Cruffins with Elderflower Cream

Preheat the oven to 200 degrees and grease the troughs of the muffin tray with a little coconut oil.

Roll out the puff pastry, cut lengthwise into six pieces, roll them into snails and place each one individually in the troughs of a muffin tray or in silicone muffin cups. Place in the oven and bake for 20 minutes until golden brown.

Mix cream cheese, jelly and powdered sugar with a whisk or hand mixer and pour into a piping bag. Clean the grapes and cut them into quarters.

Remove the cruffins from the oven, let them cool a bit and carefully make small indentations in the top with a knife. Fill the cream into the cruffins with the piping bag and garnish with the grapes.

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