Description
To fully understand this modern delicacy, we must look at what happens when you merge two legendary baking formats. A cruffin is a hybrid pastry that takes the laminated dough structure of a classic French croissant. It bakes it inside the deep, vertical walls of a traditional muffin tin. This unique cooking method forces the pastry layers to grow upward rather than outward. It creates a towering treat with an exceptionally crunchy exterior and a soft, hollowed interior. This interior is absolutely perfect for holding premium fillings.
Ingredients
Scale
Dough
- 1 sheet puff pastry (or croissant dough sheet)
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 tsp cinnamon (optional)
Cheesecake Filling
- 4 oz (115g) cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Raspberry Filling
- ½ cup fresh or frozen raspberries
- 1 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (optional thickening)
Topping
- Powdered sugar for dusting
Instructions
- Make raspberry filling:
Heat raspberries, sugar, and lemon juice in a pan for 3–5 minutes. Mash lightly. Add cornstarch slurry if thicker jam is desired. Cool. - Prepare cheesecake filling:
Mix cream cheese, powdered sugar, and vanilla until smooth. - Prepare dough:
Roll out puff pastry. Brush with melted butter and sprinkle sugar (and cinnamon if using). - Fill & roll:
Spread a thin layer of cheesecake mixture, then spoon raspberry filling on top. Roll tightly into a log. - Slice:
Cut the log lengthwise, then twist each strip and roll into a muffin shape. - Bake:
Place in a greased muffin tin and bake at 375°F (190°C) for 18–22 minutes, until golden and crisp. - Finish:
Cool slightly and dust with powdered sugar.
Notes
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cruffin
- Calories: 260 kcal
Keywords: croissant muffin dessert with berries, baked cream cheese fruit cruffins, flaky raspberry hybrid pastries, sweet cheese stuffed puff pastry