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Croissant + Muffins = Cruffins



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!

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