Mini Brown Butter Pumpkin Spice Sourdough Cruffins
These Mini Brown Butter Pumpkin Spice Sourdough Cruffins are flaky and buttery, made with homemade sourdough puff pastry (or store-bought for convenience) and filled with a rich brown butter pumpkin spice filling. Coated in cinnamon sugar, they offer the perfect blend of sweet, spiced flavors and crisp texture.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Salt
Salted butter
Water
Sourdough discard
Salted butter
Pumpkin puree
Brown sugar
Pumpkin pie spice
Granulated sugar
Cinnamon
Egg
Milk
Why You’ll Love Mini Brown Butter Pumpkin Spice Sourdough Cruffins:
Flaky and Buttery Texture: Made with homemade sourdough puff pastry (or store-bought for convenience), these cruffins are perfectly flaky and buttery, with layers that melt in your mouth.
Rich Brown Butter Flavor: The brown butter pumpkin spice filling adds a nutty, caramelized richness that elevates the flavor and pairs beautifully with the spiced notes of pumpkin.
Perfect for Fall: Infused with warm pumpkin spice, these cruffins are the ultimate autumn treat, perfect for cozy mornings or holiday gatherings.
Sweet Cinnamon Sugar Coating: Coated in cinnamon sugar, each cruffin has a delightful crunch and a touch of sweetness that complements the flaky pastry and rich filling.
Sourdough Discard Recipe: These cruffins are a great way to use up sourdough discard, adding a subtle tang that enhances the overall flavor without being overpowering.
Option to Use Store-Bought Puff Pastry: If you’re short on time, you can easily use store-bought puff pastry to make these cruffins, giving you flexibility while still achieving delicious results.
Impressive Yet Easy to Make: Despite their elegant appearance, these mini cruffins are easier to make than you’d think, making them a great choice for home bakers of any skill level.
Great for Breakfast or Dessert: Whether you enjoy them with your morning coffee or as a sweet dessert, these cruffins are versatile and satisfy cravings any time of day.
Crowd-Pleaser: These mini cruffins are sure to impress family and friends at brunch, holiday parties, or any special occasion, thanks to their unique flavor and flaky layers.
Kid-Friendly and Fun to Eat: The mini size makes these cruffins perfect for kids, and the cinnamon sugar coating adds a fun and irresistible sweetness that everyone will love.
Tips for Making Mini Brown Butter Pumpkin Spice Sourdough Cruffins:
Sourdough Puff Pastry Tips:
Use Fresh Sourdough Discard: Ensure your sourdough discard is fresh before incorporating it into the puff pastry dough. This helps achieve the best texture and flavor.
Keep Ingredients Cold: Use cold butter and water when making your puff pastry. This is crucial for creating those flaky layers. You can even chill your flour before mixing.
Don’t Overwork the Dough: Handle the dough gently to avoid over-developing the gluten. Overworking the dough can result in a tougher pastry.
Incorporate Butter Carefully: When folding the butter into the dough, make sure to distribute it evenly without it melting. This will create distinct, flaky layers as the dough bakes.
Chill Between Folds: After each fold and roll, chill the dough in the fridge for at least 30 minutes. This keeps the butter from melting and helps the layers develop properly.
Roll Evenly and Thinly: Roll out the puff pastry to an even thickness, typically about 1/8 inch, to ensure consistent baking and puffing of the layers.
Rest the Dough Overnight: This is not necessary, but letting the dough rest in the fridge overnight allows the gluten to relax and the flavors to develop, resulting in a more tender and flavorful pastry.
Cruffin Assembly and Baking Tips:
Work Quickly with Puff Pastry: Whether using homemade sourdough puff pastry or store-bought, work quickly to prevent the dough from warming up too much. Cold dough will puff up better in the oven, resulting in crisp, flaky layers.
Brown the Butter Carefully: For the filling, cook the butter over medium heat until it turns golden brown and has a nutty aroma. Stir constantly to avoid burning. Let the brown butter cool slightly before adding it to the pumpkin spice filling.
Don’t Overfill the Cruffins: When adding the brown butter pumpkin spice filling, be careful not to overfill the dough. Too much filling can cause the cruffins to overflow or become soggy during baking.
Roll Tightly for Defined Layers: Roll the dough tightly to ensure well-defined, flaky layers. This helps create the classic cruffin spiral and ensures the filling stays in place during baking.
Coat in Cinnamon Sugar While Warm: After baking, coat the cruffins in cinnamon sugar while they’re still warm. The heat helps the sugar stick to the cruffins, creating a crispy, sweet outer layer.
Chill the Dough if Using Sourdough Puff Pastry: If making your own sourdough puff pastry, chill the dough between each round of folding. This keeps the butter from melting and ensures the dough remains flaky.
Use Store-Bought Puff Pastry for Convenience: If you’re short on time, store-bought puff pastry works well. Just make sure to let it thaw in the fridge before using to prevent the dough from becoming too soft.
Bake Until Golden Brown: Make sure the cruffins are baked until deep golden brown for the perfect flaky texture. Underbaking can lead to a soft or soggy interior.
Serve Fresh and Warm: These cruffins are best served fresh out of the oven, while the pastry is crisp and the filling is warm. Pair with coffee or tea for the ultimate fall treat.
How to Store Mini Brown Butter Pumpkin Spice Sourdough Cruffins:
Room Temperature (Short-Term Storage): Store the cruffins in an airtight container at room temperature for up to 2 days. This will help maintain the crispy exterior and flaky texture, especially if consumed within a day or two.
Refrigeration (Up to 5 Days): If you need to store the cruffins for longer, place them in an airtight container and refrigerate for up to 5 days. Reheat them in the oven to restore their crispness before serving.
Freezing Baked Cruffins: To freeze the cruffins, allow them to cool completely, then wrap each cruffin individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven to enjoy their flaky texture.
Freezing Unbaked Cruffins: You can freeze the unbaked cruffins as well. After assembling, place them on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Reheating for Best Texture: To restore the flaky, crisp layers, reheat the cruffins in a 300°F (150°C) oven for 5-7 minutes. This will bring back their fresh-baked quality, especially if stored in the refrigerator or freezer.
Microwave Reheating (Quick Option): If you’re in a hurry, you can reheat cruffins in the microwave for 15-20 seconds. Keep in mind that this may soften the flaky texture, so the oven is the better option for best results.
Storing Cinnamon Sugar Separately: If freezing or refrigerating unbaked cruffins, store the cinnamon sugar separately. Coat the cruffins in cinnamon sugar after reheating to maintain the crisp, sweet coating.
Serving After Storage: When serving cruffins that have been stored, pair them with a fresh drizzle of caramel or a dusting of powdered sugar for added flavor and visual appeal.
Keep Away from Moisture: To prevent the cruffins from becoming soggy, store them in a cool, dry place. If the cruffins lose some of their crispness during storage, reheating them in the oven will help refresh the texture.
Serve Warm for Best Flavor: For the most indulgent experience, serve the cruffins warm. The buttery layers and brown butter pumpkin spice filling are at their best when enjoyed fresh and warm from the oven.
How to Store Sourdough Puff Pastry:
Refrigeration Before Use: If you’re not using the sourdough puff pastry immediately, wrap the dough tightly in plastic wrap and refrigerate it for up to 3 days. This allows the dough to relax and the flavors to develop further.
Freezing for Long-Term Storage: To store the sourdough puff pastry for longer periods, wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. When ready to use, thaw the pastry in the refrigerator overnight before rolling it out.
Pre-Rolled Puff Pastry Storage: If you’ve already rolled out the puff pastry but need to store it, lay the rolled-out dough flat on a baking sheet, cover it with plastic wrap, and refrigerate for up to 24 hours. Alternatively, you can freeze the rolled-out dough by rolling it up with parchment paper between the layers and storing it in a freezer bag.
Reusing Frozen Dough: When using frozen puff pastry, ensure it is fully thawed in the refrigerator before attempting to roll it out. This will help maintain its flaky texture and make it easier to work with.
FAQs:
Q: Can I use store-bought puff pastry instead of homemade sourdough puff pastry?
A: Yes, you can! If you don’t have sourdough discard or are short on time, store-bought puff pastry is a convenient alternative. It will still yield a deliciously flaky and buttery strudel. Just be sure to follow the same assembly and baking instructions.
Q: How do I make sourdough puff pastry from scratch using sourdough discard?
A: To make sourdough puff pastry with sourdough discard, you’ll need to combine cold butter, flour, salt, water, and your sourdough discard. The dough is rolled and folded multiple times to create layers, with chilling in between each fold. This technique helps achieve a flaky, buttery texture with a subtle tang from the sourdough discard.
Q: How long should I chill the sourdough puff pastry made with sourdough discard?
A: It’s essential to chill the dough for at least 30 minutes between each fold and for at least 1 hour after the final fold before using it. Chilling overnight is also recommended to allow the gluten to relax and the flavors to develop further.
Q: What if my puff pastry isn’t puffing up?
A: If your puff pastry isn’t puffing up, it might be due to the butter not being cold enough, overworking the dough, or not preheating the oven fully. Make sure all ingredients are kept cold, and ensure your oven is fully preheated before baking.
Q: What is the best way to brown butter for the filling?
A: To brown butter, melt it over medium heat and continue cooking, stirring constantly, until it turns a golden brown color and releases a nutty aroma. Be careful not to let it burn. Let the brown butter cool slightly before adding it to the pumpkin spice filling.
Q: Can I make the cruffins ahead of time?
A: Yes! You can make the cruffins ahead of time and store them at room temperature for up to 2 days. If you need to store them longer, refrigerate or freeze them. Reheat in the oven to restore their flaky texture before serving.
Q: How should I store leftover cruffins?
A: Store leftover cruffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them and reheat in the oven before serving.
Q: Can I freeze the cruffins?
A: Absolutely! You can freeze both baked and unbaked cruffins. To freeze unbaked cruffins, assemble them and freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Q: How do I make sure the cruffins are flaky?
A: The key to flaky cruffins is keeping the puff pastry cold. If making homemade sourdough puff pastry, chill the dough between folds. If using store-bought puff pastry, work quickly to keep the dough cold, and avoid overfilling the cruffins.
Q: How do I prevent the filling from leaking out?
A: Be sure not to overfill the cruffins with the brown butter pumpkin spice filling. Roll the dough tightly and pinch the edges to seal. This will help prevent the filling from leaking during baking.
Q: How do I coat the cruffins in cinnamon sugar?
A: Once the cruffins are baked and still warm, toss them gently in cinnamon sugar. The warmth helps the cinnamon sugar stick, giving the cruffins their signature crunchy, sweet coating.
Q: Can I use a different filling instead of pumpkin spice?
A: Yes, you can get creative with different fillings. Try a chocolate hazelnut spread, apple butter, or even cream cheese for a different twist. The puff pastry cruffins are versatile and can be adapted to various flavors.
Q: How do I reheat the cruffins to keep them crispy?
A: To reheat cruffins, place them in a 300°F (150°C) oven for 5-7 minutes. This helps restore their crispy, flaky texture. Avoid microwaving, as it may soften the pastry.
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