Puff Pastry Muffins

Lemon Puff Pastry Muffin

Ingredients

for 8 servings

2 sheets puff pastry

½ cup (115 g) butter

1 egg

½ cup (130 g) lemon curd

½ cup (80 g) 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 (115 g) butter, softened

1 egg

½ cup (160 g) raspberry jam

8 raspberries

½ cup (80 g) 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!

Churro Puff Pastry Muffin

Ingredients

for 8 servings

2 sheets puff pastry

½ cup (115 g) butter, softened

1 egg, beaten

1 cup (200 g) granulated sugar

1 tablespoon cinnamon

Preparation

Preheat the oven to 350°F (180°C).

Cut the 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 sheets with the softened butter, then carefully roll them up into tight logs. Cut the logs in half lengthwise.

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

Place the spirals in a muffin tin and brush the tops with egg wash.

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

Combine the sugar and cinnamon in a small bowl.

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

Enjoy!

Birthday Cake Puff Pastry Muffin

Ingredients

for 8 servings

2 sheets puff pastry

½ cup (115 g) butter, softened

1 egg

1 cup (225 g) white chocolate, melted

½ cup (15 g) fruit cereal

½ cup (90 g) sprinkles, 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!