The lovechild of croissants and muffins. These buttery, flaky pastries are unlike anything you’ve had before and are perfect for brunch or for an indulgent afternoon treat.
- 230g ready to roll puff pastry
- 4 tbsp butter
- 130g granulated sugar
- 1 tbsp cinnamon
- 1 egg, beaten
- 1 tsp milk
- Preheat your oven to 190°C / 170°C Fan / Gas Mark 5 and lightly grease 8 holes of a muffin tin.
- Roll out one sheet of the puff pastry into a rectangle measuring 11×15 inches. The dough should be quite thin, but not so thin that you can see through it.
- Spread 2 tbsp of the butter onto the sheet of pastry thinly, then mix the cinnamon and the sugar together and sprinkle some over the top of the butter in an even coating. You will want some cinnamon sugar reserved for later, so be careful not to use it all.
- Working from the long edge, roll the pastry up as tight as you can. Slice the roll in half length ways, and then cut each strip in half again. This will leave you will 4 equal strips of layered dough. Roll each piece into a swirl and place in the muffin tin. Repeat the whole process again with the remaining sheet of pastry.
- Brush the tops of the cruffins with egg wash, and bake for 40-50 minutes until golden brown. Allow to cool for 10 minutes, then remove from the pan and roll each cruffin in the remaining cinnamon sugar to coat.
Lead image: Redphotographer via Getty images.