Raspberry Cream Cheese Cruffins Recipe

Introduction

Raspberry Cream Cheese Cruffins combine the flaky texture of croissants with the tender shape of muffins, filled with a luscious cream cheese and raspberry jam mixture. This delightful pastry is perfect for breakfast or an elegant snack.

Ingredients

• 2 sheets puff pastry (thawed if frozen)
• 6 oz cream cheese (softened)
• 1/4 cup powdered sugar (for mixing into cream cheese)
• 1/2 tsp vanilla extract
• 1/3 cup raspberry preserves (or raspberry jam)
• 1 tbsp butter (melted for brushing, optional)
• Powdered sugar (for dusting after baking, optional)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Roll out the puff pastry sheets on a lightly floured surface.
3. Step 3: In a bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Spread this mixture evenly over the rolled-out pastry.
4. Step 4: Spread a thin layer of raspberry preserves over the cream cheese mixture.
5. Step 5: Carefully roll the pastry into a tight log, then cut the log into strips about 1 to 1.5 inches wide.
6. Step 6: Twist each strip gently and place them upright into greased muffin tin cups.
7. Step 7: Optionally brush the tops with melted butter for extra golden color.
8. Step 8: Bake for 22 to 25 minutes or until the cruffins are puffed and golden brown.
9. Step 9: Allow to cool slightly, then dust with powdered sugar before serving if desired.

Tips & Variations

• For a tangy twist, add a teaspoon of lemon zest to the cream cheese mixture.
• Try substituting raspberry preserves with other fruit jams like strawberry or apricot.
• Use chilled butter for brushing if you prefer a crisper finish.

Storage

Store cruffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and bring to room temperature or warm briefly before eating. These pastries are best enjoyed fresh but can be reheated in a low oven to restore flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry directly from the freezer?

It’s best to thaw frozen puff pastry sheets completely in the refrigerator before using to ensure easier rolling and even baking.

How do I make sure my cruffins don’t stick to the muffin tin?

Greasing the muffin tin well with butter or using paper liners will prevent sticking. Alternatively, non-stick tins work very well for this recipe.

Raspberry Cream Cheese Cruffins Recipe

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★★★★★

4.9 from 118 reviews

Delight in the flaky, buttery layers of Raspberry Cream Cheese Cruffins—a perfect hybrid of croissant and muffin filled with creamy sweetened cream cheese and tangy raspberry preserves. These elegant pastries are easy to prepare using store-bought puff pastry, making them an ideal treat for breakfast or brunch with a beautiful golden-baked finish dusted with powdered sugar.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 22-25 minutes
• Total Time: 40 minutes
• Yield: 8–10 cruffins 1x
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pastry

• 2 sheets puff pastry (thawed if frozen)

Cream Cheese Filling

• 6 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

Additional Ingredients

• 1/3 cup raspberry preserves (or raspberry jam)
• 1 tbsp butter (melted, optional, for brushing)
• Powdered sugar (for dusting after baking, optional)

Instructions

1. Preheat: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the cruffins evenly and developing a golden crust.
2. Roll Out Pastry: On a floured surface, roll out the puff pastry sheets gently to smooth out any folds and create a slightly larger surface area for spreading the fillings.
3. Prepare Cream Cheese Mixture: In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread this mixture evenly over the rolled puff pastry sheets to create a luscious base layer.
4. Add Raspberry Preserves: Spread a thin, even layer of raspberry preserves over the cream cheese mixture, adding a fruity contrast that will balance the richness of the cream cheese.
5. Shape Cruffins: Carefully roll the filled puff pastry sheets into tight logs. Using a sharp knife, slice each log into strips. Twist each strip and place them upright into a muffin tin to hold their shape during baking.
6. Brush with Butter (Optional): Lightly brush the tops with melted butter to encourage browning and add richness, enhancing the flakiness and flavor of the final baked cruffins.
7. Bake: Place the muffin tin in the preheated oven and bake for 22–25 minutes or until the cruffins are puffed, golden brown, and cooked through.
8. Cool and Dust: After baking, allow the cruffins to cool slightly in the tin before removing. Dust the tops with powdered sugar for a delicate sweet finish and attractive presentation.

Notes

• Ensure the cream cheese is fully softened for easy spreading and a smooth filling.
• Use chilled puff pastry but allow it to thaw appropriately to prevent tearing while rolling.
• For extra flaky layers, avoid overhandling the puff pastry dough.
• Raspberry preserves can be substituted with other fruit jams or marmalades for flavor variations.
• Brushing with butter before baking enhances browning but can be omitted for a lighter version.
• Serve warm or at room temperature; leftovers can be reheated gently to restore flakiness.

Keywords: Cruffins, Raspberry, Cream Cheese, Puff Pastry, Breakfast Pastry, Sweet Pastry