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
Scale
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.
