Cinnamon, fruit and almond cruffins
- April 2017
- Makes 12
- Hands-on time 40 min, oven time 17-20 min
Is it a croissant? Is it a muffin? Even better, it’s both. Debbie Major rolls shop-bought croissant dough with cinnamon and a sweet almond frangipane to make this fabulous breakfast pastry.
Want to make homemade croissants? Give our step-by-step guide a whirl.
- 24.9g (11.6g saturated)
- 53g (34.9g sugars)
- 100g softened unsalted butter, plus extra for greasing
- 100g icing sugar
- 1 large free-range egg, beaten
- 100g ground almonds
- 25g plain flour, plus extra to dust
- 2 x 350g tubes fresh croissant dough (we used Jus-Rol croissant dough, widely available)
- 200g dried apricots, chopped
- 100g raisins
- 1 tsp ground cinnamon
- 150g apricot jam
- 1 tbsp icing sugar for dusting
You’ll also need…
- 12-hole muffin tin
- Heat the oven to 180°C/160°C fan/gas 4. Lightly grease a 12-hole muffin tin with butter. For the frangipane, beat the butter and icing sugar together in a mixing bowl until pale and creamy, then gradually beat in the egg. Fold in the almonds and plain flour. Set aside.
- Break open the 2 tubes of croissant dough and unroll onto a lightly floured surface. Ignore the diagonal lines and cut each strip of dough along the horizontal perforated lines, to make 3 rectangles from each piece of croissant dough (6 in total).
- Divide the frangipane evenly among the pieces of dough and spread it out, leaving a 1cm border around the edges. Sprinkle over the dried fruit and lightly dust with the ground cinnamon.
- Take one rectangle of dough and, starting with a long edge, tightly roll it up like you would a swiss roll. Cut each roll of dough lengthways in half and put each piece cut-side up on the work surface. Take one end and roll it up into a rose-shaped spiral, keeping it cut-side up, then put in a hole of the muffin tin. Repeat with the remaining dough, then brush with the apricot jam.
- When all of the cruffins have been shaped, bake for 17-20 minutes until richly golden and puffed. If they’re browning too fast, cover them loosely with a double sheet of non-stick baking paper.
- Put the cruffins on a wire rack to cool slightly. Brush with a little more apricot jam and serve warm.
Shape the cruffins the night before, if you wish. Slide the muffin tray into a large plastic bag (or wrap it in cling film) and leave in the fridge overnight. Bake the next day from step 5.
Next time: For an orangey flavour, swap the apricot jam for no-peel marmalade.
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