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Cruffins with Puff Pastry and Raspberry Cream Filling

Cruffins with Puff Pastry and Raspberry Cream Filling

  • Author: Sarah
  • Total Time: 45 minutes
  • Yield: 8 cruffins 1x
  • Diet: Gluten Free (if gluten-free puff pastry is used)

Description

Cruffins with Puff Pastry and Raspberry Cream Filling combine flaky, buttery puff pastry layers with a light, airy raspberry cream filling. This elegant yet effortless treat delivers a delightful balance between crispy textures and fruity sweetness, perfect for breakfast, dessert, or an indulgent snack. Easy to customize and ideal for gatherings, these cruffins bring a bakery-quality experience to your kitchen with minimal fuss.

Ingredients

Scale

Puff Pastry

  • 2 sheets of store-bought puff pastry (thawed if frozen)
  • 1 egg (beaten, for egg wash)

Raspberry Cream Filling

  • 1 cup fresh raspberries
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar, plus extra for dusting
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Raspberry Cream Filling: Gently warm 1 cup of fresh raspberries in a small saucepan with 1 tablespoon of powdered sugar until softened. Slightly mash the raspberries, then allow the mixture to cool completely. In a separate bowl, whip 1 cup of heavy cream with 1 tablespoon powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Gently fold the cooled raspberry mixture into the whipped cream, creating a smooth and luscious filling ready for piping.
  2. Roll and Cut the Puff Pastry: Lightly flour your work surface and roll out the puff pastry sheets to remove creases and smooth the surface. Cut each sheet into long strips about 1 inch wide to ensure even rising and baking.
  3. Shape the Cruffins: Take each pastry strip and coil it tightly from one end to the other, forming a spiral that resembles a muffin swirl. Place each rolled strip vertically into a well-greased muffin tin, allowing enough space for expansion.
  4. Brush with Egg Wash and Bake: Brush the top and edges of each cruffin with the beaten egg to develop a shiny, golden crust. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes or until the cruffins are puffed, golden, and cooked through.
  5. Fill and Serve: Once cool enough to handle, carefully pipe the raspberry cream filling into the center of each cruffin using a piping bag or spoon. Dust the cruffins with powdered sugar for an elegant finish and serve fresh to enjoy the best texture and flavor.

Notes

  • Keep puff pastry cold before handling to preserve its flaky layers.
  • Do not overfill the cruffins to prevent sogginess and mess.
  • Use fresh raspberries for the best flavor and texture in the cream filling.
  • Allow cruffins to cool completely before filling to keep the cream firm.
  • Ensure the egg wash covers all pastry surfaces evenly for consistent browning.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: French-inspired

Nutrition

  • Serving Size: 1 cruffin
  • Calories: 320
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: cruffins, puff pastry, raspberry cream, flaky pastry, dessert, breakfast, snack, raspberry filling, baked goods

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