Soft Boil Stories

Tag: puff pastry dessert

  • 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.

  • Puff Pastry Cream Horns: Flaky Shells. Silky Cream. Pure Joy.

    Puff Pastry Cream Horns: Flaky Shells. Silky Cream. Pure Joy.

    Cream horns look fancy. They’re actually puff pastry and a secret.

    Flaky, buttery pastry wrapped around cream horn molds. Baked until golden. Filled with silky vanilla cream. Dusted with powdered sugar. 45 minutes. Your guests will be impressed. Your secret is safe.

    Ingredients

    Makes 12 cream horns.

    • 2 sheets frozen puff pastry (thawed)
    • 1 egg, beaten (for egg wash)
    • Coarse sugar or pearl sugar for sprinkling (optional)
    • Powdered sugar for dusting
    • 12 cream horn molds (or cannoli tubes)

    For the Vanilla Cream Filling:

    • 1 cup heavy cream
    • ¼ cup powdered sugar
    • 1 tsp vanilla extract
    • ½ cup mascarpone cheese (or cream cheese, softened)

    Step-by-Step Instructions

    Step 1: Preheat and Prep

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
    2. Lightly grease cream horn molds.

    Step 2: Cut the Pastry

    1. Roll puff pastry slightly. Cut into 12 strips (about ½ inch wide and 12 inches long).

    Step 3: Wrap Around Molds

    1. Starting at the tip, wrap each pastry strip around a cream horn mold, overlapping slightly.
    2. Place seam-side down on baking sheet. Brush with egg wash. Sprinkle with coarse sugar.

    Step 4: Bake

    1. Bake 12-15 minutes until golden brown and puffed.
    2. Cool 5 minutes. Slide molds out. Cool completely on wire rack.

    Step 5: Make the Filling

    1. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
    2. Fold in mascarpone cheese until smooth.

    Step 6: Fill and Dust

    1. Pipe filling into cooled pastry shells.
    2. Dust with powdered sugar. Serve immediately.

    Summary

    Prep Time: 20 minutes | Cook Time: 12-15 minutes | Total Time: 35-45 minutes

    Yield: 12 cream horns

    Difficulty: Medium (worth it)

    Storage Notes

    Best Fresh:

    Fill right before serving. Filled horns get soggy.

    Make Ahead:

    Bake shells 3 days ahead. Store in airtight container. Fill fresh.

    Pro Tip:

    No molds? Use cannoli tubes or clean metal spice jars wrapped in foil.