.
- Prepare the Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface into a rectangle. Spread the almond filling evenly over the entire surface of the puff pastry.
- Shape the Cruffins: Starting from one end, roll the puff pastry tightly into a log. Slice the log into 12 equal pieces to form individual cruffins.
- Arrange and Add Toppings: Place each cruffin slice upright into a muffin tin lined with paper liners or greased. Sprinkle sliced almonds on top of each cruffin.
- Bake: Preheat your oven to 375°F (190°C). Bake the cruffins for about 25 minutes or until they are golden brown and puffed up.
- Cool and Dust: Remove from the oven and allow cruffins to cool in the pan for a few minutes before transferring to a wire rack. Once cooled, dust generously with powdered sugar.
Notes
- Use cold puff pastry for easier handling and better puff.
- Ensure the almond filling is spread evenly for uniform baking.
- Store leftover cruffins in an airtight container for up to 2 days.
- Reheat gently before serving for fresh taste and texture.
