Description
Delight in these Raspberry Cream Cheese Cruffins, a perfect blend of flaky puff pastry filled with a smooth, sweetened cream cheese layer and tart raspberry preserves. Baked until golden and lightly dusted with powdered sugar, these pastries make an irresistible treat for breakfast or dessert.
Ingredients
Puff Pastry
- 2 sheets puff pastry (thawed if frozen)
Cream Cheese Filling
- 6 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Filling & Finishing
- 1/3 cup raspberry preserves (or raspberry jam)
- 1 tbsp butter (melted for brushing, optional)
- Powdered sugar (for dusting after baking, optional)
Instructions
- Preheating: Preheat your oven to 375°F (190°C) to ensure an optimal baking temperature for the puff pastry cruffins.
- Rolling: On a floured surface, roll out the puff pastry sheets to prepare them for filling and shaping.
- Spreading: In a bowl, mix the softened cream cheese with powdered sugar and vanilla extract until smooth. Spread this cream cheese mixture evenly over the rolled-out puff pastry.
- Filling: Layer a thin, even spread of raspberry preserves on top of the cream cheese to add fruity flavor.
- Slicing: Carefully roll the pastry sheet into a log shape, then cut it into strips to form individual pieces.
- Twisting: Twist each cut piece gently and place each twisted piece into a muffin tin cup to hold its shape during baking.
- Baking: Bake in the preheated oven for 22 to 25 minutes, or until the cruffins turn golden brown and puffed.
- Dusting: Allow the cruffins to cool slightly once baked, then dust with powdered sugar for a sweet finishing touch.
Notes
- For extra richness, brush the tops of the cruffins with melted butter before baking.
- Ensure the puff pastry is properly thawed to allow easier rolling and shaping.
- Use fresh or high-quality raspberry preserves for the best flavor.
- These cruffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
