If pastries are a fixture of your Easter brunch and dinner tables, then these flaky, cheesy cruffins will fit right in. You can make them with either goat cheese or Parmesan. Both are a tasty savoury treat and go especially well with a bowl of soup.
Like me, you may be wondering what a cruffin is. In short, a cruffin is a cross between a muffin and a croissant. They seem to have been invented in 2013, before becoming a bit of a craze two years later. It being 2017 now… shall we just say I’m fashionably late?
I’m usually not a big fan of these kinds of “hybrid foods”. Why not invent something new, instead of meshing two older things together? The reason I decided to make cruffins anyway, was this recipe by Mandy Lee from Lady and Pups. It wasn’t so much the cruffins themselves I found interesting. What I found intriguing, was the fact that she used a pasta machine to make them.
Until now I’d only used my pasta machine to make (you guessed it) pasta! Despite the fact that I like making my own pasta dough, I only use my machine a couple of times a year. Using it to make pastries would be a great way of using it more often. The original recipe made some very tasty, flaky cruffins. However, while the original cruffins have a dusting of powdered sugar, I felt that they could work as a savoury treat as well. So I started experimenting with cheese. I adjusted the method of rolling out the dough a little bit, so I could roll some cheese into the pastry, without it affecting the rising of the dough too much. A made a version with a soft spreadable goat cheese and one with thin slices of Parmesan cheese. They both worked well.
The end result are these savoury, cheese cruffins. You can eat them on their own but they go especially well with a bowl of soup.
| Servings |
cruffins
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- 300 g flour
- 50 ml vegetable oil I used sunflower oil
- 130 ml lukewarm water
- 2 tsp dry yeast about 6 g
- 1 tsp caster sugar
- 60 g soft unsalted butter
- 80 g Parmesan cheese
Ingredients
Dough
for parmesan cruffins
for goat cheese cruffins
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- Mix the yeast with the sugar and lukewarm water. Set aside for about 10 minutes. The mixture should be bubbly and frothy. If it is not, your yeast has gone off and you'll have to go buy some new.
- Mix the oil with the flour before adding the yeast mixture. Knead the dough for 5 minutes. It should be soft and elastic but not wet.
- Cover the bowl with cling film and leave in a warm (not hot) place. Let the dough prove for about 30 minutes.
- Set up the pasta machine and check if the butter is soft enough to spread with a baking brush. If it's not, put it in the microwave for a couple of seconds.
- Grease 8 holes of the muffin tin with a little bit of the butter.
- Divide the dough into 4 equal pieces. Weigh them, as you want to be accurate about this. Take one of the pieces, while you cover the remaining ones back up.
- Divide this pieces in to 4 pieces as well. (you don't need to be too precise this time). With a pasta machine at its thickest setting, feed each piece through the machine. Reduce the thickness and feed the dough through again. Continue doing this until you reach the thinnest setting.
- Start layering your dough. Neatly, put the first layer on a flat surface (no folds or creases!). Brush a thin layer of butter onto the dough. Make sure to cover the whole surface, right to the edges.
- Put another layer of dough on top, followed by a thin layer of butter. Don't worry if the dough pieces are not the same shape or size! This will not be noticeable in the finished pastry.
- Repeat with the other layers. But don't put any butter on the last layer of dough. This is where you'll add your layer of cheese.
- If you're making the Parmesan cruffins, distribute 20 g worth of slices equally over the dough. If you're making the goat cheese version, spread 2 tsp of cheese evenly across the dough with the back of a spoon.
- Gently roll up the dough. Make sure there are no large pockets of air but don't roll it too tight either. You don't want to squeeze out the cheese.
- Cut the roll in half lengthwise with a sharp knife.
- Take one half of the roll. With the cut side facing up, bend the dough and tuck the ends under.
- Gently place it in the muffin tin. Don't squeeze it in to tightly, since it'll need room to expand. Repeat with the other half of the roll.
- Cover the tin loosely with cling film and start rolling out the next piece of dough. When all the dough has been used, you should have 8 cruffins.
- Let the cruffins rise for about an hour or until they've doubled in size.
- Bake them, in a pre-heated oven, at 200°C (390°F) for about 30 minutes.
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