Sourdough Almond Cruffins
These Sourdough Almond Cruffins are the perfect blend of soft, flaky, and crispy textures. Made with a homemade sourdough rough puff pastry, they are filled with a luscious almond frangipane filling and topped with slivered almonds. Baked to a deep golden brown and served warm with a delicate dusting of powdered sugar, these cruffins make for a decadent treat that's perfect for breakfast or dessert.
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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
Almond flour
Granulated sugar
Egg
Almond extract
Vanilla extract
Slivered almonds
Why You’ll Love Sourdough Almond Cruffins:
Perfect Combination of Textures: These cruffins are the ultimate treat with their soft, flaky, and crispy layers. The contrast between the tender interior and the crispy, golden exterior makes every bite irresistible.
Made with Homemade Sourdough Rough Puff Pastry: The sourdough rough puff pastry brings a unique twist to traditional cruffins, giving them an added depth of flavor and a slightly tangy richness that elevates the pastry.
Lush Almond Frangipane Filling: Each cruffin is filled with a smooth, rich almond frangipane filling, which provides a perfect balance of sweetness and nuttiness. This decadent filling complements the flakiness of the pastry perfectly.
Golden Brown Perfection: These cruffins are baked to a deep golden brown, creating a beautiful, perfectly crisp crust that encases the tender interior, ensuring the perfect bite every time.
A Crunch of Slivered Almonds: The slivered almonds on top add a lovely crunch and an extra layer of almond flavor, making them even more satisfying and indulgent.
Beautifully Finished with Powdered Sugar: After baking, these cruffins are dusted with powdered sugar, giving them an elegant touch that adds just the right amount of sweetness and visual appeal.
Warm and Comforting: There's nothing better than enjoying these cruffins warm from the oven. The combination of flaky pastry, almond filling, and a touch of powdered sugar makes them the perfect comforting treat.
Perfect for Special Occasions: Whether you're having a cozy brunch or celebrating a special occasion, these sourdough almond cruffins are a perfect indulgence. They're sure to impress guests with their delicious layers and elegant presentation.
Made with Sourdough Discard: If you’re looking for ways to use up sourdough discard, these cruffins are a fantastic option. They give your discard a new life and help you create something delicious and decadent.
Versatile for Any Time of Day: These cruffins make a delicious breakfast treat, a midday snack, or a dessert to enjoy with a cup of coffee or tea. They’re perfect for any time of day when you crave something indulgent.
Tips for Making Sourdough Almond Cruffins:
Tips for Making Sourdough Puff Pastry with Sourdough Discard:
Use Active Sourdough Discard: Ensure your sourdough discard is active and not overly sour. This will help achieve a well-balanced flavor in the pastry. The discard should be bubbly and recently fed for the best texture.
Chill the Dough and Butter: Keep both the dough and the butter chilled throughout the process. This is key to creating the flaky layers in the sourdough puff pastry. The cold butter will create pockets of air, giving you that signature flakiness.
Work Quickly to Prevent Overworking: When working with the sourdough pastry, aim to work quickly so the dough and butter stay cold. Overworking the dough can cause it to become dense, so try to handle it gently.
Resting Time is Crucial: After each fold, rest the dough in the fridge for 30 minutes before rolling it out again. This prevents the dough from getting tough and helps the layers develop properly.
Use a Combination of Butter and Sourdough Discard: The sourdough discard adds a subtle tang to the dough, which complements the butter’s richness. This combination creates a unique flavor that’s perfect for these cruffins.
Make Sure the Butter is the Right Consistency: The butter should be cold but pliable, about the consistency of shortening. If it's too hard, it won't spread evenly; if it’s too soft, it will blend too much with the dough, affecting the layers.
Roll and Fold Evenly: When rolling out the dough, try to roll it as evenly as possible to create uniform layers. The more consistent the dough, the more consistent the flaky layers will be once baked.
Tips for Cruffin Assembly and Baking:
Roll the Dough Thin: When rolling out your sourdough puff pastry dough, aim for a thickness of about 1/4 inch. This ensures that you get enough layers without making the cruffins too heavy.
Fill with Almond Frangipane Evenly: Spread the almond frangipane filling evenly across the rolled dough. Leave a small border around the edges to prevent the filling from overflowing during baking.
Cut and Coil the Dough: Cut the dough into 8 strips, about 2 inches wide. Then, roll each strip up like a snail. This helps the layers stay light and airy as the cruffins bake.
Preheat the Oven for Crispiness: Preheat your oven to 375°F to ensure that the cruffins bake evenly. A hot oven helps achieve a golden brown, crispy exterior, while keeping the inside soft and airy.
Check for Doneness at 30 Minutes: After 30 minutes of baking, check to see if the cruffins are browning too quickly. If they are, tent with foil to prevent the tops from burning while the center continues to cook.
Top with Slivered Almonds: Before baking, sprinkle slivered almonds on top of the cruffins. The almonds will toast as the cruffins bake, adding a beautiful crunch and flavor.
Dust with Powdered Sugar Before Serving: Once the cruffins are out of the oven, let them cool slightly and dust with powdered sugar. This adds a delicate sweetness and makes the cruffins look more polished and elegant.
Serve Warm: These sourdough almond cruffins are best served warm so that the layers are at their most flaky and the almond frangipane is soft and creamy. Pair them with a hot drink for a delightful treat.
How to Store Sourdough Almond Cruffins:
Room Temperature Storage (Up to 2 Days):
Store your sourdough almond cruffins in an airtight container at room temperature for up to 2 days. This will keep the pastry flaky and fresh. However, for the best texture, it’s recommended to enjoy them within 24 hours.Refrigeration for Extended Freshness:
If you want to keep the cruffins fresh for longer than 2 days, store them in an airtight container in the fridge for up to 4 days. Be aware that the flaky texture may soften slightly in the fridge, so it’s best to reheat them before serving.Freezing for Long-Term Storage:
For long-term storage, you can freeze your cruffins for up to 3 months. Wrap each cruffin tightly in plastic wrap or place them in a freezer-safe container. To reheat, place the cruffins in a preheated oven at 350°F for about 10-15 minutes or until warmed through, restoring some of their original flakiness.Reheating for the Best Texture:
When you're ready to enjoy leftover cruffins, reheat them in the oven rather than the microwave to maintain their crispy exterior. Heat at 350°F for 5-10 minutes, or until warmed through, to give them that freshly baked crunch.Avoid Storing in Humid Conditions:
It’s best not to store the cruffins in humid conditions or airtight plastic bags for extended periods as they may lose their crispy layers. Instead, keep them in a paper bag or airtight container to avoid moisture buildup.Serving Tip After Storing:
If you've stored your cruffins in the fridge or freezer, serve them warm with a fresh dusting of powdered sugar before serving. This will enhance the texture and restore their freshly baked flavor.
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: What makes sourdough almond cruffins different from regular cruffins?
A: The sourdough almond cruffins are made with homemade sourdough rough puff pastry, which gives them a slightly tangy flavor and extra flakiness. The sourdough discard adds depth and complexity, making these cruffins unique compared to traditional cruffins made with regular puff pastry.
Q: Can I make sourdough almond cruffins without a sourdough starter?
A: While the sourdough discard contributes to the flavor and texture of these cruffins, you can use regular puff pastry if you don’t have sourdough starter. However, the flavor and texture may differ slightly, and you’ll miss out on the signature slightly tangy flavor the sourdough provides.
Q: How long do I need to let the dough rest?
A: The dough should rest for 30 minutes after each fold during the laminating process. This gives the dough time to relax, ensuring that the layers are light and flaky.
Q: How do I achieve the golden, crispy top on these cruffins?
A: To get the golden, crispy top, make sure to bake the cruffins at 375°F and let them bake long enough to brown. A good egg wash on top of the dough helps with achieving a nice golden finish. You can also sprinkle slivered almonds on top before baking for extra texture and color.
Q: How do I make the almond frangipane filling?
A: The almond frangipane filling is made by mixing butter, sugar, almond flour, egg, almond extract, vanilla extract and salt. Spread the filling evenly across the dough before rolling it up to ensure each cruffin has the perfect almond filling.
Q: Can I make these cruffins ahead of time?
A: Yes! You can prepare the dough and filling a day ahead, then store them in the fridge. Assemble and bake the next day. Alternatively, you can bake them ahead of time, let them cool, and store in an airtight container for up to 2 days.
Q: How can I make these cruffins if I don’t have sourdough discard?
A: If you don’t have sourdough discard, you can use store-bought puff pastry as a substitute. Just be sure to roll it out thinly and follow the same steps for spreading the almond frangipane filling, coiling the dough, and baking. While the flavor will differ slightly, the end result will still be a delicious, flaky cruffin.
Q: How should I store leftover sourdough almond cruffins?
A: To keep your sourdough almond cruffins fresh, store them in an airtight container at room temperature for up to 2 days. If you want to keep them for longer, you can freeze them for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes to restore the flaky texture.
Q: Can I top the cruffins with something other than slivered almonds?
A: While slivered almonds add a lovely crunch, you can substitute them with chopped pistachios, hazelnuts, or even a sprinkle of cinnamon sugar for a different flavor profile.
Q: How should I serve sourdough almond cruffins?
A: Sourdough almond cruffins are best served warm, with a dusting of powdered sugar just before serving. They’re perfect for brunch, as a sweet snack, or even as a dessert alongside a cup of coffee or tea.
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