Makes x12 cruffins
X2 rolls puff pastry
2 ml cinnamon
2.5 ml nutmeg
50g grated carrots
50ml crushed pineapple
100g cinnamon sugar
Cream cheese drizzle:
80g cream cheese
100g icing sugar
2.5ml lemon zest
1.Preheat oven 180C.
2.Spread butter out on puff pastry, evenly over rolled out surface.
3.In a small bowl, mix together sugar, cinnamon, nutmeg.
4.Sprinkle sugar mixture over top each buttered dough sheet.
5.Add grated carrots and wall nuts, pineapple.
6.Starting at the long end of the dough roll up tightly.
7.Cut the log in half.
8. Cut the logs shorter and roll up cut side on top, Divide into 12 sections and up in lined muffin tin..
9.Bake for 10 min at 180C and the lower temperature to 170C and bake for 20 min.
10.Remove from oven, roll and coat in cinnamon sugar.
11. Leave to cool, while cooling, in medium bowl mix together butter, cream cheese, icing sugar and
12.Drizzle glaze over warm cruffins.
Add some more glaze one cooled down.