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Apricot & almond cruffins

Serve warm with a dusting of icing sugar to truly enjoy the cruffin experience.

Serving: 6
Time: 30 minutes
Difficulty: Easy


  • 350g pack ready to roll croissant dough
  • 50g butter, softened, plus extra for greasing
  • 1 tsp plain flour
  • 50g ground almonds
  • 50g golden caster sugar
  • ¼ tsp vanilla or almond extract
  • 1 egg yolk
  • 10g toasted flaked almonds
  • 2 tbsp apricot jam
  • Icing sugar, to dust


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease 6 holes of a 12-hole muffin tin with butter. Unroll the croissant dough and cut the sections into 6 triangles. Lay them out flat with the long side at the bottom. Cut off the top of each to make 6 strips about 5cm wide (the leftover tops can be used to make mini croissants).
  2. In a bowl mix the butter, flour, ground almonds, sugar, vanilla or almond extract and egg yolk into a smooth paste. Put a spoonful onto each pastry strip and spread into an even layer. Roll up each strip into a spiral, scatter with flaked almonds and put in the tin. Chill for 15 mins. 
  3. Remove from the fridge and bake for 15-17 mins, until the pastry is crisp and golden. Remove each cruffin from the tin with a palette knife. Put the apricot jam into a piping bag with a small nozzle and pipe it into the middle of each cooked cruffin. Dust them with icing sugar and serve warm or at room temperature.

Recipe courtesy of Tesco. 

For more tasty breakfast ideas, click here.