Raspberry Cream Cheese Cruffins

Bakery-style Raspberry Cream Cheese Cruffins made with buttery puff pastry, tangy cream cheese, and raspberry preserves. Flaky, golden layers with a sweet-tart center — perfect for brunch or a special breakfast treat.

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Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 25

Assembly Time: 10

Servings: cruffins

Calories: 285kcal

Cost: $10

Equipment

1 Muffin tin 12-cup standard size
1 Rolling pin For flattening puff pastry
1 Mixing bowl Medium size, for cream cheese mix
1 Spatula Or spoon, for spreading filling
1 Knife Or bench scraper, for cutting dough
1 Pastry brush Optional, for brushing melted butter

Ingredients

2 sheets puff pastry thawed if frozen
6 oz cream cheese softened
¼ cup powdered sugar for mixing into cream cheese
½ teaspoon vanilla extract
⅓ cup raspberry preserves or raspberry jam
1 tablespoon butter melted for brushing (optional)
powdered sugar for dusting after baking (optional)

Instructions

Preheat oven to 375°F (190°C).
Roll out puff pastry on a floured surface.
Spread cream cheese mixture over pastry.
Add raspberry preserves in a thin layer.
Roll pastry into a log and cut into strips.
Twist each piece and place in muffin tin.
Bake for 22–25 minutes until golden.
Cool slightly, dust with powdered sugar.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition