Soft Boil Stories

Tag: cruffin recipe

  • Nutella Cruffins: Croissant + Muffin + Nutella = Obsession

    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.

  • Raspberry Cruffins: Flaky, Tart, Dangerous

    Raspberry Cruffins: Flaky, Tart, Dangerous

    Cruffins are the love child of a croissant and a muffin. These are berry perfection.

    Flaky, buttery layers. Tart juicy raspberries. Golden crunchy top. No laminating. Just puff pastry and 40 minutes. Your brunch guests will think you’re a pastry chef.

    Ingredients

    Makes 6 cruffins.

    • 2 sheets frozen puff pastry (thawed)
    • 1 cup fresh or frozen raspberries (don’t thaw if frozen)
    • ¼ cup granulated sugar (for filling)
    • 1 tbsp cornstarch
    • 1 tsp lemon zest
    • 4 tbsp unsalted butter, melted
    • ¼ cup brown sugar

    For Topping:

    • ¼ cup granulated sugar
    • 1 tbsp coarse sugar (turbinado)

    Step-by-Step Instructions

    Step 1: Preheat and Prep

    1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
    2. In a bowl, gently toss raspberries with ¼ cup sugar, cornstarch, and lemon zest (don’t crush berries).

    Step 2: Roll and Fill Pastry

    1. Roll each puff pastry sheet slightly into a 10×12-inch rectangle.
    2. Brush with melted butter. Sprinkle with brown sugar.
    3. Scatter raspberry mixture 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: Bake

    1. Bake 20-25 minutes until golden brown and bubbly.
    2. Let cool in pan 5 minutes, then transfer to wire rack.

    Step 5: Coat and Serve

    1. Mix granulated and coarse sugar. Roll warm cruffins in sugar.
    2. Serve warm. These vanish fast. Make extra.

    Summary

    Prep Time: 15 minutes | Cook Time: 20-25 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:

    Use frozen raspberries straight from the freezer. Less bleeding into the dough.

  • Blueberry Cruffins: Croissant + Muffin = Cruffin

    Blueberry Cruffins: Croissant + Muffin = Cruffin

    A cruffin is what happens when a croissant and a muffin fall in love.

    Flaky, buttery layers. Juicy blueberries. Crispy sugar top. All in a muffin tin. No laminating. No rolling. Just puff pastry and magic. 40 minutes.

    Ingredients

    Makes 6 cruffins.

    • 2 sheets frozen puff pastry (thawed)
    • 1 cup fresh or frozen blueberries (don’t thaw if frozen)
    • ¼ cup granulated sugar (for filling)
    • 1 tbsp cornstarch
    • 1 tsp lemon zest
    • 4 tbsp unsalted butter, melted
    • ¼ cup brown sugar
    • 1 tsp cinnamon (optional)

    For Topping:

    • ¼ cup granulated sugar
    • 1 tbsp coarse sugar (turbinado)

    Step-by-Step Instructions

    Step 1: Preheat and Prep

    1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
    2. In a bowl, toss blueberries with ¼ cup sugar, cornstarch, and lemon zest.

    Step 2: Roll and Fill Pastry

    1. Roll each puff pastry sheet slightly into a 10×12-inch rectangle.
    2. Brush with melted butter. Sprinkle with brown sugar and cinnamon (if using).
    3. Scatter blueberry mixture 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: Bake

    1. Bake 20-25 minutes until golden brown and bubbly.
    2. Let cool in pan 5 minutes, then transfer to wire rack.

    Step 5: Coat and Serve

    1. Mix granulated and coarse sugar. Roll warm cruffins in sugar.
    2. Serve warm. Watch them disappear.

    Summary

    Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes

    Yield: 6 cruffins

    Difficulty: Easy

    Storage Notes

    Best Fresh:

    Cruffins are best the day they’re made. Reheat to restore crispiness.

    Reheat:

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

    Pro Tip:

    Use frozen blueberries straight from the freezer. Less bleeding into the dough.