I’m just going to go ahead and say it…
Frozen store bought puff pastry might be the greatest invention ever.
Seriously I love the stuff. It’s cost effective; it’s flaky; it’s delicious; and you can use it to make about a million different things.
And the best part; despite how easy it is to bake with – it always looks fancy AF. So while your friends are like “wowza, you’re a wizard in the kitchen!” You can be cool as a cucumber like… “yaaaa I am :D”
Case in point… these cheater cruffins. My friend Kelsey and I whipped up a batch of these last weekend, and I have been obsessing over them ever since.
You only need a handful of ingredients to make em’ happen… heck these might be the easiest thing you ever make! Honestly the hardest part about making these bad boys is waiting for the oven timer to go…
Eat them plain – or serve them up with a scoop of vanilla ice cream, a drizzle of chocolate and a sprinkle of nuts… omergawddd yess.
Enough waxing of poetic for today… recipe is below. Happy baking lovelies!
KP xoxo
Makes 8 cruffins
Things you need…
Cruffins
2 sheets frozen puff pastry, thawed
1/4 cup butter, softened & divided
Cinnamon Sugar
1 cup granulated sugar
1 tbsp cinnamon
Egg Wash
1 large egg beaten
1 tsp cream or milk
Things you need…
How to make…
Preheat oven to 375F degrees, and lightly grease 8 spots in a standard muffin tin.
Working with one sheet of puff pastry at a time, roll the thawed puff pastry sheet out on a cool, dry work surface – you can dust very lightly with flour if needed.
Roll the puff pastry into a thin rectangle about 11″ x 15″. Spread about 2 tbsp of the softened butter on each sheet of puff pastry, and lightly sprinkle with about 3 tbsp of the cinnamon sugar mixture.
Working from one of the 15″ ends, roll the puff pastry up jelly roll style. Slice the roll in half length-wise, and slice each half into two parts. You will have 4 pieces per puff pastry sheet (8 in total). Roll each piece up like a snail and place into prepared muffin tin.
Brush the tops with egg wash, and place in the oven to bake for 40-50 minutes or until the are baked all the way through – the exterior should be a nice deep golden brown colour.
Remove from the oven and allow to cool for ten minutes in the pan before turning out and rolling in remaining cinnamon sugar to coat.
Serve as is, or with a scoop of vanilla ice cream and a drizzle of chocolate sauce. Enjoy!
Love the look on these, need a video tutorial though how do I make them look so pretty!
Hi Ashley!
You’re in luck! There is a tutorial on my story highlights for these 🙂
KP xoxo
Thank you so much, you make me look great in the kitchen 🥰🤗
I have made these 6 times in the last 3 months. They were a big hit with friends and work colleagues. Thank you so much for sharing this recipe. Such a lovely treat anytime but especially during lockdown when we feel deprived. ❤️ Cindy Bennett
Aw yay!! That makes me so happy! Happy baking Cynthia :):)