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
Scale
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.
