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!

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on Instagram or Facebook.

Love, Antonia

Easy Peanutbutter & Jam Cruffins (made with puff-pastry)

Easy halfway homemade Cruffins with Peanutbutter and Raspberry-Chiaseed Jam!

Raspberry-Chia seed jam

• 1 1/2 cup raspberry (frozen or fresh)
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 1/2 tbsp chia seeds

Cruffins

• 400 g puff-pastry
• 4 tbsp peanutbutter

Rasperry-Chiaseed Jam

1. Cook the raspberries, maple syrup, vanilla extract in a small saucepan until the raspberries break down and it gets syrupy, 5-10 minutes. Mash the raspberries a bit, leaving it as smooth or lumpy as you like. take off the heat.

2. Stir in the chia seeds and let it stand until it thickens. Once it has cooled to room temperature you can use it for the cruffins.

Cruffins

1. Preheat the oven 180°C

2. Roll out the puff-pastry lengthwise, it will naturally widen as you do that. It should get thinner but not see-through. (See pictures)

   
   
   

3. Spread the peanut butter onto the sheet of pastry, as thin as possible.

   
   
   

4. Spread the jam onto the peanut butter layer.

   
   
   

5. Working from the long edge, carefully roll it up as tight as you can.

   
   
   

6. Slice the roll length-wise in half. Since my puff-pastry was pretty big I was able to cut each strips into 3 equal pieces of layered dough. Roll up each piece like a snail and place into a muffin tin. 

   
   
   
7. Brush the top with egg wash and bake for 40-50 minutes until they are very deep golden brown. Don’t be afraid if they overcook, better overdone and crusty than having a doughy center. Allow to cool for 10 minutes and then roll each cruffin in cinnamon-sugar.
   
   

Breakfast

American

Cruffin, Jam, PB&J, Peanutbutter

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