If you’re a pastry lover seeking the perfect buttery, flaky treat with a nutty, sweet center, then preparing these Cruffins—a delightful mashup of a croissant and muffin—with sourdough puff pastry and almond frangipane is just what your weekend calls for. Each bite offers layers of tender, sourdough‑rich dough enveloping a creamy almond filling with a crackly, golden exterior.

This recipe isn’t just about indulgence—it teaches you how to create laminated sourdough puff pastry right in your home kitchen. It’s a rewarding baking journey with stunning results, perfect for breakfast, brunch, or an irresistible afternoon treat.

Cruffins Made with Sourdough Puff Pastry & Almond Frangipane Filling

Why You’ll Love This Recipe

Unique and impressive: Combines the best of croissants and muffins—“cruffins”—in a homemade sourdough pastry.
Rich, nutty filling: Almond frangipane adds an indulgent, flavorful core that pairs beautifully with the flaky dough.
Baker’s skill elevated: Lamination steps teach you professional techniques while remaining approachable.
Rustic and beautiful: Handmade cruffins have artisanal charm—perfect for serving or gifting.
Leftover-ready: Extra dough can be frozen or used for other pastries later.

Ingredients

tip: you can find full list of ingredients and measurements in the recipe card below

Sourdough puff pastry:
- 205 g all‑purpose flour
- 7 g salt
- 226 g (2 sticks) salted butter, cold and grated
- 60 g water
- 113 g sourdough discard
Almond frangipane filling:
- 1 cup (140 g) almond flour
- ½ cup (110 g) granulated sugar
- 5 tbsp (70 g) salted butter, softened
- 1 egg
- 2 tsp (8 g) almond extract
- 1 tsp (4 g) vanilla extract
- ¼ tsp (1 g) salt
Topping:
- 1 egg + 1 tbsp water, for egg wash
- Slivered almonds

Instructions

Prepare the sourdough puff pastry by mixing sourdough discard and water, then combine with flour, salt, and grated butter. Stir until dough forms, knead lightly, and refrigerate for 30 minutes.
On a floured surface, roll dough into a rectangle (approx. 18″×8″), perform a book fold, wrap, and chill for 30 minutes.
Repeat 2–3 letter folds (fold like a letter), chilling 30 minutes between each fold.
After last fold, roll into 12″×8″ rectangle, fold into thirds with parchment between layers, and refrigerate for at least 1 hour.
Preheat oven to 375 °F (190 °C) and grease a 12‑cup muffin tin.
Make the almond filling: combine almond flour, sugar, softened butter, egg, extracts, and salt until smooth.
Roll out chilled pastry gently, spread almond filling evenly, and cut into eight lengthwise strips.
Roll each strip into a snail shape and place into muffin cups.
Brush tops with egg wash, sprinkle slivered almonds on top.
Bake for 30–40 minutes until deep golden brown and crispy.
Cool in the pan for 5 minutes before removing. Serve warm, dusted with powdered sugar if desired.

Variations

Flavor twist: Add orange zest or a pinch of cinnamon to the frangipane.
Chocolate surprise: Add a few chocolate chips or a small piece of chocolate in the center before rolling.
Fruit boost: Layer thinly sliced fresh fruit like pear or apricot inside.
Nut topping alternatives: Use chopped pistachios or hazelnuts instead of almonds.
Dairy-free: Substitute plant-based butter in both dough and frangipane.

Heating & Storage

Store cooled cruffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled cruffins in a sealed bag for up to 1 month. Reheat by warming in a 325 °F (160 °C) oven for about 5–7 minutes or until warmed through and crisp again.

Frequently Asked Questions

How do I store leftover cruffins?

Keep at room temperature in an airtight container for 2 days; freeze for up to a month—reheat in a warm oven to restore texture.

Can I use regular puff pastry instead?

Yes—use ready-made puff pastry for a shortcut, though it won’t have sourdough tang.

Do I have to use sourdough discard?

The discard adds flavor and tang, but you can replace it with equal parts water plus a teaspoon of vinegar if needed.

What if my pastry tears during laminating?

Patch tears by layering dough over minor rips; keeping everything cold prevents ripping.

Can I halve or double the recipe?

Yes—the dough works well with scalable ingredients. Just maintain hydration ratios and chilling times.

Can I make the dough in a stand mixer?

You can combine ingredients in a mixer, but hand lamination still yields best layering control.

What’s the texture like when baked?

You’ll get crisp, flaky layers that are airy but rich—much like traditional laminated dough.

Is this recipe time-consuming?

Yes—it involves multiple chilling rounds, so plan for about 2–3 hours from start to finish (including chilling).

Can I freeze the dough before baking?

Yes—freeze roll tubes before baking, then thaw in the fridge before baking as directed.

How should I measure flour for accuracy?

Weigh your flour if possible; if using cups, spoon it into the measuring cup lightly and level off—don’t pack.

Conclusion

With its golden, flaky layers and buttery almond filling, this sourdough puff pastry cruffin recipe is both an impressive baking project and a dreamy treat to enjoy. Whether you’re honing your pastry skills or simply craving delicious homemade pastries, these cruffins deliver and then some. A little effort goes a long way—reward yourself with this elegant, bakery-worthy delight.