Description
These Raspberry Cream Cheese Cruffins feature flaky puff pastry layered with sweet cream cheese and raspberry preserves, baked into beautiful muffin-shaped swirls. Crisp on the outside and creamy inside, they’re perfect for brunch or dessert.
Ingredients
- 2 sheets puff pastry, thawed if frozen
- 6 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ⅓ cup raspberry preserves or raspberry jam
- 1 tablespoon butter, melted (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 375°F and grease a 12-cup muffin tin.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Roll out one puff pastry sheet and spread with half the cream cheese mixture and half the preserves.
- Roll tightly into a log, slice lengthwise, twist, and coil into a muffin cup.
- Repeat with second pastry sheet.
- Brush with melted butter if desired.
- Bake 20–25 minutes until golden and puffed.
- Cool slightly and dust with powdered sugar before serving.
Notes
- Keep puff pastry cold for clean layers.
- Don’t overfill to prevent leaking.
- Bake until deeply golden for crisp edges.
- Cool briefly before removing from the pan to maintain structure.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American-inspired