Puff pastry craffins with chocolate and cinnamon

What happens if you combine French croissants and American muffins? .. Craffins are rolled from puff pastry, baked in muffin tins and soaked in butter during baking. To simplify and speed up the process, take a ready-made puff pastry. And as a layer and decoration, we use chocolate chips, cinnamon and a little sugar. The recipe is simple, and even a child can handle it.

Ingredients

• Puff pastry (yeast-free) - 300 g
• Black chocolate - 50 g
• Butter - 40 g
• Sugar - 50 g
• Ground cinnamon - 1/3 tsp
• Flour (for working with dough) - 1-2 tbsp. spoons
• Powdered sugar (for sprinkling with craffins) - 1 tbsp. a spoon

Directions

1. Prepare all ingredients.
2. Defrost the puff pastry.
3. Sprinkle the table with flour, put the dough there and unfold it. Cut the dough into six equal squares (or non-oblong rectangles).
4. Turn on the oven to preheat to 200 degrees.
5. Roll out each square with a rolling pin to a side size of 15-18 cm.
6. Melt the butter.
7. Using a silicone brush, brush the surface of the rolled dough with it.
8. Sprinkle the greased surface evenly with sugar and ground cinnamon.
9. Grate the chocolate on a fine grater and spread it evenly over the surface of the dough.
10. Roll up a tight roll.
11. Having stepped back 2-3 cm from one end, use a sharp knife to cut the roll along the entire remaining length in half.
12. Roll one of the formed "strands" with the cut side outward into a snail.
13. Hide the uncut end of the roll inside. Wrap the second "strand" around.
14. Tuck the tip inside the craffin on top.
15. Place the craffins in the muffin tins.
16. Bake the craffins in an oven preheated to 200 degrees for 18-20 minutes. Better to cover them with parchment to prevent them from burning when baking.
17. Cool the finished craffins and sprinkle with fine sugar or powdered sugar.
18. Layered, aromatic and very original outwardly puff pastry craffins with chocolate and cinnamon, perfectly baked and soaked in butter.
19. Bon Appetit!