cruffin

Starting from the long side, tightly roll each pastry sheet into a log.

Try to keep the roll firm without squeezing out the layers. The tighter the roll, the more defined the layers will be once baked.

Place the logs seam-side down.

Step 5: Chill the Dough

Transfer the logs to a tray and refrigerate for about 15 minutes.

Chilling firms the butter and pastry, making the next step much easier and helping maintain the beautiful layers.

Step 6: Slice the Logs

Using a sharp knife, carefully cut each log lengthwise down the center.

You will expose the many layers of pastry inside.

Handle gently so the layers remain visible.

Step 7: Shape the Cruffins

Take one half-log and position the cut side facing outward.

Roll it into a spiral, similar to a cinnamon roll, keeping the exposed layers visible on the outside.

Tuck the end underneath to secure.

Place the shaped cruffin into a muffin cup.

Repeat with the remaining pieces.

You should have approximately 8 cruffins.

Step 8: Bake

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