Crispy Matcha Cruffin with White Chocolate Ganache Tips, FAQ & printable recipe

Tips for success

For the most dramatic spiral effect, roll the dough as tightly as possible without stretching it. If the dough resists, let it rest for a few minutes at room temperature.

When brushing the butter, make sure you cover the entire surface, but don't overdo it—too much butter can make the dough greasy. If you're using a standard muffin tin, the cruffins will be shorter, so adjust the baking time by a couple of minutes and keep a close eye on them.

The matcha sugar can be made ahead and stored in an airtight container for up to a month. If you prefer a deeper matcha flavor, increase the matcha powder in the sugar to 2 tablespoons, but be aware that it will be more bitter.

For the ganache, if you don't have a piping bag, use a zip-top bag with the corner snipped off. To get a clean cut when hollowing the cruffins, use a small paring knife and twist it gently to remove the center.

Variations

• Chocolate Cruffin: Swap the matcha sugar for regular caster sugar mixed with 1 tablespoon of cocoa powder. Fill the cruffins with a dark chocolate ganache made with 4 oz dark chocolate and 1/4 cup heavy cream.
• Citrus Glaze: After baking, drizzle the cruffins with a simple glaze made from 1 cup confectioners' sugar and 2 tablespoons fresh lemon or orange juice. Skip the matcha sugar coating for a brighter flavor.
• Salted Caramel: Fill the cruffins with a salted caramel sauce instead of ganache. To make, melt 1/2 cup sugar until amber, then whisk in 1/4 cup heavy cream and 1/2 tsp sea salt.
• Strawberry Matcha: Add 1 tablespoon of freeze-dried strawberry powder to the matcha sugar for a fruity twist. Fill the cruffins with a white chocolate ganache mixed with 1 teaspoon of strawberry jam.

Storage and make-ahead

Fridge

Store leftover cruffins in an airtight container at room temperature for up to 2 days. Do not refrigerate, as they will lose their crispness.

Freezer

Freeze uncoated, baked cruffins in a single layer for up to 2 months. Thaw at room temperature, then reheat in a 350°F (175°C) oven for 5 minutes.

Reheat

Reheat cruffins in a 350°F (175°C) oven for 5 minutes to restore crispness. If filled, the ganache will melt slightly, making them extra gooey.

Store leftover cruffins in an airtight container at room temperature for up to 2 days. The ganache may soften the pastry slightly, so for best texture, reheat in a 350°F (175°C) oven for 5 minutes before serving. Do not refrigerate, as the pastry will become soggy.

The cruffins can be shaped and refrigerated up to 24 hours before baking. The matcha sugar and ganache can be prepared a day ahead—store the sugar in an airtight container and the ganache in the refrigerator, then reheat gently before filling. Baked cruffins are best enjoyed the same day, but they can be frozen (see below).

Serving ideas

Serve the cruffins warm or at room temperature, with the ganache still slightly molten. They're wonderful alongside a cup of matcha latte or a strong espresso, which complements the green tea flavor.

For a brunch spread, arrange them on a platter with fresh berries and a dusting of powdered sugar. The crispy layers are best appreciated when the cruffins are fresh, so plan to serve them within a few hours of baking.

Each cruffin is quite rich, so one per person is usually enough. If you're serving them as dessert, you can cut them in half to show off the spiral interior and the ganache filling.

For a special occasion, add a scoop of vanilla ice cream or a drizzle of extra ganache. The contrast of hot, crispy pastry and cold ice cream is absolutely divine. Whatever way you serve them, these cruffins are sure to be the star of the table.

Frequently asked questions

Recipe card

Crispy Matcha Cruffin with White Chocolate Ganache

Prep 45 minCook 20 minRest 2 hTotal 3 h 5 minServes 6

Ingredients

• 1 lb all-butter puff pastry, thawed
• 1/2 cup unsalted butter, softened
• 1/2 cup Uji matcha caster sugar
• 4 oz white chocolate, finely chopped
• 1/4 cup heavy cream
• 1 tsp matcha powder

Instructions

1. On a lightly floured surface, roll the thawed puff pastry into a rectangle about 1/4 inch thick. Brush the entire surface with the softened butter, covering evenly. Sprinkle 2 tablespoons of the matcha sugar over the butter. Using a sharp knife or pizza cutter, slice the dough into 6 long strips, each about 2 inches wide.
2. Take one strip of dough and roll it tightly into a spiral, keeping the layers even. Place the spiral upright in a well-greased deep muffin tin cup. Repeat with the remaining strips. Cover the tin loosely with plastic wrap and let the cruffins rest in the refrigerator for at least 2 hours, or overnight for a deeper rise.
3. Preheat the oven to 380°F (193°C). Remove the cruffins from the refrigerator and let them sit at room temperature for 15 minutes while the oven heats. Bake for 20 minutes, or until the tops are deep golden brown and crisp. The internal temperature of the cruffins should reach 160°F (71°C) to ensure the eggs in the pastry are fully cooked.
4. While the cruffins are still warm, carefully remove them from the tin and toss them in the remaining matcha sugar until fully coated. Let them cool completely on a wire rack. The sugar will stick to the buttery exterior, creating a sweet, slightly bitter crust.
5. Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and matcha powder over medium heat until just simmering. Pour the hot cream over the white chocolate and let it sit for 1 minute. Stir slowly until smooth and glossy. Let the ganache cool slightly until it thickens to a piping consistency.
6. Using a small knife, hollow out a small well in the center of each cruffin. Transfer the ganache to a piping bag fitted with a small round tip. Pipe the ganache into the wells, filling them generously. Serve immediately, or let the ganache set for 10 minutes for a cleaner bite.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.