Easy Matcha Cruffins
An easy recipe to make Matcha Cruffins using puff pastry, filled with Matcha Milk Jam.
Servings 4
Calories 390kcal
Ingredients
Dough:
- 1 sheet puff pastry defrosted overnight (I used one from Trader Joe's)
- 1 teaspoon unsalted butter melted + extra for greasing tin
- 1 tablespoon granulated cane sugar
- 2 teaspoon matcha sifted
Coating:
- 2 tablespoon granulated cane sugar
- 1 teaspoon matcha
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 are best served on the day of. Unfilled cruffins can be stored in an airtight container, but should be enjoyed within a day or two.
Nutrition
Calories: 390kcal | Carbohydrates: 37g | Protein: 6g | Fat: 24g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 153mg | Potassium: 38mg | Fiber: 1g | Sugar: 9g | Vitamin A: 182IU | Calcium: 7mg | Iron: 2mg