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Puff Pastry Muffin
Churro Puff Pastry Muffin
Ingredients
for 8 servings
2 sheets puff pastry
½ cup butter, softened
1 egg
1 cup granulated sugar
1 tablespoon cinnamon
Preparation
- Preheat the oven to 350°F (180°C).
- Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches long x 8-inches wide.
- Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.
- Take each half and fold the smooth part of the dough inward to create a spiral shape.
- Place spirals in a cupcake pan and brush the tops with egg wash.
- Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.
- Combine sugar and cinnamon in a small bowl.
- Remove muffins from the oven. Once cool enough to handle, roll in cinnamon sugar mixture.
- Enjoy!
Lemon Puff Pastry Muffin
Ingredients
for 8 servings
2 sheets puff pastry
½ cup butter
1 egg
½ cup lemon curd
½ cup powdered sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
Preparation
- Preheat the oven to 350°F (180°C).
- 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.
- Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.
- Take each half and fold the smooth part of the dough inward to create a spiral shape.
- Place spirals in a cupcake pan and brush the tops with egg wash.
- Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.
- Remove from the oven. Once cool, cut out the center of each cruffin and fill with lemon curd.
- Combine the powdered sugar with the lemon juice to make a glaze. 9. Drizzle glaze over each cruffin and top with lemon zest.
- Enjoy!
Raspberry Puff Pastry Muffin
Ingredients
for 8 servings
2 sheets puff pastry
½ cup butter, softened
1 egg
½ cup raspberry jam
8 raspberries
½ cup powdered sugar
Preparation
- Preheat the oven to 350°F (180°C).
- 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.
- Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.
- Take each half and fold the smooth part of the dough inward to create a spiral shape.
- Place spirals in a cupcake pan and brush the tops with egg wash.
- Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.
- 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.
- Enjoy!
Birthday Cake Puff Pastry Muffin
Ingredients
for 8 servings
2 sheets puff pastry
½ cup butter, softened
1 egg
1 cup white chocolate, melted
½ cup fruit cereal
½ cup sprinkle, assorted
Preparation
- Preheat the oven to 350°F (180°C).
- 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.
- Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.
- Take each half and fold the smooth part of the dough inward to create a spiral shape.
- Place spirals in a cupcake pan and brush the tops with egg wash.
- Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.
- Remove from the oven. Once cool, dip the tops into the melted white chocolate then the cereal and sprinkles.
- Enjoy!
*Recipe on video and text may differ from each other!
How to cook Puff Pastry Muffin:
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