Introduction

Raspberry Cream Cheese Cruffins are a delightful hybrid between croissants and muffins, featuring flaky puff pastry filled with creamy, tangy cheese and sweet raspberry preserves. Perfect for breakfast or a special treat, these cruffins are as impressive as they are delicious.

The image shows several raspberry swirl cupcakes arranged closely on a black cooling rack over a white marbled texture. Each cupcake has a golden-brown base layer with a soft, fluffy texture and a spiral top layer made of light pink and slightly caramelized dough twisted in a rose shape. The tops of the cupcakes are topped with one or two fresh, bright red raspberries with a slightly rough texture. A light dusting of powdered sugar gently covers each swirl, adding a soft white contrast to the warm tones. Scattered fresh raspberries surround the cupcakes, adding pops of red against the neutral background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lightly greasing or lining it.
Step 2: On a floured surface, roll out the puff pastry sheets to smooth creases and slightly enlarge them.
Step 3: In a bowl, combine softened cream cheese, powdered sugar, and vanilla extract until smooth. Spread this mixture evenly over the pastry sheets.
Step 4: Spread a thin layer of raspberry preserves over the cream cheese mixture, making sure not to overfill.
Step 5: Carefully roll the pastry sheets into logs, starting from one edge, then slice each log into strips about 1 inch wide.
Step 6: Twist each strip gently and place it into the prepared muffin tin, shaping each twist upright.
Step 7: Optional: Brush the tops with melted butter for a richer finish and golden color.
Step 8: Bake for 22 to 25 minutes, or until the cruffins are puffed and golden brown.
Step 9: Allow to cool slightly before removing from the tin. Dust with powdered sugar if desired and serve warm.

Tips & Variations

For a fresher fruit flavor, substitute raspberry preserves with fresh raspberries mixed with a little sugar before spreading.
Use other fruit jams like strawberry or apricot for a different twist.
Brush with an egg wash instead of butter for a shiny, golden crust.
To make the cream cheese filling smoother, whip it until light and airy before spreading.
If you prefer less sweetness, reduce the powdered sugar in the cream cheese mixture.

Storage

Store leftover cruffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze tightly wrapped for up to 1 month. Reheat gently in the oven at 300°F (150°C) for about 5–7 minutes to restore flakiness before serving.

How to Serve

A group of six golden brown swirl pastries shaped like roses with layered flaky dough spiraling upwards, each topped with bright red raspberries and dusted with white powdered sugar. The pastries show soft pink fills peeking between the dough layers, and are placed on a black cooling rack set on a white marbled textured surface. A few loose raspberries are scattered around the base, with a folded light gray cloth nearby, enhancing the cozy presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cruffins ahead of time?

Yes, you can assemble the cruffins and keep them covered in the fridge for a few hours before baking. Just add an extra minute or two to the baking time if baking straight from the fridge.

Can I use homemade puff pastry for this recipe?

Absolutely! Homemade puff pastry will work wonderfully and may add an even flakier texture, though store-bought puff pastry is a convenient and reliable option.