Sourdough Almond Cruffins 

These indulgent Sourdough Almond Cruffins blend the light, flaky layers of puff pastry with the tang of sourdough discard and a luscious almond frangipane filling. Crafted by Kiley at Well Made by Kiley, they’re baked to a golden, crisp perfection, crowned with slivered almonds, and dusted with powdered sugar. Ideal for brunch, dessert, or a luxurious afternoon treat, these cruffins take about 5 hours of hands-on and resting time—but most of it is hands-off chilling. The result is a show-stopping pastry that’s rich, elegant, and utterly irresistible. 

Ingredients

• Rough Puff Pastry:
  
  

  • 205 g all-purpose flour
    
    

  • 7 g salt
    
    

  • 226 g cold salted butter (grated)
    
    

  • 60 g water
    
    

  • 113 g active sourdough discard
    
    

• Almond Frangipane Filling:
  
  

  • 1 cup almond flour
    
    

  • ½ cup granulated sugar
    
    

  • 1 large egg
    
    

  • 2 tsp almond extract
    
    

  • 1 tsp vanilla extract
    
    

  • Pinch of salt 

• Topping:
  
  

  • Slivered almonds
    
    

  • Powdered sugar, for dusting
    
    

Directions

1. Make the dough: Combine flour, salt, butter, water, and sourdough discard to form a rough puff pastry. Roll, fold, and chill—resting 30 minutes between folds for layers.
   
   

2. Prepare frangipane: Whisk almond flour, sugar, egg, extracts, and salt until smooth.
   
   

3. Assemble: Roll dough to ~1/4″ thickness, spread frangipane evenly, leaving a border. Cut into 8 strips (~2″ wide), then coil each into a cruffin and place into a greased muffin or popover tin.
   
   

4. Add topping: Brush with egg wash, sprinkle slivered almonds.
   
   

5. Bake: At 375 °F for ~30 minutes, until deep golden. Tent with foil if browning too quickly. 

6. Finish: Cool slightly, dust with powdered sugar, and serve warm for maximum flakiness.
   
   

Nutrients (per cruffin, approximate)

• Calories: ~350 kcal
  
  

• Total Fat: ~20 g
  
  

• Saturated Fat: ~12 g
  
  

• Carbohydrates: ~35–40 g (includes sugar and almond flour)
  
  

• Protein: ~6–7 g
  
  

• Fiber: ~1 g