The cruffin was originally created by Kate Reid of Lune Croissanterie in Melbourne, Australia in 2013. A Cruffin is a hybrid of a croissant and muffin. Cruffin-style pastries are popular and easily made from my croissant pastry recipe. To make them extra crunchy, the pastry block is opened out before sheeting, dredged with sugar, refolded, sheeted to 4 mm and cut into strips of approximately 3cm wide and 25 cm long. Just before baking and after proofing, I dredge them with castor sugar using a small sieve to help caramelise the pastry more during the bake. After baking, they are cooled, filled with Nutella and garnished with a light dust of icing sugar. You can use a range of jams, curds, custards, ganaches and other fillings to make a beautiful selection of these pastries.

My recipe and more tips are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.