Apricot-almond cruffins recipe

  • Serves 6 (makes 6)
  • 10 mins to prepare and 15 mins to cook, plus chilling
  • 392 calories / serving
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A perfect pairing of buttery croissant and fluffy muffin combines two fantastic breakfast treats in one. Serve warm with a dusting of icing sugar to truly enjoy the cruffin experience. 

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease 6 holes of a 12-hole muffin tin with butter. Unroll the croissant dough and cut the sections into 6 triangles. Lay them out flat with the long side at the bottom. Cut off the top of each to make 6 strips about 5cm wide (the leftover tops can be used to make mini croissants).
  2. In a bowl mix the butter, flour, ground almonds, sugar, vanilla or almond extract and egg yolk into a smooth paste. Put a spoonful onto each pastry strip and spread into an even layer. Roll up each strip into a spiral, scatter with flaked almonds and put in the tin. Chill for 15 mins. 
  3. Remove from the fridge and bake for 15-17 mins, until the pastry is crisp and golden. Remove each cruffin from the tin with a palette knife. Put the apricot jam into a piping bag with a small nozzle and pipe it into the middle of each cooked cruffin. Dust them with icing sugar and serve warm or at room temperature. 

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  • Ingredients

  • 350g pack ready to roll croissant dough
  • 50g butter, softened, plus extra for greasing
  • 1 tsp plain flour
  • 50g ground almonds
  • 50g golden caster sugar
  • ¼ tsp vanilla or almond extract
  • 1 egg yolk
  • 10g toasted flaked almonds
  • 2 tbsp apricot jam
  • icing sugar, to dust
  • Energy 1635kj 392kcal 20%
  • Fat 24g 35%
  • Saturates 11g 53%
  • Sugars 17g 19%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 36.3g Protein 7.4g Fibre 0.9g

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