This summer we became obsessed with the Cruffins at Board & Bread when we were in Nantucket. It is essentially a croissant rolled up with a filling – Nutella, cinnamon and sugar and ham and cheese. Of course I needed to recreate at home, but I’m not really up for making homemade croissant dough. I used the Barefoot Contessa’s shortcut, frozen Puff Pastry.
They work perfectly baked in these Mini Muffin Pans ($14, here).
Cinnamon & Sugar Cruffins
2 sheets of Frozen Puff Pastry (pepperidge farms)
1/2 cup of brown sugar
1 tablespoon of cinnamon
1 egg
sugar
*Nutella Version : substitute cinnamon and sugar for generous spread of Nutella.
*Ham & Cheese Version : substitute cinnamon and sugar with deli ham and sliced cheese.
Preheat oven to 400 degrees.
Let the dough thaw for about 10-20 minutes before unfolding. Fold out a sheet and roll with rolling pin to flatten the seams. Sprinkle with half of the brown sugar and cinnamon. Roll the pastry up, then slice it into 9 pieces. Place them spiral side up in a mini muffin pan. brush with egg wash, then sprinkle generously with sugar. Repeat with second sheet of pastry. Only 12 fit into the pan, so reserve 6 to bake in a second batch, or bake 9 and 9.
Bake on a baking sheet lined with parchment paper (to avoid a mess) for 15-20 minutes until golden and puffed up. Remove from the oven and let cool for 5 minutes. Serve warm.
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