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Apricot-almond cruffins recipe

13 ratings

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. See method

Serves 6 (makes 6)
10 mins to prepare and 15 mins to cook, plus chilling
392 calories / serving
Vegetarian

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

Each serving contains

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

Method

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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