Makes 8
adjust servings:

Tick the ingredients you need to add your shopping list.

For the almond frangipane

For the cruffins

  1. To make the almond frangipane, using an electric mixer, beat the butter and sugar until creamy and slightly softer in colour.
  2. Add the eggs, vanilla and almond extract, and beat again to combine. Don’t worry if there is still a little separation.
  3. Add the ground almond and salt and mix again thoroughly until smooth. Set aside.
  4. Preheat the oven to 200°C/180°C fan/gas mark 6. Grease eight holes divided between two muffin trays.
  5. Unroll a pack of croissant dough and place it on a lightly floured surface. It should unroll into a long rectangle, approx. 70cm in length, with the long side facing towards you. Cut the dough in half vertically, so you have two smaller rectangles. Place one rectangle of dough above the other on your work surface, overlapping slightly. There will be perforated lines along the dough, outlining where to cut when baking croissants. To create one smooth layer of dough, pinch these lines together and roll over with a lightly floured rolling pin.
  6. In a small bowl, mix together the brown sugar and cinnamon. Set aside.
  7. Spread the frangipane gently over the dough (saving a little for the end), then sprinkle with one tablespoon of the sugar-cinnamon mixture and start rolling the dough away from you, using the palms of both your hands. Cut the log in half. Repeat this process with the second pack of croissant dough. You should have four long strips. Cut each log in half lengthways, exposing the layers – now you will have eight dough strips.
  8. Spread a spoonful of almond frangipane onto each strip, reserving some for the top.
  9. To form the cruffins, pinch the top of a strip of dough and stretch it a little to lengthen. Still holding one end of the dough, twist the remaining dough (with the layered side facing outward) around your fingers to create a knot.
  10. Place each one in the greased muffin tray.
  11. Add the remaining almond frangipane to a zip-lock bag and snip a very small hole in one corner. Place the hole of the bag into the hole in the cruffin and pipe the frangipane into it, until a little comes out of the top of the cruffin. Repeat with all the remaining cruffins. Once rolled, cut and placed in the tin, pipe a small dollop of the frangipane into the middle of each cruffin, as per the original recipe. Sprinkle with some flaked almonds.
  12. Repeat with the remaining pieces. Brush with egg wash and bake for 15 minutes, or until golden brown and cooked through. Remove from the oven and allow to cool fully.
  13. Dust the cruffins in sugar and serve.
Sweet thingsBreakfast & BrunchMuffinsPastry

Popular in Muffins

Almond Croissant Muffins