Makes: 12
Hands-on time: 20 minutes
Hands-off time: 1 hour
INGREDIENTS
2 rolls (400g each) Today Original Puff Pastry, thawed
2 tbsp Hinds Spices Ground Cinnamon
½ cup (100g) granulated sugar
¼ cup (56g) butter, softened
½ tin (226g) Rhodes Quality Strawberry Jam
METHOD
1. Preheat the oven to 160ºC on fan-assist and grease a 12-hole muffin tray.
2. In a small mixing bowl, combine the Hinds Spices Ground Cinnamon and sugar to make a cinnamon-sugar mixture.
3. On a lightly floured surface, roll out the thawed Today Original Puff Pastry rolls into 2 large 70cm x 25cm rectangles. Spread the butter and sprinkle ½ the cinnamon-sugar evenly between the 2 pastry rectangles, reserving the remaining cinnamon-sugar until needed..*Chef’s Tip: Thaw the puff pastry in the fridge overnight!
4. Gently roll the pastry into 2 long 70cm logs. Cut the logs into 6 smaller logs. Using a sharp knife, cut each log lengthways, to form 12 pieces of dough. Roll each piece of dough into a spiral, ensuring the layers of cinnamon-sugar are facing up.
5. Place each spiral into the prepared muffin tray holes, sealed-side down, and bake for 1 hour or until the pastry has cooked through and turned golden brown.
6. Once the cruffins have baked, immediately while still warm, roll each through the remaining cinnamon-sugar. *Chef’s Tip: Roll the cruffins in cinnamon sugar while warm to ensure it sticks well!
7. Add the Rhodes Quality Strawberry Jam to a piping bag with a round piping nozzle. Pipe the jam into the base of each cruffin until well filled. *Chef’s Tip: Alternatively, use a zip-lock bag!
8. Serve on a platter as the perfect breakfast or teatime treat and ENJOY!
