Buttery, flaky, cardamom studded and crunchy with sugar – cruffins have it all. These darlings of social media are cross between a croissant and a muffin. Store-bought puff pastry works perfectly to create delicate layers for enrobing the warm cardamom, sugary sweet filling. Pop these in muffin tins and less than 20 minutes later, you’ll have a brunch crowd beauty that’s sure to please.
Time: 30 mins
Makes 12 CruffinsRating
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Loading...| 2 packages puff pastry (4 sheets) | |
| 1 cup granulated sugar | |
| 1 Tbl Ground Cardamom | |
| 1.5 Tbl Vietnamese Cinnamon | |
| 1 stick butter, softened | |
| Cinnamon Sugar |
| 1. | Preheat the oven to 400°F. Spray a muffin pan with a non-stick spray or use muffin pan liners. |
| 2. | In a bowl, whisk together the sugar, Vietnamese Cinnamon and Ground Cardamom. |
| 3. | Lay out the 4 sheets of puff pastry. Two sheets will be the bottom and two sheets will be the top. Roll them lightly with a rolling pin to flatten them a bit. |
| 4. | Spread the butter on two of the sheets. Sprinkle the sugar-cardamom-cinnamon mixture over the butter. Use all of the sugar and spread all the way to the edges. Place the remaining two pastry sheets on top of the sugared sheets. |
| 5. | Cut the each sheet lengthwise into six strips. Roll each strip, cinnamon-roll style. Press-pinch the ends of each roll so that they don't come apart when baking. Place in the muffin tins and sprinkle with Cinnamon Sugar. |
| 6. | Bake for 15-18 minutes or until golden brown. |
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