Cheesy Garlic Cruffin

If your idea of a carefree weekend is flaky layers that taste like a buttery hug and cheese that melts into the cracks—this is your cruffin. It looks fancy, feels indulgent, but doesn’t require a chef-level time commitment. Win-win.

Why This Recipe Is Awesome

This keeps the croissant-flaky goodness without the oven-time drama of making laminated dough from scratch. Using store-bought pastry or refrigerated croissant dough means you get the layered texture without re-enacting a pastry-school class. The garlic butter and two kinds of cheese do the heavy lifting on flavor, so your hands do just enough work to look impressive.

Ingredients You’ll Need

• 1 package (about 500 g) store-bought puff pastry, thawed (or 8 refrigerated croissant-dough triangles)
• 6 tbsp unsalted butter, softened (for garlic butter)
• 3 cloves garlic, minced (honest garlic: fresh is worth it)
• 1 cup shredded mozzarella (about 100 g)
• 1/2 cup grated Parmesan (about 50 g)
• 1 tbsp finely chopped fresh parsley (plus extra for finishing)
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1 large egg + 1 tbsp milk (egg wash—for shine and glue)
• Nonstick spray or extra butter for the muffin tin
• Optional: 1/2 tsp red pepper flakes (for a cheeky kick)
• Optional finishing: honey or hot honey drizzle (weirdly great)

Step-by-Step Instructions

1. Step 1

   Preheat your oven to 400°F (200°C) and grease a 6–8-cup muffin tin. If you’re using puff pastry, work quickly while the dough is cold; if you’re using croissant dough, follow the package for thawing and let it relax.

   Mix the softened butter, minced garlic, parsley, salt, and pepper into a spreadable garlic butter. Roll one pastry sheet into a roughly 12×10-inch rectangle. Spread half the garlic butter evenly, leaving a 1/2-inch border. Sprinkle the mozzarella and half the Parmesan in a thin, even layer; add red pepper flakes if you like drama.

   Fold the rectangle into thirds like a letter (this creates extra layers without flipping your life upside-down), press gently, then roll the folded dough into a tight log lengthwise. Slice the log into 6–8 even rounds and tuck each spiral into the prepared muffin wells, spiral-side up. Repeat with the second sheet if needed or reserve for cheesy twists.

2. Step 2

   Whisk the egg and milk to make an egg wash and brush it lightly over each cruffin. Sprinkle the remaining Parmesan on top. Bake on the middle rack for 18–22 minutes until golden, puffed, and the cheese is browned in the edges. If your cruffins look too bronzed in spots, tent with foil for the last few minutes.

   Remove from oven and let cool 5 minutes in the tin, then transfer to a wire rack. Brush the tops with any leftover garlic butter for extra gloss and flavor, and finish with a scattering of parsley and a tiny pinch of flaky salt. If you’re feeling adventurous, drizzle a little honey or hot honey just before serving.

Common Mistakes to Avoid

Not thawing the dough enough so it tears when you roll it—don’t rush cold pastry. Overfilling with cheese that melts into the pan and burns—less is more. Skipping the egg wash; it’s boring but gives that bakery shine. Trying to cram too many cruffins into one tin—give them air or they won’t puff properly. And finally, slicing the log with a dull knife; use a sharp blade so the layers don’t collapse.

Alternatives & Substitutions

Short on time? Use store-bought croissant dough tubes (they proof and bake beautifully). Want a punchier cheese profile? Swap some mozzarella for sharp cheddar or smoked gouda. Gluten-free puff pastry works—expect slightly different texture. Dairy-free? Use vegan butter and a good melting vegan cheese; you’ll sacrifice a touch of flakiness but gain deliciousness. If you hate fresh garlic, 1/2 tsp garlic powder works in a pinch, but don’t summon me if it’s bland.

FAQ

Can I assemble these the night before?

Yes. Assemble the cruffins, cover tightly in the fridge, and bake straight from chilled—add 2–4 extra minutes to the baking time. If you used active yeast croissant dough, let it come to room temp and puff slightly before baking (about 20–30 minutes).

How do I reheat leftovers without losing crispness?

Reheat in a 350°F oven for 6–8 minutes or in an air fryer at 320°F for 3–4 minutes. The microwave will make them soggy, so only use that when you absolutely must.

Can I freeze them?

Yes—freeze baked cruffins wrapped individually for up to a month and reheat from frozen in the oven. You can also freeze assembled, unbaked cruffins on a tray, then transfer to a bag; bake from frozen and add 5–8 minutes to the bake time.

Final Thoughts

These cheesy garlic cruffins give you flaky layers, melty cheese, and a little swagger with almost no fuss. They’re breakfast heroes, snack-time showoffs, and the perfect thing to bring when you want to impress without sweating. Make them once, then take credit forever. Now go bake something flaky and smugly delicious.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.