Description
These Raspberry Cream Cheese Cruffins are a delightful pastry hybrid, blending the flakiness of a croissant with the sweetness of a muffin, enhanced by a rose-infused cream cheese filling and pistachio crumble. They’re perfect for a special brunch or decadent treat.
Ingredients
- 300 g (1 sheet) ready-made croissant dough, thawed
- 150 g (5.3 oz) cream cheese, softened
- 50 g (0.25 cup) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp rose water
- 120 g (0.5 cup) fresh raspberries, divided
- 1 large egg, beaten (for egg wash)
- 30 g (0.25 cup) pistachios, chopped
- 2 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 1 tbsp melted butter
- Pinch of salt
Instructions
- Prepare Oven & Tin: Preheat oven to 190°C (375°F) and grease a muffin tin.
- Make Filling: Combine cream cheese, sugar, vanilla, rose water, and 60g mashed raspberries until smooth.
- Roll Dough: Roll croissant dough into a 30x30cm (12x12in) square.
- Cut Triangles: Cut dough into 12 equal triangles.
- Roll Cruffins: Roll each triangle tightly and place in muffin cups.
- Fill Cruffins: Spoon 1.5 tbsp filling into each cruffin, top with raspberries.
- Egg Wash: Brush dough with beaten egg.
- Bake: Bake for 15-18 minutes, until golden brown.
- Cool & Crumble: Cool cruffins, then prepare pistachio crumble.
- Make Crumble: Combine pistachios, sugar, flour, and butter.
- Add Crumble: Sprinkle crumble over cooled cruffins and bake for 2-3 minutes.
Notes
For optimal flavor, use all-butter croissant dough and culinary-grade rose water. Don’t overfill the cruffins to prevent overflow during baking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cruffin
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg