Flaky Sourdough Almond Cruffins

These Sourdough Almond Cruffins have become my weekend baking obsession – a heavenly combination of flaky sourdough pastry wrapped around rich almond frangipane filling. The first time I pulled these golden beauties from the oven, the aroma of buttery pastry and toasted almonds filled my kitchen, and my family came running. Now they're our special Sunday morning tradition.

I developed this recipe during a snowstorm when we couldn't get to our favorite bakery. The combination of my sourdough starter and butter lamination technique resulted in something even better than what we'd been buying. My daughter now requests these for every special occasion breakfast.

Ingredients

• All purpose flour: Forms the base of our pastry dough providing structure and strength
• Salt: Enhances all the flavors and balances the richness
• Cold salted butter: Creates those magical flaky layers when laminated properly
• Sourdough discard: Adds complex flavor and subtle tang to the pastry
• Almond flour: Gives the filling its characteristic nutty richness
• Granulated sugar: Sweetens the filling without making it cloying
• Eggs: Bind the filling and provide richness while the egg wash creates a beautiful shine
• Almond extract: Intensifies the almond flavor profile. Choose a high quality brand
• Vanilla extract: Rounds out the flavor profile with warm aromatic notes
• Slivered almonds: Add textural contrast and visual appeal

Step-by-Step Instructions

Combine wet ingredients:

Whisk together sourdough discard and water in a medium bowl until completely smooth. This ensures your discard is evenly distributed throughout the dough.

Create the butter flour mixture:

In a separate large bowl, whisk flour and salt together thoroughly. Add your cold grated butter and gently toss to coat each strand of butter with flour. This prevents the butter from clumping together which would ruin the lamination process.

Form initial dough:

Make a well in the center of your flour mixture and pour in the discard mixture. Stir gently with a fork until shaggy dough forms then switch to hands for final kneading. Work quickly to prevent butter from warming. The dough should come together but still have visible butter pieces.

First refrigeration:

Wrap your dough rectangle in plastic wrap and refrigerate for 30 minutes. This relaxes the gluten and firms up the butter again which is crucial for creating those flaky layers.

Begin lamination with book fold:

Roll dough on a heavily floured surface into an 18×8 inch rectangle. Perform a book fold by bringing short sides to meet at center then folding in half like closing a book. Wrap and chill again for 30 minutes. This creates your first set of layers.

Complete lamination with letter folds:

Perform 2 to 3 series of letter folds by rolling dough into a 24×8 inch rectangle then folding like a business letter. Refrigerate 30 minutes between each fold. These folds multiply your layers exponentially creating that signature puff pastry texture.

Final dough preparation:

Cut parchment paper strips and place between folds of final folded dough to prevent sticking during final refrigeration. Chill for at least one hour to relax the gluten and firm the butter.

Create frangipane filling:

Mix all filling ingredients in a medium bowl until completely smooth and creamy. The mixture should be spreadable but not runny. If too thick add a drop of milk.

Assemble cruffins:

Roll out chilled dough, spread filling evenly across entire surface then cut into 8 equal strips lengthwise. Roll each strip into a spiral and place in buttered muffin tin. The tighter you roll the more defined layers you'll see.

Final touches and baking:

Brush with egg wash and sprinkle generously with slivered almonds. Bake at 375°F for 30 to 40 minutes until deeply golden brown. The dark color ensures crispness and full flavor development.

Pin it

The almond frangipane filling is the star ingredient for me. I discovered this classic French filling while studying pastry and have adapted it countless times. Something magical happens when the almond cream bakes inside the pastry – it becomes almost custardy while infusing the layers with rich flavor. My husband says he would eat the filling with a spoon if I let him.

Make Ahead Options

The beauty of this recipe lies in its flexibility. You can prepare the pastry dough up to three days in advance and keep it refrigerated. For even longer storage, freeze the laminated dough tightly wrapped for up to a month. The frangipane filling can also be made ahead and refrigerated for up to two days. Having these components ready means you can assemble fresh cruffins quickly whenever the craving strikes.

Troubleshooting Lamination

Successful lamination depends on temperature control. If your butter starts melting during rolling, you will lose the distinct layers. If this happens, immediately return the dough to the refrigerator for 15 minutes. Work in a cool kitchen and use a marble surface if possible. If your dough springs back and resists rolling, let it rest for 10 minutes to relax the gluten. Patience is the key to perfect lamination.

Variations To Try

While the almond filling is classic, you can easily adapt this recipe. Try chocolate hazelnut spread instead of frangipane or add seasonal fruit preserves along with the almond cream. For a savory version, omit the sugar and extracts from the filling and add herbs, cheese, and ham. During the holidays, add orange zest and a touch of cardamom to the filling for a festive twist. The pastry base remains the same, making this incredibly versatile.

Pin it

These cruffins are a true labor of love and worth every step – your taste buds will thank you.

Frequently Asked Questions

→ Can I make these cruffins without sourdough discard?

Yes! As noted in the recipe, you can substitute one sheet of store-bought puff pastry for the homemade sourdough puff pastry. This will save time while still producing delicious almond cruffins.

→ How important is the lamination process?

Lamination is crucial for creating the flaky, layered texture that defines cruffins. The alternating book and letter folds create hundreds of butter layers that expand during baking, resulting in the signature texture. Don't rush the chilling periods between folds.

→ Can I prepare the dough in advance?

Absolutely! The laminated dough can be prepared up to 3 days in advance and kept refrigerated. You can also freeze it for up to a month. Just thaw overnight in the refrigerator before rolling, filling, and baking.

→ What can I substitute for almond flour?

If you need to substitute almond flour, you can use hazelnut flour for a different but equally delicious flavor. For nut allergies, try a frangipane-style filling made with sunflower seed flour, though the flavor profile will differ.

→ Why didn't my cruffins rise as much as expected?

Several factors affect rise: butter may have melted into the dough (keep everything cold), dough may have been overworked (handle minimally), or the oven temperature may have been too low (use an oven thermometer to verify). Proper lamination with adequate chilling between folds is also essential.

→ How should I store leftover cruffins?

Store completely cooled cruffins in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate for up to 4 days. Reheat in a 300°F oven for 5-7 minutes to restore crispness. They can also be frozen for up to a month and thawed overnight before reheating.