The Origins of Cruffins and Their Evolution

The cruffin is a relatively modern creation, born from a hybrid of two classic pastries: croissants and muffins. The invention of cruffins is attributed to a bakery in San Francisco, where the cruffin was first introduced as a novel way to enjoy the buttery, flaky texture of croissants in a muffin shape. The cruffin quickly became a hit and spread to bakeries and home kitchens around the world, sparking variations in fillings, toppings, and dough types.

Traditionally, cruffins are made from puff pastry dough, but this version incorporates sourdough, which adds a tangy complexity to the already buttery layers. By pairing sourdough rough puff pastry with almond frangipane, a rich almond-based filling, this recipe gives a nod to classic French pastries while also offering a modern twist. The addition of almond extract and vanilla extract in the frangipane filling further enhances the nutty and sweet profile, making it a unique and delicious offering.

The Importance of Sourdough Rough Puff Pastry

The key to achieving the perfect cruffin lies in the dough. Sourdough rough puff pastry combines the buttery, flaky texture of traditional puff pastry with the tangy richness of sourdough discard. Puff pastry itself is known for its delicate layers, which are formed by repeatedly folding and rolling the dough with butter. These layers puff up beautifully when baked, creating that signature flaky texture.

Using sourdough discard in the dough not only helps reduce waste but also adds a subtle, complex tang to the pastry, balancing out the sweetness of the almond frangipane filling. The sourdough discard works alongside the cold butter to create a dough that is rich in flavor and texture. The lamination process, which involves folding the dough multiple times to form thin layers of butter and dough, is essential for achieving the light, crisp texture of the cruffins.

This sourdough version of puff pastry elevates the cruffins, giving them a slight chewiness on the inside and a crisp, golden exterior. The tangy notes from the sourdough, combined with the buttery layers, provide a perfect base for the sweet and nutty almond filling, creating a pastry that is as satisfying as it is decadent.

The Almond Frangipane Filling: Sweet and Nutty Perfection

Frangipane is a classic almond-based filling made from almond flour, sugar, butter, egg, and flavoring extracts like vanilla and almond. Its smooth, creamy texture and rich flavor make it an ideal filling for pastries like croissants, tarts, and cruffins. The frangipane filling in this recipe is a perfect complement to the tangy sourdough pastry.

The almond flour provides a fine texture and nutty flavor, while the butter adds richness and a smooth consistency. The sugar balances out the natural bitterness of the almonds, and the egg helps to bind the ingredients together. Almond extract is used to enhance the almond flavor, while a splash of vanilla extract adds warmth and depth. The result is a filling that is sweet, nutty, and aromatic, with just the right amount of richness to complement the flaky pastry.

The frangipane filling is spread evenly over the sourdough puff pastry, creating a creamy layer of almond goodness that pairs beautifully with the crispy, golden exterior of the cruffins. When baked, the frangipane becomes slightly firm but remains soft and moist inside, providing a satisfying contrast to the crisp layers of pastry.

Lamination: The Art of Creating Flaky Layers

The lamination process is the key to achieving the flaky, buttery texture that is the hallmark of puff pastry. This technique involves rolling and folding the dough multiple times to create thin layers of dough and butter. As the dough bakes, the water in the butter evaporates, causing the layers to puff up and separate, creating that signature flaky texture.

In this recipe, the dough is rolled out into a large rectangle, then folded using a book fold, where the short sides are folded toward the middle before the dough is folded in half. This technique helps create layers that will puff up when baked. The dough is chilled between each fold to maintain its integrity and keep the butter cold, ensuring the pastry turns out light and flaky.

This process is repeated with 2-3 letter folds, with each fold helping to create more layers in the dough. After the final fold, the dough is chilled for at least an hour to allow the layers to set before it is used for the cruffins. The lamination process is crucial for achieving the desired texture, and while it takes time and patience, the result is a pastry that is light, crisp, and full of buttery flavor.

Shaping and Assembling the Cruffins

Once the dough has been laminated and chilled, it is ready to be shaped into cruffins. The dough is rolled out on a floured surface and spread evenly with the almond frangipane filling. The dough is then cut into strips, which are rolled into a snail-like shape and placed into a muffin tin. The spiral shape not only gives the cruffins their unique appearance but also allows the layers of dough to form an attractive swirl when baked.

After the cruffins are shaped, they are brushed with an egg wash, which helps to give the cruffins a golden, glossy finish when baked. The cruffins are then sprinkled with slivered almonds, adding an extra layer of crunch and nuttiness. The slivered almonds toast beautifully as the cruffins bake, creating a pleasant contrast to the tender layers of pastry.

Baking: Achieving Golden Brown Perfection

The cruffins are baked at a moderate temperature (375°F) for 30-40 minutes, or until they are golden brown and crispy on the outside. During the baking process, the dough puffs up and forms flaky layers, while the almond frangipane filling becomes slightly firm but remains rich and creamy inside. The slivered almonds on top toast to a golden brown, adding a final touch of texture and flavor.

Once baked, the cruffins are removed from the muffin tin and allowed to cool for a few minutes. Before serving, a light dusting of powdered sugar is added to give the cruffins a beautiful, delicate finish. The result is a pastry that is golden brown on the outside, with a flaky, buttery texture and a sweet, nutty filling on the inside.

Serving and Enjoying Sourdough Almond Cruffins

Sourdough Almond Cruffins are best enjoyed fresh out of the oven when they are still warm and the layers of pastry are at their crispiest. They are perfect for serving at breakfast or brunch, where their rich, nutty flavor pairs beautifully with a cup of coffee or tea. These cruffins also make an elegant dessert, ideal for special occasions or gatherings.

The combination of textures—the soft, slightly chewy interior, the flaky exterior, and the crunchy slivered almonds—makes each bite a delightful experience. The almond frangipane filling is sweet and fragrant, perfectly balancing the tangy notes from the sourdough pastry. Whether enjoyed with a dollop of whipped cream or simply as they are, these cruffins are a treat that will impress anyone who has the pleasure of tasting them.

Conclusion

Sourdough Almond Cruffins are a beautiful fusion of two beloved pastry traditions: sourdough and frangipane. The flaky, buttery texture of the sourdough puff pastry, paired with the rich almond filling and crunchy slivered almonds, creates a pastry that is as satisfying as it is indulgent. Whether you’re looking for a unique breakfast treat, a dessert to impress your guests, or simply a sweet indulgence, these cruffins are sure to become a favorite in your baking repertoire. Their perfect balance of textures and flavors makes them the ultimate pastry for any occasion.