Description
Bakery-style Raspberry Cream Cheese Cruffins made with buttery puff pastry, tangy cream cheese, and raspberry preserves. Flaky golden layers with a sweet-tart center, perfect for brunch or a special breakfast treat.
Ingredients
- 2 sheets puff pastry, thawed if frozen
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup raspberry preserves or raspberry jam
- 1 tablespoon butter, melted (optional, for brushing)
- Powdered sugar for dusting after baking (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. Lightly flour a surface and roll out the puff pastry sheets to smooth and slightly flatten them.
3. In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
4. Spread the cream cheese mixture evenly over the puff pastry sheets.
5. Spread a thin layer of raspberry preserves over the cream cheese.
6. Roll each pastry sheet tightly into a log.
7. Cut the rolled dough into strips.
8. Twist each strip and place it into a greased muffin tin cup.
9. Brush lightly with melted butter if desired.
10. Bake for 22–25 minutes until puffed and golden brown.
11. Allow cruffins to cool slightly, then dust with powdered sugar before serving.
Notes
Nutrition values are approximate and may vary depending on ingredient brands used.
For extra raspberry flavor, add a few fresh raspberries before rolling the pastry.
Serve warm for the best flaky texture.
Nutrition
- Serving Size: 1 cruffin
- Calories: 285
- Sugar: 9 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg