Pastry Platter Recipe
Keys Famous caramel & cinnamon rolls muffins, scones, turnover *these are mini size
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Caramel & Cinnamon Roll Muffins (mini)
Mini Scones (buttery)
Mini Fruit Turnovers (apple-style)
Method
Caramel & Cinnamon Roll Muffins (mini)
- 1
Prepare oven and pan
Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin or line with mini paper liners.
- 2
Make batter
In a large bowl whisk together 2 cups flour, 1 tbs granulated sugar, 1 tsp baking powder and 1 tsp salt. In a separate bowl whisk milk, melted butter, egg and 1 tsp vanilla until combined. Pour wet into dry and stir just until combined; do not overmix.
- 3
Prepare filling
In a small bowl combine 1 cup brown sugar, 2 tsp ground cinnamon and 4 tbs softened butter until crumbly. If using caramel sauce rather than soft caramels, warm slightly to make it pourable.
- 4
Assemble muffins
Spoon about 1 tablespoon of batter into each mini cup (filling the cup about half). Add about 1 teaspoon of the cinnamon-brown sugar mixture on top of the batter, then add 1/2 teaspoon caramel in the center. Top with another tablespoon of batter to just cover filling. Swirl lightly with a toothpick to create a cinnamon ribbon but keep swirl small so muffins rise evenly.
- 5
Bake
Bake in preheated oven 12–15 minutes, or until the tops are golden and a toothpick inserted into the muffin portion (not the caramel) comes out clean. Rotate tin halfway through baking for even browning.
- 6
- 7
Cool and serve
Let muffins cool in pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Mini Scones (buttery)
- 8
Preheat and prepare
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 9
Cut butter into dry ingredients
In a large bowl whisk together 2 cups flour, 2 tsp baking powder, 0.5 tsp salt and 3 tbs sugar. Add the 6 tbs cold cubed butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-size bits of butter remaining.
- 10
Add wet ingredients and shape
In a small bowl whisk 0.75 cup heavy cream, 1 egg and 1 tsp vanilla. Pour into dry mix and gently stir until a shaggy dough forms. Turn dough onto a lightly floured surface, pat to about 1-inch thickness and cut into small rounds (approximately 1.75–2 inch) to make mini scones. You should get roughly 12–16 mini scones depending on size.
- 11
- 12
Serve
Serve warm or at room temperature, plain or with jam and clotted cream/soft butter.
Mini Fruit Turnovers (apple-style)
- 13
Prepare filling
In a medium saucepan combine 2 diced apples, 3 tbs granulated sugar, 1 tbs brown sugar, 1 tsp cinnamon, 1 tbs lemon juice and 1 tsp cornstarch. Cook over medium heat, stirring, until apples soften and mixture thickens slightly, about 5–7 minutes. Remove from heat and let cool to warm.
- 14
Prepare pastry
On a lightly floured surface unfold the thawed puff pastry sheet(s). Using a 3–3.5 inch round or square cutter, cut out mini squares/rounds. Re-roll scraps as needed to yield about 12 mini turnovers.
- 15
Assemble turnovers
Place about 1 teaspoon of apple filling in the center of each pastry round/square. Beat 1 egg with 1 tsp water to make egg wash, brush edges lightly, fold pastry over to form a half-moon or triangle and press edges with a fork to seal. Brush tops with egg wash and cut a small vent slit or poke with a fork to allow steam to escape.
- 16
Bake
Place turnovers on a parchment-lined baking sheet and bake at 400°F (200°C) for 12–15 minutes or until puffed and golden brown.
- 17
- 18
Cool and serve
Let turnovers cool 5–10 minutes before serving so filling sets slightly. Serve warm or at room temperature.
