Ham and cheese cruffins
Makes: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Ham and cheese cruffins
Scrumptiously flaky twirls of (ready-made) croissant dough, filled with cheese and ham and baked in a muffin tin. What’s not to love?
Makes: 12
Prep time: 25 minsTotal time: 
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Nutritional information (Per cruffin)
Calories
343Kcal
Fat
22gr
Saturates
13gr
Carbs
23gr
Sugars
6gr
Fibre
1gr
Protein
11gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1⁄2 tsp garlic granules (optional)
- 25g butter, melted
- 1 x 280g pack full-fat cream cheese
- 1 tsp Dijon mustard
- 30g Parmesan, grated
- 150g ham, diced
- 125g grated cheese (such as cheddar or Gruyère)
- 3 spring onions, chopped
- 2 x 350g packs chilled croissant dough (Jus-Rol)
- flour, to dust
- 2 tsp sesame seeds (optional)
Step by step
- Mix the garlic granules (if using) into the melted butter, then use some to generously brush the holes in a 12-hole muffin tin. Preheat the oven to 200°C, fan 180°C, gas 6.
- Combine the cream cheese, mustard and Parmesan with some seasoning in one bowl, and the ham, grated cheese and spring onions in another.
- Open and unroll 1 pack of croissant dough on a lightly floured surface, separating it into the 3 marked rectangular sections but then pat the dough together along the diagonal perforations on each rectangle so that it seals back together. Spread each section with a sixth of the cream cheese and a scattering of the ham and cheese.
- Roll up from a long side, then cut each roll in half lengthways to expose the filling. For each cruffin, take a halved strip and wrap around your fingers with the cut sides out. Place in the greased muffin tins and repeat with the second roll of croissant dough, making 12 cruffins.
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Brush the tops with the rest of the garlicky butter and scatter with the sesame seeds, if using. Bake for 20-25 minutes until golden brown (cover with foil after 15 minutes if they are getting too dark). Release from the tin as soon as you take them out of the oven, and cool on a wire rack.To storeBest on the day of baking, but can be stored in an airtight container for up to 3 days (or frozen), and reheated to serve.
