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Freshly baked sourdough almond cruffins with flaky layers and sliced almonds on top

Sourdough Almond Cruffins

5 from 1 vote
Flaky sourdough cruffins filled with rich almond frangipane and baked until golden.
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Prep Time 45 minutes
Cook Time 30 minutes
Rest Time 5 hours
Servings: 16 cruffins
Course: Breakfast, Dessert, Snack
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Puff Pastry
  • 250 g (9 oz) butter cold
  • 260 g (2 cups + 1 tbsp) all purpose flour
  • 100 g (scant ½ cup) water
  • 110 g (about ½ cup) sourdough starter active or discard
  • 8 g salt
Almond Frangipane
  • 140 g (5 oz) butter soft
  • 2 eggs
  • 150 g (1 ¼ cups) powdered sugar
  • 260 (2 ¼ cups) ground almonds
  • 2 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Muffin tin
  • Mixing bowls
  • Rolling Pin

Method
 

Express Sourdough Puff Pastry
  1. Grate the cold butter into a bowl and return it to the fridge to keep it cold.
  2. Add the flour and salt to the butter and gently toss with a spatula until the butter is coated in flour.
  3. In a separate bowl, mix the sourdough starter and water.
  4. Pour the liquid mixture into the flour and butter mixture and mix with your hands just until no dry flour remains. Do not overmix and do not try to fully incorporate the butter.
  5. Transfer the dough to plastic wrap, shape it into a rough rectangle, wrap tightly, and chill for 30 minutes.
  6. First fold (book fold):
    Lightly flour your work surface and roll the dough into a rectangle. Perform a book fold: fold the short sides toward the center so they meet, then fold the dough in half over itself. Wrap the dough and chill for 30 minutes.
  7. Subsequent folds (letter folds):
    Roll the dough into a rectangle again. Fold one short edge toward the center, then fold the other edge over it like a letter. Repeat this 2-3 times, wrapping and chilling 30 minutes between each fold.
  8. On the final fold, place a sheet of parchment paper on the dough before folding, then wrap and chill the dough overnight, or for at least 2 hours.
Almond Cruffins
  1. Make the almond frangipane by mixing the soft butter with the egg until smooth. Add the powdered sugar, ground almonds, vanilla, and salt, and mix until fully combined.
  2. Roll out the chilled puff pastry dough into a thin rectangle on a lightly floured surface.
  3. Spread an even layer of almond frangipane over the dough, leaving a small border along the edges.
  4. Cut the dough into long strips, similar to how you would cut dough for cinnamon rolls.
  5. Roll each strip into a spiral and place it into a well-greased muffin tin.
  6. Brush the tops with egg wash and sprinkle with sliced almonds.
  7. Bake in a preheated oven at 190°C (375°F) for about 30 minutes, until deeply golden and fully baked.
  8. Let cool slightly, then dust with powdered sugar before serving.

Notes

  • This recipe uses the full batch of sourdough puff pastry.
  • Ground almonds are preferred for texture, but almond flour can be used if needed.
  • Store-bought puff pastry can be used as a shortcut.