Strawberry cruffins (plus: how-to video)
- Preparation and cooking time
- Total time
- A little effort
- Makes 6
Skip to ingredients
- 1 tbsp soft butter
- ½ tsp ground cinnamon
- 6 tsp granulated sugar
- 1 pack (find it with the pastry in the chilled section) croissant dough
- 2 tbsp (buy a small long-life pot) ready-made custard
- 125g strawberrieshulled and very finely sliced
- to dust icing sugar
Nutrition:
- kcal261
- fat15.1g
- saturates8.2g
- carbs25.9g
- sugars10.2g
- fibre1.7g
- protein4.6g
- salt0.9g
Method
step 1
Butter 6 holes of a large muffin tin generously, then mix half the cinnamon with the sugar. One by one, put a teaspoon of the cinnamon sugar into each muffin hole and roll around to coat the inside. Heat the oven to 200C/fan 180C/gas 6.
step 2
Unroll the croissant dough carefully, and cut into 3 rectangles of dough so that you keep 2 croissant triangles stuck together to make 3 rectangles. Cut each in half lengthways, so you’re left with 6 thinner strips.
step 3
Making one cruffin at a time, brush a thin layer of custard over the dough, leaving an empty 1cm wide border along the edge nearest you.
step 4
Dot over the strawberries on top of the custard, letting some tips stick out above the top edge of dough. Scatter with a pinch more ground cinnamon, then roll the croissant dough up from one of the shorter sides, pinching together the dough border to seal into a base.
step 5
Sit the roll, pinched base side down, into one of the muffin holes, and repeat with the rest of the dough, custard and strawberries.
step 6
When all the cruffins are assembled bake for 15-20 minutes, until risen, golden and crisping on top. Push the croissant dough back into the tins if they rise too much while cooking. Dust with icing sugar to serve.
