Ingredients
Scale
- 2 sheets puff pastry, thawed if frozen
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar (for cream cheese mixture)
- 1/2 teaspoon vanilla extract
- 1/3 cup raspberry preserves or raspberry jam
- 1 tablespoon butter, melted (optional, for brushing)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth.
- Roll out puff pastry sheets slightly on a floured surface.
- Spread cream cheese mixture evenly over each sheet, then add a thin layer of raspberry preserves.
- Roll pastry tightly into a log. Slice lengthwise, then cut into strips.
- Twist each strip and coil into a muffin cup.
- Brush lightly with melted butter if desired.
- Bake 22–25 minutes until puffed and golden brown.
- Cool slightly, then dust with powdered sugar before serving.
Notes
- Nutrition values are approximate and automatically calculated.
- For extra crispiness, chill assembled cruffins 10 minutes before baking.
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian