Servings
Makes 12 Cruffins
Total time
30
minutesButtery, 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.
Ingredients
2 packages puff pastry (4 sheets)
1 cup granulated sugar
1 Tbl Ground Cardamom
1.5 Tbl Vietnamese Cinnamon
1 stick butter, softened
Instructions
- Preheat the oven to 400°F. Spray a muffin pan with a non-stick spray or use muffin pan liners.
- In a bowl, whisk together the sugar, Vietnamese Cinnamon and Ground Cardamom.
- 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.
- 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.
- 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.
- Bake for 15-18 minutes or until golden brown.
