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.