Start your day with a delicious and nutritious breakfast that’s both sweet and satisfying. This Fruit-Topped Cruffin is the perfect combination of a croissant and a muffin, offering a flaky exterior and a soft, fluffy interior. Topped with fresh berries and a dollop of cream, it’s a delightful treat that will leave you feeling energized for the day.
Recipe of Fruit-Topped Cruffin
Ingredients:
- 1 puff pastry sheet, thawed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
- 1 egg, beaten
- 1/2 cup whipped cream
- Assortment of fresh berries (strawberries, raspberries, blueberries)
- Powdered sugar, for dusting
Instructions:
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare the filling: In a small bowl, combine the sugar and cinnamon.
- Roll out the pastry: Roll out the thawed puff pastry sheet on a lightly floured surface to a 12-inch square.
- Spread the filling: Sprinkle the cinnamon-sugar mixture evenly over the rolled-out pastry.
- Cut and roll: Cut the pastry into 8 squares. Roll each square up tightly into a log.
- Place in a muffin tin: Place the rolled-up pastry logs into a greased muffin tin.
- Brush with egg wash: Brush the tops of the pastry logs with the beaten egg.
- Bake: Bake for 20-25 minutes, or until golden brown and puffed up.
- Cool: Let the cruffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Assemble: Top each cruffin with a dollop of whipped cream and an assortment of fresh berries.
- Dust with powdered sugar: Dust the tops of the cruffins with powdered sugar.
