Strawberry and Almond Cruffins
This is a mouthful of sweet deliciousness, a cross between a croissant and a muffin – they make a nice weekend breakfast treat!
Prep 30 mins
Cook 30 mins
Plain flour for dusting
350g tub of croissant pastry
1 egg, lightly beaten for glazing
For the filling
25g ground almonds
25g butter, melted
25g golden caster sugar
Zest of 1 lemon
300g Jubilee Selections Strawberries, hulled and roughly chopped
Icing sugar, sieved for dusting
You will need a 6-hole large, lightly greased muffin tin
1 Preheat the oven to 180C/160C/Gas 4. First make the filling: add the almonds, butter, sugar and lemon zest to a bowl and beat until combined. Put to one side.
2 Lightly dust a board with flour, remove pastry from tub, roll it out and cut into three rectangles, roll each one so it is a little larger. Dot or spread the almond mixture over each one then scatter over the strawberries. Roll each one up lengthways.
3 Now, using a sharp knife, slice lengthways down each section, then roll each of these up, rather like you would a pinwheel. Sit them in the muffin tin, brush all over with the egg wash and put in the oven to bake for 20-30 mins until risen and golden. If browning too quickly, cover loosely with foil. Remove from oven, leave to cool slightly then dust with icing sugar and remove from tin.
Tip: These are best eaten on day of baking
For more information about Jubilee Selections Strawberries and recipes visit www.jubileestrawberries.co.uk