Introduction

Raspberry Cream Cheese Cruffins combine the flaky texture of croissants with the fun shape of muffins, filled with a rich cream cheese and sweet raspberry preserves. This delightful pastry is perfect for breakfast or an elegant afternoon treat.

The image shows multiple golden brown muffins with a layered spiral top that looks like thin, curled pastry strips forming a flower shape. Each muffin has a soft, light brown and slightly crispy texture with a hint of pinkish-red swirls inside the layers, topped with fresh bright red raspberries and a dusting of white powdered sugar. The muffins are placed on a black wire cooling rack, set on a white marbled surface with a light-colored cloth and a few scattered raspberries around. The overall look is warm and inviting, emphasizing the soft, flaky details of the pastries and fresh fruit accents. 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 using paper liners.
Step 2: Roll out the thawed puff pastry on a lightly floured surface to smooth it out and make it easier to handle.
Step 3: In a bowl, mix the softened cream cheese with powdered sugar and vanilla extract until smooth. Spread this mixture evenly over the puff pastry sheets.
Step 4: Spread a thin layer of raspberry preserves over the cream cheese mixture, ensuring even coverage without soaking the pastry.
Step 5: Carefully roll the puff pastry into a log starting from one edge, then slice the log into strips about 1 to 1.5 inches wide.
Step 6: Twist each strip gently, then place each twisted piece upright into the muffin tin cups.
Step 7: Optionally, brush the tops with melted butter to encourage browning and add richness.
Step 8: Bake in the preheated oven for 22–25 minutes until the cruffins are puffed and golden brown.
Step 9: Remove the cruffins from the oven and let them cool slightly before dusting with powdered sugar if desired.

Tips & Variations

For extra flavor, add a sprinkle of cinnamon or lemon zest to the cream cheese mixture.
Use other fruit preserves like apricot, strawberry, or blueberry for different tastes.
Chill the rolled pastry briefly before slicing to make twisting easier and neater.
If you want a glossy finish, brush with an egg wash before baking instead of butter.

Storage

Store cooled cruffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, allowing them to come to room temperature before serving. Reheat gently in a toaster oven or microwave to refresh the flaky texture.

How to Serve

The image shows several golden-brown muffins with a rose-like swirl pattern on top, each swirl made of light tan and slightly glossy dough mixed with hints of pink raspberry fruit, creating delicate layers. The tops of the muffins are dusted with fine white powdered sugar, and each has one or two fresh, bright red raspberries placed in the middle of the swirl or on top. The muffins sit closely together on a dark wire cooling rack, which is placed on a white marbled texture surface, and more raspberries are scattered around the rack. A soft gray cloth is partly visible in the lower corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry straight from the freezer?

It’s best to thaw puff pastry completely before using, as working with frozen dough can cause it to tear and not bake evenly.

How do I prevent the filling from leaking during baking?

Spread a thin, even layer of cream cheese and jam to avoid over-saturating the pastry. Twisting and placing the strips snugly in the muffin tin helps contain the filling.