2 sheets frozen, pre-rolled puff pastry (squares), thawed
1/4 cup caster sugar
1 egg whisked with a splash of milk
Dollar Sweets 100s and 1000s
Dollar Sweets Vanilla Buttercream
Preheat oven to 200ºC (180ºC fan forced). Lightly grease 8 holes of a 12-hold muffin tin.
Sprinkle each puff pastry sheet with 100s and 1000s (as much or as little as you like!). Sprinkle the caster sugar evenly over both sheets. Using a rolling pin, roll each sheet to press the 100s and 1000s and sugar into the pastry, and thin the pastry.
Roll each sheet into a tight log, then cut in half, giving you 4 shorter logs in total. Cut each shorter log in half lengthwise, exposing the layers.
One at a time, wrap a piece around your fingers, with the exposed layer side facing out.
Place into the greased muffin tin. Brush each cruffin with egg wash and bake 25-30 mins until golden and flaky.
Once cooked, immediately remove from the tin and allow to cool on a wire rack.
Once the cruffins have cooled, spread a little Dollar Sweets Vanilla Buttercream onto each cruffin and 8 mini toasts. Decorate both with 100s and 1000s, gently press a decorated mini toast into the top of each cruffin and serve.