For all the PB&J Lovers out there, this is the recipe for you!
Short story about me:
I have like 10 different open peanut butter jars in my fridge, going from smooth to crunchy. There are so many out there and each tastes different and most of the time I buy mine in the US and bring them home with me to Austria or get them from Amazon. The ones in my home country which you can buy in the supermarket are so light in color, there is much more oil in them and taste so different. I think I can say about me that I am a nut butter connoisseur. I love to make my own almond or hazelnut butter sometimes flavored with ground coffee or cocoa and maple syrup. My nut butters are holy to me.
These are Cruffins filled with smooth peanut butter and homemade raspberry-chiaseed jam.
They are pretty easy and I used store-bought fresh puff-pastry (I used this one) so yes they are halfway homemade.
First I rolled out the puff-pastry lengthwise very thinly but not see through! Then I spread the peanut butter all over the dough and then layered the jam (you can just use store-bought too) on top of it.
After spreading the filling I carefully rolled it up as tightly as possible. Sliced the roll length-wise in half into two strips. Since my puff-pastry was pretty big I was able to cut each strips into 3 equal parts of layered dough. Rolled up each piece like a snail and place into a muffin tin. Brushed with egg-wash before baking.
Don’t forget to roll them in cinnamon sugar while they are still warm!
Can you see this yummy filling!? and then imagine biting in them while still warm! Soooo good!!
OH and YES like ALWAYS in my latest recipes VANILLA ICE CREAM is the perfect partner in crime!
Easy Peanutbutter & Jam Cruffins (made with puff-pastry)
Raspberry-Chia seed jam