Nutella Cruffins: Croissant + Muffin + Nutella = Obsession

Croissant. Muffin. Nutella. Together at last.

Flaky, buttery puff pastry. Swirled with creamy Nutella. Baked in a muffin tin. Dusted with sugar. 35 minutes. You’ve been warned.

Ingredients

Makes 6 cruffins.

• 2 sheets frozen puff pastry (thawed)
• ½ cup Nutella (plus extra for drizzling)
• 2 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• 1 egg, beaten (for egg wash, optional)

For Topping:

• ¼ cup granulated sugar
• 1 tbsp coarse sugar (turbinado, optional)
• Powdered sugar for dusting

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
2. Roll each puff pastry sheet slightly into a 10×12-inch rectangle.

Step 2: Add Nutella

1. Brush pastry with melted butter. Sprinkle with brown sugar.
2. Warm Nutella slightly (10 seconds in microwave) until spreadable. Spread evenly over both sheets.

Step 3: Roll and Cut

1. Roll each sheet tightly into a log. Slice each log into 3 equal pieces.
2. Place each piece cut-side up into a muffin cup.

Step 4: Top and Bake

1. Optional: Brush tops with beaten egg. Sprinkle with turbinado sugar.
2. Bake 18-22 minutes until golden brown and puffed.
3. Cool in pan 5 minutes, then transfer to wire rack.

Step 5: Coat and Serve

1. Roll warm cruffins in granulated sugar. Dust with powdered sugar.
2. Drizzle with extra melted Nutella. Serve warm.

Summary

Prep Time: 15 minutes | Cook Time: 18-22 minutes | Total Time: 35-40 minutes

Yield: 6 cruffins

Difficulty: Easy

Storage Notes

Best Fresh:

Cruffins are best the day they’re made. Reheat in oven for crispiness.

Reheat:

Oven at 350°F for 5-7 minutes. Microwave for 15 seconds but less crispy.

Pro Tip:

Warm Nutella before spreading. Cold Nutella tears the pastry.