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Puff Pastry Muffin

Puff Pastry Muffin

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Puff Pastry Muffin

Birthday Cake Puff Pastry Muffin8 servingsINGREDIENTS2 sheets puff pastry115 g (½ cup) butter, softened1  egg227 g (1 cup) white chocolate, melted15 g (½ cup) fruit cereal88 g (½ cup) sprinkle, assortedPREPARATION1. Preheat the oven to 350°F (180°C).2. Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.3. Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.4. Take each half and fold the smooth part of the dough inward to create a spiral shape.5. Place spirals in a cupcake pan and brush the tops with egg wash.6. Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.7. Remove from the oven. Once cool, dip the tops into the melted white chocolate then the cereal and sprinkles.8. Enjoy!Inspired by:http://baketotheroots.de/cruffins-croissant-meets-muffin/---Raspberry Puff Pastry Muffin8 servingsINGREDIENTS2 sheets puff pastry115 g (½ cup) butter, softened1  egg160 g (½ cup) raspberry jam8  raspberry80 g (½ cup) powdered sugarPREPARATION1. Preheat the oven to 350°F (180°C).2. Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.3. Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.4. Take each half and fold the smooth part of the dough inward to create a spiral shape.5. Place spirals in a cupcake pan and brush the tops with egg wash.6. Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.7. Remove from the oven. Once cool, cut out the center of each cruffin and fill with raspberry jam. Top with a raspberry and sifted powdered sugar.8. Enjoy!Inspired by:http://baketotheroots.de/cruffins-croissant-meets-muffin/---Lemon Puff Pastry Muffin8 servingsINGREDIENTS2 sheets puff pastry115 g (½ cup) butter1  egg130 g (½ cup) lemon curd80 g (½ cup) powdered sugar1 tablespoon lemon juice1 tablespoon lemon  zestPREPARATION1. Preheat the oven to 350°F (180°C).2. Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.3. Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.4. Take each half and fold the smooth part of the dough inward to create a spiral shape.5. Place spirals in a cupcake pan and brush the tops with egg wash.6. Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.7. Remove from the oven. Once cool, cut out the center of each cruffin and fill with lemon curd.8. Combine the powdered sugar with the lemon juice to make a glaze. 9. Drizzle glaze over each cruffin and top with lemon zest.9. Enjoy!Inspired by:http://baketotheroots.de/cruffins-croissant-meets-muffin/---Churro Puff Pastry Muffin8 servingsINGREDIENTS2 sheets puff pastry115 g (½ cup) butter, softened1  egg200 g (1 cup) granulated sugar1 tablespoon cinnamonPREPARATION1. Preheat the oven to 350°F (180°C).2. Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches long x 8-inches wide.3. Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.4. Take each half and fold the smooth part of the dough inward to create a spiral shape.5. Place spirals in a cupcake pan and brush the tops with egg wash.6. Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.7. Combine sugar and cinnamon in a small bowl.8. Remove muffins from the oven. Once cool enough to handle, roll in cinnamon sugar mixture.9. Enjoy!Inspired by:http://baketotheroots.de/cruffins-croissant-meets-muffin/
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Birthday Cake Puff Pastry Muffin

8 servings

INGREDIENTS

2 sheets puff pastry

115 g (½ cup) butter, softened

1 egg

227 g (1 cup) white chocolate, melted

15 g (½ cup) fruit cereal

88 g (½ cup) sprinkle, assorted

PREPARATION

1. Preheat the oven to 350°F (180°C).

2. Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.

3. Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.

4. Take each half and fold the smooth part of the dough inward to create a spiral shape.

5. Place spirals in a cupcake pan and brush the tops with egg wash.

6. Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.

7. Remove from the oven. Once cool, dip the tops into the melted white chocolate then the cereal and sprinkles.

8. Enjoy!

Inspired by:

http://baketotheroots.de/cruffins-croissant-meets-muffin/

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Raspberry Puff Pastry Muffin

8 servings

INGREDIENTS

2 sheets puff pastry

115 g (½ cup) butter, softened

1 egg

160 g (½ cup) raspberry jam

8 raspberry

80 g (½ cup) powdered sugar

PREPARATION

1. Preheat the oven to 350°F (180°C).

2. Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.

3. Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.

4. Take each half and fold the smooth part of the dough inward to create a spiral shape.

5. Place spirals in a cupcake pan and brush the tops with egg wash.

6. Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.

7. Remove from the oven. Once cool, cut out the center of each cruffin and fill with raspberry jam. Top with a raspberry and sifted powdered sugar.

8. Enjoy!

Inspired by:

http://baketotheroots.de/cruffins-croissant-meets-muffin/

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Lemon Puff Pastry Muffin

8 servings

INGREDIENTS

2 sheets puff pastry

115 g (½ cup) butter

1 egg

130 g (½ cup) lemon curd

80 g (½ cup) powdered sugar

1 tablespoon lemon juice

1 tablespoon lemon zest

PREPARATION

1. Preheat the oven to 350°F (180°C).

2. Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.

3. Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.

4. Take each half and fold the smooth part of the dough inward to create a spiral shape.

5. Place spirals in a cupcake pan and brush the tops with egg wash.

6. Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.

7. Remove from the oven. Once cool, cut out the center of each cruffin and fill with lemon curd.

8. Combine the powdered sugar with the lemon juice to make a glaze. 9. Drizzle glaze over each cruffin and top with lemon zest.

9. Enjoy!

Inspired by:

http://baketotheroots.de/cruffins-croissant-meets-muffin/

---

Churro Puff Pastry Muffin

8 servings

INGREDIENTS

2 sheets puff pastry

115 g (½ cup) butter, softened

1 egg

200 g (1 cup) granulated sugar

1 tablespoon cinnamon

PREPARATION

1. Preheat the oven to 350°F (180°C).

2. Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches long x 8-inches wide.

3. Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.

4. Take each half and fold the smooth part of the dough inward to create a spiral shape.

5. Place spirals in a cupcake pan and brush the tops with egg wash.

6. Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.

7. Combine sugar and cinnamon in a small bowl.

8. Remove muffins from the oven. Once cool enough to handle, roll in cinnamon sugar mixture.

9. Enjoy!

Inspired by:

http://baketotheroots.de/cruffins-croissant-meets-muffin/