Part croissant, part muffin, serve these sweet Spice Pecan Cruffins for breakfast, snack time, or dessert.
Spice Pecan Cruffins
Makes 12
Ingredients
- 1½ cups toasted chopped pecans
- 1½ cups confectioners’ sugar
- 2 large egg whites
- ⅓ teaspoon kosher salt
- 1 large egg
- 1 tablespoon water
- 1 (17.3-ounce) box puff pastry
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Instructions
- In the work bowl of a food processor, combine pecans, confectioners’ sugar, egg whites, and salt; process until smooth, scraping down sides, if needed.
- Lightly spray a 12-well muffin tin with cooking spray.
- Whisk together egg and 1 tablespoon water until foamy.
- On a lightly floured surface, roll out 1 sheet of pastry dough to a 12x9-inch rectangle. Spread half of the pecan mixture onto dough, leaving a ½-inch border along one edge; brush that edge with egg wash. Starting with the long edge, roll up dough, jelly roll style, into a tight 12-inch log. Place seam-side down.
- Use a sharp knife, cut log into approximately 2-inch pieces; place, cut side up, into prepared pan. Repeat with remaining pastry sheet and pecan mixture. Chill for 30 minutes.
- Preheat oven to 425°.
- Brush tops with remaining egg wash. Bake for 15 minutes. Reduce oven temperature 350°. Cover and bake for 30 minutes more.
- In a large bowl, combine granulated sugar, cinnamon, ginger, and nutmeg. Let rolls stand until cool enough to touch, and toss in sugar mixture to coat. Serve warm. (The sugar mixture sticks better if the rolls are still warm.)
