Ingredients
Scale
- 1 sheet store bought gluten free puff pastry, thawed
- 4 tablespoons softened unsalted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon (optional)
- 1 egg beaten with 1 tablespoon water for egg wash
- 1/3 cup jam, pastry cream, or chocolate spread for filling
- Powdered sugar for dusting (optional)
- Nonstick spray or a little extra butter for muffin tin
Instructions
- Preheat oven to 400°F and lightly grease a 6 cup muffin tin.
- Unfold the thawed pastry sheet on a lightly floured surface and roll to a 12 by 10 inch rectangle.
- Spread softened butter evenly over the pastry, leaving a small edge clear.
- Mix sugar and cinnamon, then sprinkle evenly over the butter.
- Starting on the long side, roll the pastry tightly into a log, sealing the edge lightly.
- Trim the ends and cut the log into six equal slices about 1 to 1.25 inches thick.
- Place each slice cut side up into the prepared muffin cups, pressing gently to form a swirl.
- Brush tops with egg wash for color and a thin sprinkle of extra sugar if desired.
- Bake for 18 to 22 minutes until puffed and deep golden brown.
- Remove and cool for 5 minutes, then transfer to a rack to finish cooling.
- Inject or spoon in jam or filling into the center of each cruffin while warm.
- Dust with powdered sugar and serve slightly warm.
Notes
For an extra flaky texture, chill the rolled log for 10 minutes before slicing. These cruffins can be customized for dietary needs by using dairy-free spreads.
- Prep Time: 15
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cruffin
- Calories: 200
- Sugar: 8g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg