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.
- 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).
- 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.
- 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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