Ingredients
The following ingredients have 6 Servings
- 1 tbsp soft butter
- ½ tsp ground cinnamon
- 6 tsp granulated sugar
- 1 pack (find it with the pastry in the chilled section) croissant dough
- 2 tbsp (buy a small long-life pot) ready-made custard
- 125g strawberries, hulled and very finely sliced
- to dust icing sugar
Instruction
- Butter 6 holes of a large muffin tin generously, then mix half the cinnamon with the sugar. One by one, put a teaspoon of the cinnamon sugar into each muffin hole and roll around to coat the inside. Heat the oven to 200C/fan 180C/gas 6.
- Unroll the croissant dough carefully, and cut into 3 rectangles of dough so that you keep 2 croissant triangles stuck together to make 3 rectangles. Cut each in half lengthways, so you’re left with 6 thinner strips.
- Making one cruffin at a time, brush a thin layer of custard over the dough, leaving an empty 1cm wide border along the edge nearest you.
- Dot over the strawberries on top of the custard, letting some tips stick out above the top edge of dough. Scatter with a pinch more ground cinnamon, then roll the croissant dough up from one of the shorter sides, pinching together the dough border to seal into a base.
- Sit the roll, pinched base side down, into one of the muffin holes, and repeat with the rest of the dough, custard and strawberries.
- When all the cruffins are assembled bake for 15-20 minutes, until risen, golden and crisping on top. Push the croissant dough back into the tins if they rise too much while cooking. Dust with icing sugar to serve.
