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Cheesy Pickle Cruffins

Time20 minServes3
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Made with

Crunchy Spice
Crunchy Spice £7.00
Cheesy Pickle Cruffins

In Australia we don't have the premade croissant dough you can find at every supermarket here. A great way for me to get a homemade Sunday breakfast - Wouter and Soph would roll them out and make croissants for us as a treat. 

Now that Soph's a little older and loves mixing flavours we turned to making cruffins with them. Vegemite and cheese or kimchi and cheese are big hits. 

For Soph's 7th birthday party she wanted her friends to come over to make Sunday brunch together! What a heap of fun! We covered the table in toppings and everyone could make their own cruffins. 

Hagelslag with cheese was the most Dutch thing I have ever seen. One of the girls LOVED hers and the other had the sad face of regret, luckily we had lots of other treats she could enjoy. 

I was feeling a little pickle-y. 

 

 

 

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The recipe

Cheesy Pickle Cruffins

Serves
3
Prep5 min
Cook15 min
Total20 min

Ingredients

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Method

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  1. Heat the oven to 200°C and grease 6 holes in a muffin tin.
  2. Unroll the dough and cut into three rectangles.
  3. Spread a thin layer of hoisin or mushroom sauce over the dough.
  4. Place sliced pickles then sprinkle the sring onion
  5. Dizzle the Crunchy Spice all over, crunchy bits and oil.
  6. Cover with the grated cheese, keeping a little back for the tops.
  7. Roll it up tightly from the long side and cut into half.
  8. Repeat for the other 2 rectangles.
  9. Put each one in the tin, cut side up, and top with the rest of the cheese and spring onion.
  10. Bake for 12-15 minutes until puffed and golden. Leave for a couple of minutes to cool, then eat warm.
Trouble & Spice crispy chilli oils troubleandspice.nl/en-gb/blogs/recipes/cheesy-pickle-cruffins

Cook it with

Crunchy Spice, Chinese Crispy Chilli Oil 180g

Crunchy Spice

£7.00
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