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Carrot cake cruffins


Makes x12 cruffins

Ingredients:

X2 rolls puff pastry

60ml butter

50g sugar

2 ml cinnamon

2.5 ml nutmeg

50g grated carrots

80g walnuts

50ml crushed pineapple

15ml raisins

15ml cranberries


To coat:

100g cinnamon sugar

Cream cheese drizzle:

80g cream cheese

50g butter

2.5ml vanilla

100g icing sugar

2.5ml lemon zest


Method:

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

lemon zest.

12.Drizzle glaze over warm cruffins.

Add some more glaze one cooled down.

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