Chocolate and cherry cruffins
Cruffin is a puff pastry treat that is baked in a muffin tin. These chocolate and cherry cruffins are perfect for Anniversaries, Mother’s day or Valentine’s day. For a vegan and dairy-free version, use suitable chocolate bar and pastry, for a gluten-free version use appropriate pastry.
Ingredients
Method
- Heat the oven to 180°C. Lightly grease 8 holes in a muffin tin with butter or dairy-free spread.
- Melt the chocolate in a glass bowl over simmering water. Add the sugar and vanilla, then stir until melted. Set aside to cool. Add some plant-based milk if it’s too thick – it should be spreadable.
- Unroll the pastry and brush it with the chocolate sauce. Scatter the soaked cherries on top, then roll it tightly into a long sausage shape (along its long side). Cut this into 2 equal sized logs.
- Cut each log, lengthwise, into 2 pieces, then across. You should get 8 thin pieces, exposing the inner layers on one side.
- Take one piece, stretch it so that you can easily form a neat knot. Repeat with the remaining pieces.
- Place each knotted piece in the greased tin or silicon baskets, preferably showing the cut, layered side. (Push the cherries into the pastry – otherwise they might burn)
- Bake for 20-25 minutes, in the middle of the oven, until golden.
- Take the tin out of the oven, and using a spoon, remove the cruffins onto a plate.
- Let them cool completely before serving.