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Cruffins with Puff Pastry and Raspberry Cream Filling

Cruffins with Puff Pastry and Raspberry Cream Filling

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 8 cruffins 1x
  • Diet: Contains gluten, dairy

Description

Cruffins with Puff Pastry and Raspberry Cream Filling combine the flaky, buttery layers of puff pastry with a luscious tangy-sweet raspberry cream. This easy recipe uses store-bought puff pastry for quick preparation, making these cruffins perfect for breakfast, dessert, or a fancy snack any time of day. Their impressive presentation and customizable fruit fillings allow for endless variations while delivering a delightful pastry experience.

Ingredients

Scale

Pastry

  • 1 sheet thawed store-bought puff pastry (about 12x10 inches)
  • 1 egg (beaten, for egg wash)

Raspberry Cream Filling

  • 1 cup fresh or frozen raspberries (if frozen, thaw and drain excess liquid)
  • 2 tablespoons sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Raspberry Cream Filling: Puree the fresh or thawed raspberries with sugar until smooth. Strain to remove seeds. Whip the heavy cream with vanilla extract until soft peaks form, then gently fold in the raspberry puree until fully combined. Chill the filling to help it set.
  2. Roll and Cut the Puff Pastry: On a lightly floured surface, roll the thawed puff pastry sheet into a 12×10 inch rectangle. Slice the pastry into 1-inch wide strips lengthwise using a sharp knife or pizza cutter.
  3. Shape the Cruffins: Spread a thin layer of raspberry cream filling along one pastry strip. Starting at one end, tightly roll the strip into a spiral and pinch the end to seal. Place seam side down into a greased muffin tin. Repeat for all strips.
  4. Brush and Bake: Brush the tops of each cruffin with beaten egg wash for a shiny golden finish. Bake in a preheated oven at 375°F (190°C) for 18-20 minutes, until puffed and golden brown.
  5. Cool and Serve: Let the cruffins cool in the pan for 10 minutes before removing. Allow to cool slightly more on a wire rack, then optionally fill gaps with extra raspberry cream or dust with powdered sugar before serving.

Notes

  • Keep pastry cold before baking to maintain flakiness and prevent shrinking.
  • Roll pastry evenly for consistent layers and baking.
  • Use fresh raspberries for best flavor; if using frozen, drain excess liquid.
  • Use a thin layer of filling to keep cruffins from becoming soggy.
  • Egg wash is essential for a golden, bakery-quality finish.
  • Prep Time: 20 minutes
  • Cook Time: 18-20 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: French-inspired

Nutrition

  • Serving Size: 1 cruffin
  • Calories: 310
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 65mg

Keywords: cruffins, puff pastry, raspberry cream, breakfast pastry, dessert, snack, easy baking

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Find it online: https://dishesbyme.com/cruffins-with-puff-pastry-and-raspberry-cream-filling/