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1 box of Tenderflake® Puff Pastry Sheets
2 tbsp. (30mL) butter (room temperature)
2 tbsp. (30 mL) sugar
2 Icing sugar for dusting
½ cup (125 mL) jam or marmalade optional
1 tbsp. (15 mL) flour

Meet at the corner of croissant and muffin.


  1. Thaw Pastry according to package instructions.
  2. Preheat oven to 375°F.
  3. Unroll puff pastry sheets and evenly spread butter on top. Sprinkle each buttered puff pastry with 1 tbsp. of sugar. Slice down the center to create two rectangles.
  4. Create a log by rolling the puff pastry, starting from the shorter end, tightly towards the other end. Repeat with the other pastry rectangle. Slice each log in half (lengthwise) with a floured knife
  5. With the cut end facing outward, roll one end towards the other giving it a slight twist around to create a loose knot. Place pastry knots into a non-stick muffin tin.
  6. Bake for 25-30 minutes or until puffed and golden brown. Once cooled, dust with icing sugar.
  7. Optional: Top each with a dollop of preferred jam
Prep Time: 
35 minutes
Cook Time: 
30 minutes
Total Time: 
65 minutes


15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato