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Freshly baked Raspberry Cream Cheese Cruffins on a cooling rack.

Raspberry Cream Cheese Cruffins

Delightfully simple and elegant, these Raspberry Cream Cheese Cruffins are made with flaky puff pastry, tangy cream cheese, and sweet raspberry preserves.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Puff Pastry Base
  • 2 sheets puff pastry (thawed if frozen) Use good quality puff pastry.
Cream Cheese Filling
  • 6 oz cream cheese (softened) Use real cream cheese for best results.
  • 1/4 cup powdered sugar For mixing into cream cheese.
  • 1/2 tsp vanilla extract Enhances the cream cheese flavor.
Raspberry Layer
  • 1/3 cup raspberry preserves (or raspberry jam) You can use fresh raspberries if preferred.
Finishing Touches
  • 1 tbsp butter (melted for brushing — optional) Adds a golden finish.
  • to taste optional powdered sugar (for dusting after baking) For a sweet finish.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Roll out puff pastry on a floured surface.
  3. Spread softened cream cheese mixture evenly over the pastry.
  4. Add raspberry preserves in a thin layer on top of the cream cheese.
  5. Roll the pastry into a log and cut it into strips.
  6. Twist each piece and place them in a greased muffin tin.
Baking
  1. Bake for 22-25 minutes until golden brown.
  2. Cool slightly and dust with powdered sugar before serving.

Notes

Assemble and refrigerate the cruffins for up to 24 hours before baking for convenience. If puff pastry tears, patch it with a little extra dough.