If you’re a fan of flaky, buttery pastries paired with luscious fruity fillings, then this Cruffins with Puff Pastry and Raspberry Cream Filling Recipe is about to become your next obsession. Combining the buttery layers of classic puff pastry with a heavenly swirl of raspberry cream, these cruffins are as delightful to look at as they are to eat. The perfect fusion of a croissant’s flakiness and a muffin’s shape, each bite offers a cloud of sweetness with a tangy raspberry surprise that melts in your mouth. Whether for breakfast, brunch, or an afternoon treat, these cruffins will brighten any day and impress any crowd.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you—each element is essential to building the delicate layers and rich flavors that make these cruffins irresistible. From the buttery puff pastry to the fresh tang of raspberry jam, every component plays a role in the perfect balance of taste, texture, and color.
- 2 sheets frozen puff pastry thawed: The star base that provides flaky, buttery layers for the cruffins.
- 0.5 cup seedless raspberry jam: Adds a vibrant, fruity sweetness without seeds to keep the texture smooth.
- 1 cup heavy whipping cream cold: Whipped to soft peaks, it creates a rich and airy filling.
- 0.25 cup powdered sugar: Sweetens the cream filling gently and dusts the tops for a pretty finish.
- 1 teaspoon vanilla extract: Enhances the cream’s flavor with a warm, comforting note.
- 2 tablespoons unsalted butter melted: Brushed on the puff pastry to help the cinnamon sugar stick and add flavor.
- 2 tablespoons granulated sugar: Provides a crunch and sweetness to the cinnamon sprinkle.
- 0.5 teaspoon ground cinnamon: Sprinkled on the dough for that gorgeous aroma and a hint of spice.
- Extra powdered sugar for dusting: A final snowy touch to brighten and elevate the presentation.
How to Make Cruffins with Puff Pastry and Raspberry Cream Filling Recipe
Step 1: Prepare the Puff Pastry
Start by preheating your oven to 375°F and generously greasing a standard muffin pan to ensure the cruffins release easily after baking. On a lightly floured surface, roll each thawed puff pastry sheet into a thin rectangle—this stretching helps create those coveted multiple layers inside your cruffin. Next, brush the surface with melted butter; this little step boosts the flavor and helps the cinnamon sugar mixture stick perfectly.
Step 2: Add the Cinnamon Sugar
Mix granulated sugar and ground cinnamon in a small bowl until evenly combined. Sprinkle this aromatic mix uniformly across the buttered pastry sheets. This sugar-cinnamon layer is what gives cruffins that wonderful caramelized crust and a hint of spice that complements the fruit filling beautifully.
Step 3: Roll and Shape the Cruffins
Roll each pastry sheet tightly from the long side into a compact log. Then, cut each log in half lengthwise to expose the delicate layers inside. Now, roll each strip into a spiral with the cut side facing outward, forming the trademark cruffin shape that holds all those flaky layers and pockets of filling.
Step 4: Bake to Golden Perfection
Place each pastry spiral upright in the greased muffin pan. Bake in the preheated oven for 22 to 25 minutes until the cruffins are puffed up with a deep golden brown crust. The smell at this point is irresistible and the layers will be crisp on the outside yet tender inside.
Step 5: Whip the Raspberry Cream Filling
While the cruffins cool completely, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form—this ensures the cream has a light, airy texture. Then gently fold in the seedless raspberry jam just enough to create pretty swirls without fully blending, giving every bite bursts of fruity flavor and creamy sweetness.
Step 6: Fill and Dust
Using a piping bag, carefully fill the center of each cooled cruffin with generous amounts of the raspberry cream. Finish by dusting the tops with powdered sugar for an elegant, bakery-style presentation that makes these cruffins utterly irresistible.
How to Serve Cruffins with Puff Pastry and Raspberry Cream Filling Recipe
Garnishes
A light dusting of powdered sugar is classic, but feel free to add a few fresh raspberries or a sprig of mint on top for a pop of color and freshness. This not only looks stunning but also enhances the raspberry flavor in the filling.
Side Dishes
These cruffins go perfectly alongside a steaming cup of coffee or a refreshing glass of iced tea. For a brunch spread, pair them with fresh fruit salad or a creamy yogurt parfait to balance the sweetness.
Creative Ways to Present
Serving cruffins on a rustic wooden board alongside small bowls of extra raspberry jam invites everyone to customize their sweetness. Alternatively, cut the cruffins in half to create mini sandwiches or even layer some lemon curd for a tangy twist. It’s a fun way to surprise guests and keep things fresh.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store the cruffins in an airtight container in the refrigerator. This keeps the raspberry cream filling fresh and the pastry layers soft but still enjoyable for the next day or two.
Freezing
You can freeze unfilled baked cruffins in a sealed container or freezer bag for up to a month. When ready to enjoy, thaw them overnight and fill with raspberry cream before serving for that just-baked freshness.
Reheating
To warm leftover cruffins, gently toast them in an oven set to 300°F for 5 to 7 minutes. Avoid microwaving as it can make the pastry soggy. Reheat just enough to bring back the crispiness without melting the filling too much.
FAQs
Can I use other jams instead of raspberry?
Absolutely! Strawberry or blueberry jam works wonderfully in this recipe. Choose seedless jams to keep the cream smooth and easy to pipe.
Do I need to use cold heavy cream?
Yes, cold heavy cream whips up better and faster, resulting in fluffy peaks that hold the raspberry swirls perfectly inside the filling.
Can I prepare the filling a day ahead?
Yes, you can make the raspberry cream filling a day in advance and keep it refrigerated. Give it a quick whisk before filling the cruffins to restore the texture.
Is there a way to make these vegan?
Though traditional puff pastry contains butter, you can find vegan puff pastry options in stores, and substitute coconut cream for heavy cream. Use plant-based jam to keep it fully vegan.
How do I keep the puff pastry from getting soggy?
Rolling the dough thin and baking at the right temperature helps maintain crispness. Also, ensure the filling is added just before serving to avoid sogginess from moisture.
Final Thoughts
There’s nothing quite like pulling warm, golden cruffins fresh from your oven and filling them with luscious raspberry cream right at home. This Cruffins with Puff Pastry and Raspberry Cream Filling Recipe is simple enough for any home baker yet delicious enough to become a new favorite for special mornings and casual treats alike. Give it a try—you might just find yourself hooked on these flaky, fruity wonders!
Print
Cruffins with Puff Pastry and Raspberry Cream Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 cruffins
- Category: Breakfast
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Delight in these flaky and buttery Cruffins made with puff pastry, featuring a luscious raspberry cream filling that’s both sweet and tangy. Perfect for breakfast or a special brunch treat, these cruffins combine the best of croissants and muffins, baked to golden perfection and dusted with powdered sugar for an irresistible finish.
Ingredients
Puff Pastry and Topping
- 2 sheets frozen puff pastry, thawed
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 0.5 teaspoon ground cinnamon
- Extra powdered sugar for dusting
Raspberry Cream Filling
- 0.5 cup seedless raspberry jam
- 1 cup cold heavy whipping cream
- 0.25 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and generously grease a standard muffin pan to prevent sticking.
- Roll Out Puff Pastry: On a lightly floured surface, roll each thawed puff pastry sheet into a thin rectangle to create ample layers for the cruffins.
- Butter and Sugar Layer: Brush the entire surface of each rectangle with melted butter. In a small bowl, combine granulated sugar and ground cinnamon, then sprinkle this mixture evenly over the buttered pastry sheets for a sweet, spiced flavor.
- Form the Logs: Roll each puff pastry sheet tightly from the long side into a log shape, ensuring a tight and uniform roll to develop layers.
- Cut and Shape: Cut each log in half lengthwise to expose the beautiful layered interior. Then, carefully roll each half into a spiral, positioning the cut sides facing outward to accentuate the layers.
- Arrange and Bake: Place the spirals into the prepared muffin pan cups, spacing them evenly. Bake for 22 to 25 minutes or until they are puffed up and deep golden brown, indicating a perfectly cooked interior and crispy exterior.
- Cool Completely: Remove the cruffins from the oven and let them cool fully in the pan to ensure the filling doesn’t melt and the texture sets.
- Whip the Cream: In a mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form to achieve a stable, fluffy texture.
- Incorporate Raspberry Jam: Gently fold the seedless raspberry jam into the whipped cream to create a swirled, flavorful filling with a burst of fruity sweetness.
- Fill the Cruffins: Using a piping bag, carefully fill the centers of the cooled cruffins with the raspberry cream mixture, adding generous amounts for delightful bites.
- Finish and Serve: Dust the filled cruffins with extra powdered sugar for an elegant presentation and serve immediately to enjoy the fresh, flaky texture and creamy filling.
Notes
- Keep puff pastry cold throughout the process to maintain flaky layers.
- For a different flavor profile, substitute raspberry jam with strawberry or blueberry jam.
- Use a piping bag with a narrow tip to neatly fill the cruffins.
- Ensure whipped cream reaches stiff peaks for the best filling consistency.
- Store any leftovers in an airtight container in the refrigerator and consume within 2 days.
