If you’ve ever dreamed of a pastry that combines the flaky layers of a croissant with the fun, handheld shape of a muffin, then this Cruffins with Puff Pastry and Raspberry Cream Filling Recipe is about to become your new obsession. Imagine golden, crisp puff pastry swirled with cinnamon sugar, baked until perfectly puffed, then filled with a luscious raspberry cream that’s both sweet and tart. Whether for a cozy weekend breakfast or an impressive brunch treat, these cruffins are a delightful twist on classic pastry that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are simple yet absolutely essential for nailing the delicate texture and sweet-tart flavor of the cruffins. Each tiny element plays its part—whether it’s the richness of butter brushing the pastry, the burst of flavor from raspberry jam, or the fluffy cream that fills each bite.
- 2 sheets frozen puff pastry thawed: The base for those flaky, buttery layers that crisp up beautifully in the oven.
- 0.5 cup seedless raspberry jam: For that vibrant, natural berry sweetness that creates the perfect filling.
- 1 cup heavy whipping cream cold: To whip into a light, airy texture that makes the filling irresistible.
- 0.25 cup powdered sugar: Sweetens the whipped cream smoothly without grittiness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cream.
- 2 tablespoons unsalted butter melted: Brushed on the puff pastry to create a golden, tender crust.
- 2 tablespoons granulated sugar: Mixed with cinnamon for that lovely sprinkle over the pastry.
- 0.5 teaspoon ground cinnamon: Brings a gentle spicy note that pairs so well with raspberry.
- Extra powdered sugar for dusting: The final pretty touch that makes your cruffins look like a bakery masterpiece.
How to Make Cruffins with Puff Pastry and Raspberry Cream Filling Recipe
Step 1: Prepare Your Oven and Muffin Pan
Start by preheating your oven to 375°F. While it heats, generously grease a standard muffin pan—that way your cruffins won’t stick and will slide out effortlessly once baked.
Step 2: Roll Out and Prepare the Puff Pastry
On a lightly floured surface, roll each sheet of thawed puff pastry into a thin rectangle. This step is key because the thinner you roll, the better those buttery layers will puff up in the oven. Then, brush the surface with melted butter, adding richness and helping the cinnamon sugar stick.
Step 3: Sprinkle Cinnamon Sugar and Roll
Mix granulated sugar and cinnamon in a small bowl. Sprinkle this mix evenly over the buttered pastry. Now comes the fun part: roll each sheet tightly from the long side into a log. This rolling creates those beautiful, flaky spirals we all love.
Step 4: Slice and Shape the Cruffins
Cut each log in half lengthwise to reveal the layers, then roll each strip into a spiral with the cut side facing outward. These spirals are what give the cruffin its signature look and texture. Place each gently into the prepared muffin pan cups.
Step 5: Bake Until Golden
Bake the cruffins for 22 to 25 minutes or until they’re golden brown and puffed up beautifully. The aroma filling your kitchen here is absolutely heavenly. Once done, remove them from the oven and allow to cool completely before moving on to the filling process.
Step 6: Whip Up the Raspberry Cream Filling
In a mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until you see stiff peaks forming—this means the cream holds its shape well. Gently fold in the seedless raspberry jam to swirl in juicy bursts of berry flavor while keeping the cream light and fluffy.
Step 7: Fill and Dust
Once your cruffins are cool, use a piping bag to fill the centers with the creamy raspberry concoction. Finish by dusting the tops generously with powdered sugar, turning these pastries into delicate works of art ready to impress.
How to Serve Cruffins with Puff Pastry and Raspberry Cream Filling Recipe
Garnishes
A light dusting of powdered sugar is classic, but for a touch of color and extra flavor, try fresh raspberries or a small sprig of mint on top. These simple garnishes elevate the presentation and add a pop of freshness with every bite.
Side Dishes
Cruffins shine brightest alongside a hot cup of coffee, a creamy latte, or fragrant herbal tea. For a more filling brunch, pair them with fresh fruit salad or a crisp green salad to balance the sweetness.
Creative Ways to Present
For a party or gathering, serve cruffins on a tiered dessert stand to showcase their twisted layers. You can also offer a small bowl of raspberry jam or whipped cream on the side for guests who want to add a little extra indulgence.
Make Ahead and Storage
Storing Leftovers
If you have any cruffins left, keep them in an airtight container in the refrigerator for up to 2 days. This helps the raspberry cream stay fresh and the pastry maintain its delicate texture without drying out.
Freezing
You can freeze baked, unfilled cruffins by wrapping each tightly in plastic wrap and placing them in a freezer-safe bag. Freeze for up to 1 month. When you’re ready, thaw them at room temperature and fill with cream as described for best results.
Reheating
Reheat frozen or refrigerated cruffins in a warm oven (around 300°F) for 5 to 7 minutes to refresh the crispness. Add your raspberry cream filling either before serving or pipe it freshly to keep it light and fluffy.
FAQs
Can I use homemade puff pastry for this recipe?
Absolutely! Homemade puff pastry will add extra freshness and allows control over ingredients. Just make sure it’s well chilled before rolling to achieve the most flaky layers.
Is there a dairy-free alternative for the cream filling?
Yes, coconut cream whipped with powdered sugar and a splash of vanilla extract can be a fantastic dairy-free substitute that still tastes rich and pairs nicely with raspberry jam.
Can I substitute the raspberry jam with other flavors?
You sure can! Strawberry or blueberry jams work beautifully, and even a lemon curd filling could add a nice bright contrast to the buttery pastry.
How do I prevent the puff pastry from getting soggy after filling?
Try filling the cruffins just before serving and keep them chilled until then. This minimizes moisture soaking into the pastry and keeps your cruffins crisp and flaky longer.
What’s the best way to pipe the raspberry cream into the cruffins?
Using a piping bag fitted with a narrow tip allows you to gently inject the cream right into the center without tearing the delicate crust of the cruffin.
Final Thoughts
This Cruffins with Puff Pastry and Raspberry Cream Filling Recipe isn’t just a treat—it’s an experience. Flaky layers, warm cinnamon sugar, and luscious berry cream come together in a way that tastes homemade but looks bakery-level impressive. I truly hope you give this recipe a try and enjoy every joyful bite as much as I do. Once you make them, these cruffins will surely become a go-to favorite in your breakfast or brunch rotation!
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 irresistible Cruffins made from flaky puff pastry filled with a luscious raspberry cream. Perfect for breakfast or brunch, these pastries combine a buttery, cinnamon-sugar crust with a smooth whipped cream and raspberry jam filling, creating a bakery-quality treat you can easily make at home.
Ingredients
Puff Pastry and Coating
- 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 heavy whipping cream, cold
- 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 and ensure easy removal of the cruffins.
- Roll Out Puff Pastry: On a lightly floured surface, roll out each thawed puff pastry sheet into a thin rectangle to allow for even layering and rolling.
- Butter and Sugar Coating: Brush the entire surface of each puff pastry rectangle with melted butter. In a small bowl, combine granulated sugar and ground cinnamon, then evenly sprinkle this mixture over the buttered pastry for a sweet, spiced crust.
- Shape the Cruffins: Roll each buttered and sugared pastry sheet tightly from the long side into a log. Then cut each log in half lengthwise to expose the layered pastry. Carefully roll each strip into a spiral with the cut side facing outwards and place each spiral into the prepared muffin pan cups.
- Bake: Bake the cruffins in the preheated oven for 22 to 25 minutes or until the pastries are puffed up and achieve a deep golden brown color, indicating they are cooked through and flaky.
- Cool: Remove from the oven and allow the cruffins to cool completely in the pan to set their shape and texture before filling.
- Make Raspberry Cream Filling: In a mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the seedless raspberry jam to create a beautifully swirled, flavorful cream filling.
- Fill and Serve: Once the cruffins are fully cooled, use a piping bag to fill the centers with the raspberry cream. Finally, dust the tops lightly with powdered sugar to add an elegant finish before serving.
Notes
- Keep the puff pastry cold during handling for the best flaky layers and texture.
- You can swap raspberry jam with strawberry or blueberry jam for different flavorful variations.
- Ensure whipped cream is whipped to stiff peaks for the best filling texture and hold.
