Puff Pastry Muffin

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BIRTHDAY CAKE PUFF PASTRY MUFFIN
Servings: 8
INGREDIENTS
2 sheets puff pastry
½ cup butter, softened
1 egg
1 cup white chocolate, melted
½ cup fruit cereal
½ cup sprinkles, 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 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. Remove from the oven. Once cool, dip the tops into the melted white chocolate then the cereal and sprinkles.
8. Serve and enjoy!
Inspired by:
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CHURRO PUFF PASTRY MUFFIN
Servings: 8
INGREDIENTS
2 sheets puff pastry
½ cup butter, softened
1 egg
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. Serve and enjoy!
Inspired by:
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LEMON PUFF PASTRY MUFFIN
Servings: 8
INGREDIENTS
2 sheets puff pastry
½ cup butter, softened
1 egg
½ cup lemon curd
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 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. 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. Serve and enjoy!
Inspired by:
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RASPBERRY PUFF PASTRY MUFFIN
Servings: 8
INGREDIENTS
2 sheets puff pastry
½ cup butter, softened
1 egg
½ cup raspberry jam
8 raspberries
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 24x8-inches strips.
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. Serve and enjoy!
Inspired by:
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