Description
Luscious German Chocolate Cruffins
Ingredients:
1 package of puff pastry dough (thawed)
1 cup semisweet chocolate chips
1/2 cup heavy cream
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup caramel sauce
1/4 cup powdered sugar (for dusting)
Directions:
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
Roll out the puff pastry dough on a lightly floured surface and cut it into 6 equal rectangles.
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth to make a ganache.
Spread a thin layer of ganache over each puff pastry rectangle, then sprinkle with coconut and chopped pecans.
Roll each rectangle tightly from one short end to the other, then cut each roll in half to make 12 cruffins.
Place each cruffin cut side up in the muffin tin.
Bake for 20-25 minutes, until the cruffins are golden brown and flaky.
Drizzle the cruffins with caramel sauce and dust with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 12 cruffins
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Step-by-Step Guide
Follow these detailed instructions for perfect German Chocolate Cruffins. Start by ensuring your puff pastry is fully thawed but still cold. On a floured surface, roll the dough into a 12×9 inch rectangle. Use a sharp knife or pizza cutter to cut six precise 4×4.5 inch rectangles. For the ganache, heat the cream until small bubbles form around the edges, then pour it over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes before stirring. When assembling, leave a 1/2-inch border at one short end of each rectangle to help seal the roll. After cutting each roll in half, gently press the layers slightly to fan them out before placing them in the tin, cut-side up. This creates the signature flaky, layered look.
Serving Suggestions
Serve these cruffins warm for the best experience. They pair wonderfully with a strong cup of coffee or a glass of cold milk. For a special brunch, present them on a tiered stand alongside fresh fruit. You can also elevate them by adding a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a decadent dessert. If making ahead, store unfilled cruffins in an airtight container and warm them in a 300°F oven for 5 minutes before adding the caramel and powdered sugar.
How-to Summary
In summary: Thaw and roll puff pastry, cut into rectangles, and prepare a simple chocolate ganache. Spread ganache, coconut, and pecans on each rectangle, roll tightly, and slice in half. Bake cut-side up until golden, then finish with caramel and powdered sugar.
Frequently Asked Questions
Can I make the ganache ahead of time? Yes, you can prepare the ganache up to 3 days in advance. Store it covered in the refrigerator and gently reheat in the microwave in 15-second intervals, stirring until spreadable.
What can I use instead of pecans? Walnuts or hazelnuts make excellent substitutes. For a nut-free version, use toasted oats or omit nuts entirely and add extra coconut.
My puff pastry is tearing. What should I do? If the dough becomes too soft or sticky, place it back in the refrigerator for 10-15 minutes. Always work on a well-floured surface and handle the dough gently.
Can I freeze unbaked cruffins? Absolutely. Assemble the cruffins and place them in the muffin tin. Freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.
Why didn’t my cruffins rise and flake properly? This is often due to overhandling the dough, which melts the butter layers. Ensure all ingredients and tools are cool, and avoid stretching the dough when rolling.
Common Mistakes to Avoid
Avoid using puff pastry that is too warm, as it becomes difficult to handle and loses its flaky potential. Do not overfill the rectangles with ganache and toppings, as it will leak out during baking and cause sticking. Ensure your muffin tin is properly greased to prevent the caramel from cementing the cruffins in place. Do not skip the step of placing them cut-side up; this is crucial for the signature shape and even baking. Finally, resist underbaking—the cruffins should be a deep golden brown for optimal texture.
Conclusion
These German Chocolate Cruffins masterfully combine the flaky, buttery layers of a croissant with the rich, gooey flavors of a classic German chocolate cake. While they look impressive, the process is straightforward and highly rewarding. Perfect for a weekend baking project or a special occasion treat, these cruffins are sure to delight anyone who tries them. Experiment with the fillings and toppings to make them your own, and enjoy the delicious results of your efforts.