Sourdough Almond Cruffins 

These sourdough almond cruffins combine the tangy richness of sourdough discard with flaky, buttery rough puff pastry. Inside, a luxurious almond frangipane brings sweet nuttiness— enhanced with almond and vanilla extracts—while slivered almonds top each loaf for crunch. Baked until golden and dusted with powdered sugar, they’re an elegant treat perfect for brunch or dessert. Each bite delivers soft, crispy, and flaky layers in harmony. With clear instructions and thoughtful tips for texture and flavor, they’re impressively delicious yet approachable.

Ingredients

Puff Pastry (makes 8 cruffins):
205 g all‑purpose flour
7 g salt
226 g salted butter, cold and grated or cubed
60 g water
113 g active sourdough discard 

Almond Frangipane Filling:
140 g almond flour (~1 cup)
110 g granulated sugar (~½ cup)
70 g (≈5 tbsp) salted butter, softened
1 large egg
2 tsp (≈8 g) almond extract
1 tsp vanilla extract
Pinch of salt 

Topping & Finishing:
Slivered almonds
Powdered sugar for dusting

Directions

1. Prepare the sourdough rough puff pastry: combine flour and salt, work in cold butter, fold over sourdough discard and water, then laminate with several turns, chilling 30 minutes between folds.
   
   

2. Chill dough thoroughly.
   
   

3. Meanwhile, make almond filling: blend almond flour, sugar, softened butter, egg, extracts, and salt until smooth. 

4. Roll pastry to ~¼‑inch thick. Spread almond frangipane evenly, leaving a small border.
   
   

5. Cut into 8 strips (~2 in wide), roll each into a spiral (like a snail). Place in prepared muffin tin or cruffin mold.
   
   

6. Brush tops with egg wash if desired. Sprinkle with slivered almonds. Chill briefly.
   
   

7. Preheat oven to 375 °F (190 °C). Bake for about 30 minutes until deep golden brown—tent with foil if browning too quickly. 

8. Remove, cool slightly, then dust with powdered sugar. Serve warm.
   
   

Nutrients (approx. per cruffin)

(Estimates based on pastry with almond filling)

• Calories: ~350–400 kcal
  
  

• Fat: ~22 g (from butter and almond flour)
  
  

• Carbs: ~35–40 g (granulated sugar, flour)
  
  

• Protein: ~7–8 g (almond flour, egg)
  
  

• Fiber: ~3–4 g
  
  

• Sugar: ~15–18 g
  
  

• Rich in Vitamin E and magnesium (from almond flour)