Description
Cruffins with Puff Pastry and Raspberry Cream Filling are delicious hybrid pastries combining the flaky, buttery texture of croissants with the convenient muffin shape. Filled with smooth and tangy raspberry cream, these treats offer a perfect balance of crispiness and sweetness, ideal for brunch, special occasions, or weekend indulgence. This recipe uses simple ingredients and techniques to create bakery-quality cruffins effortlessly at home.
Ingredients
Scale
Pastry
- 1 sheet puff pastry (thawed according to package instructions)
- Butter (for greasing the muffin tin and enriching dough, approximately 1 tablespoon)
Raspberry Cream Filling
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar (for heating raspberries)
- 1 cup cold heavy cream
- 1 teaspoon vanilla extract
- 1–2 tablespoons sugar (for sweetening the whipped cream)
Finishing
- Powdered sugar (for dusting, about 2 tablespoons)
Instructions
- Prepare the Raspberry Cream Filling: Gently heat the fresh or frozen raspberries with 2 tablespoons of sugar on low heat until soft and slightly broken down. Remove from heat and allow to cool. Strain through a fine sieve to remove seeds. In a separate bowl, whip the cold heavy cream with vanilla extract and 1-2 tablespoons of sugar until soft peaks form. Gradually fold in the raspberry puree until smooth and fully combined, creating a light, fluffy filling.
- Roll and Cut the Puff Pastry: Thaw puff pastry sheets according to package instructions. Lightly dust your work surface with flour and roll out the pastry sheet slightly to smooth out creases. Cut the pastry into long strips about 1 to 1.5 inches wide.
- Shape the Cruffins: Take each strip and gently twist it lengthwise without over-twisting. Starting from one end, roll the twisted strip tightly into a coil, similar to a cinnamon roll. Place each rolled strip upright into a greased muffin tin to maintain shape during baking.
- Bake Until Golden and Flaky: Preheat the oven to 375°F (190°C). Bake the cruffins in the muffin tin for 20 to 25 minutes, or until they puff up and turn golden brown. Remove from oven and let cool slightly before removing from the tin.
- Fill the Cruffins: Once cooled, use a knife tip or skewer to poke a small hole in the side or top of each cruffin. Using a piping bag or spoon, inject the raspberry cream filling into the hollow center until evenly filled. Be careful not to overfill to prevent sogginess.
- Finish with Powdered Sugar: Dust the tops of the filled cruffins lightly with powdered sugar for a delicate, attractive finish. Serve fresh and enjoy!
Notes
- Keep puff pastry cold before rolling to avoid sticking and to maintain flaky layers.
- Twist pastry strips gently to preserve layered texture and ensure even baking.
- Use fresh raspberries and high-quality heavy cream for best flavor and consistency.
- Fill cruffins only after they have cooled to prevent melting or sogginess.
- Avoid overfilling with cream to keep pastries intact and flaky.
Nutrition
- Serving Size: 1 cruffin
- Calories: 320
- Sugar: 15g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
