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Raspberry & Cream Cruffins

Flaky puff pastry cruffins filled with tangy raspberry and sweet cream for a bakery-style treat.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 cruffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 sheets puff pastry thawed
  • 3 tbsp unsalted butter melted
  • 0.25 cup granulated sugar
Raspberry Filling
  • 1 cup raspberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
Cream Filling
  • 4 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C) and grease a muffin tin.
  2. Cook raspberries, sugar, and lemon juice until soft, then thicken with cornstarch and cool.
  3. Beat cream cheese, powdered sugar, vanilla, and cream until smooth and fluffy.
  4. Roll out puff pastry, brush with butter, and sprinkle with sugar.
  5. Spread raspberry filling, roll into logs, slice lengthwise, twist, and shape into spirals.
  6. Place in muffin tin and bake 20–25 minutes until golden.
  7. Cool slightly, then fill centers with cream filling.
  8. Dust with powdered sugar and serve.

Notes

Best served fresh; chill dough if it becomes too soft while shaping.