Description
Flaky, bakery-style cruffins filled with sweet-tart raspberry jam and a creamy vanilla cream cheese center, finished with a light dusting of powdered sugar.
Ingredients
- 1 package refrigerated crescent roll dough or puff pastry (about 8 oz)
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup raspberry jam or preserves
- 1/2 cup fresh or frozen raspberries
- 3 tbsp unsalted butter, melted
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Roll out the dough on a lightly floured surface, pressing seams together if using crescent dough.
- Brush the dough evenly with melted butter.
- In a bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth.
- Spread a thin layer of the cream cheese mixture over the dough.
- Spoon raspberry jam evenly over the cream cheese and scatter raspberries on top.
- Roll the dough tightly into a log.
- Slice the log lengthwise, exposing the layers.
- Twist each strip into a spiral with the cut side facing out, then coil into a cruffin shape.
- Place each cruffin into the prepared muffin tin.
- Bake for 25–30 minutes, until golden brown and puffed.
- Cool slightly, then dust with powdered sugar before serving.
Notes
- Puff pastry creates extra flaky layers.
- Spread fillings thinly to prevent leaking.
- Add lemon zest to the cream cheese for brightness.
- Reheat briefly in the oven to restore crispness.
Nutrition
- Serving Size: 1 cruffin
- Calories: 310
- Sugar: 18g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
