Easy Matcha Cruffins
User Reviews
5
Easy Matcha Cruffins
Description
This recipe uses defrosted puff pastry brushed with melted butter, sprinkled with granulated sugar and sifted matcha powder, then rolled and cut to expose the layered spiral pattern. The rolls are coiled like snails and placed in a greased muffin tin to bake, resulting in a golden, flaky cruffin with visible layers and a crisp exterior. After baking, the cruffins are coated in a matcha sugar mixture for an additional surface flavor and texture. Once cooled, a hole is poked at the top of each to pipe in sweet matcha milk jam, adding a creamy, flavored filling.
The flaky texture of the puff pastry combined with the earthy, slightly bitter matcha and the sweetness from sugar and jam create a balanced treat. The pattern created by rolling and cutting exposes the spiraled interior, enhancing the visual appeal. Baking at 375°F for 45-50 minutes ensures thorough cooking through the dense layers.
These cruffins are best served soon after preparation to enjoy the full contrast of flaky pastry and creamy filling. Unfilled cruffins may be stored airtight but will lose optimal texture after a day or two.
Ingredients
Dough:
- 1 puff pastry defrosted overnight (I used one from Trader Joe's, sheet
- 1 teaspoon butter melted + extra for greasing tin, unsalted
- 1 tablespoon granulated cane sugar
- 2 teaspoon matcha green tea powder sifted
Coating:
- 2 tablespoon granulated cane sugar
- 1 teaspoon matcha green tea powder
Filling:
- 1 batch matcha milk jam
Instructions
- Preheat oven to 375°F/191°C.
- Prepare a muffin tin by lightly greasing 4 wells with melted butter.
- Carefully unravel the puff pastry, leaving it on the parchment paper it came with.
- Brush the melted butter over top of the puff pastry with a pastry brush.
- Sprinkle granulated sugar and matcha on top of the puff pastry.
- Starting at one end, roll up the puff pastry (this time without the parchment paper).
- Cut the rolled up log in half so you have 2 equal rolls. Then using the pastry wheel cutter, cut each roll lengthwise so that the rolled up sugar and matcha is exposed.
- Coil each roll (like a snail) and place into a muffin tin well.
- Repeat with the remaining.
- Bake at 375°F/191°C for 45-50 minutes, until cooked through.
- Remove from oven and carefully coat each cruffin with matcha sugar.
- Cool completely before poking a hole at the top and piping in 1 tablespoon of Matcha Milk Jam.
- Serve immediately.
Notes
- These cruffins are best consumed on the day they are baked for optimal texture and flavor.
- Unfilled cruffins can be stored in an airtight container for a day or two but will lose flakiness over time.
- Carefully pipe the matcha milk jam filling after the cruffins have cooled completely to avoid melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 153mg | 6% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 182IU | 4% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
