Description
Homemade cruffins—croissant‑muffin hybrids—made with sourdough puff pastry and filled with sweet, almond frangipane. Flaky, buttery, and full of nutty flavor, perfect for brunch or special treats.
Ingredients
Sourdough puff pastry:
205 g all‑purpose flour
7 g salt
226 g cold salted butter, 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) softened salted butter
1 egg
2 tsp almond extract
1 tsp vanilla extract
¼ tsp salt
Topping:
1 egg + 1 tbsp water (egg wash)
Slivered almonds
Instructions
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Combine sourdough discard and water. Mix with flour, salt, grated butter. Knead lightly; chill 30 min.
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Perform book fold, chill 30 min; then 2–3 letter folds with chilling.
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Roll dough, fold with parchment, chill 1 h.
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Preheat oven to 375 °F (190 °C). Grease 12‑cup muffin tin.
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Prepare frangipane by mixing almond flour, sugar, butter, egg, extracts, salt.
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Roll pastry, spread filling, cut into 8 strips. Roll each into a snail in muffin cups.
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Brush with egg wash, top with almonds. Bake 30–40 min until golden.
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Cool 5 min and serve warm, dusted if desired.
Notes
- Replace sourdough discard with water + vinegar if needed.
- Ensure dough stays cold for flakiness.
- Freeze before or after baking; reheat in a warm oven.
- Prep Time: 45 min (plus chilling time)
- Cook Time: 30–40 min
- Category: Breakfast, Brunch, Pastry
- Method: Laminating, Baking
- Cuisine: French‑Inspired, Artisan Baking
