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Raspberry Cream Cheese Cruffins

Delightful cruffins that combine flaky pastry with creamy filling and tangy raspberry preserves, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Puff Pastry and Filling
  • 2 sheets puff pastry, thawed if frozen Use thawed sheets for best results.
  • 6 oz cream cheese, softened Ensure cream cheese is softened for easy mixing.
  • 1/4 cup powdered sugar For cream cheese mixture.
  • 1/2 teaspoon vanilla extract
  • 1/3 cup raspberry preserves or raspberry jam Substitutions with other preserves can be made.
  • 1 tablespoon butter, melted Optional for brushing.
  • Powdered sugar Optional, for dusting.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
  2. In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  3. Roll out the puff pastry sheets slightly on a floured surface.
  4. Spread the cream cheese mixture evenly over each sheet, then layer with a thin spread of raspberry preserves.
  5. Roll the pastry tightly into a log and slice it lengthwise, then cut into strips.
  6. Twist each strip and coil it into a muffin cup.
  7. If desired, brush the tops lightly with melted butter.
Baking
  1. Bake for about 22 to 25 minutes until they are puffed and golden brown.
  2. Allow them to cool slightly before dusting with powdered sugar and serving.

Notes

Store in an airtight container at room temperature for up to two days. In the fridge for up to a week. Can be frozen for up to three months. Reheat in a toaster ovend or regular oven until warm.