Raspberry Cruffins: Flaky, Tart, Dangerous

Cruffins are the love child of a croissant and a muffin. These are berry perfection.

Flaky, buttery layers. Tart juicy raspberries. Golden crunchy top. No laminating. Just puff pastry and 40 minutes. Your brunch guests will think you’re a pastry chef.

Ingredients

Makes 6 cruffins.

• 2 sheets frozen puff pastry (thawed)
• 1 cup fresh or frozen raspberries (don’t thaw if frozen)
• ¼ cup granulated sugar (for filling)
• 1 tbsp cornstarch
• 1 tsp lemon zest
• 4 tbsp unsalted butter, melted
• ¼ cup brown sugar

For Topping:

• ¼ cup granulated sugar
• 1 tbsp coarse sugar (turbinado)

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
2. In a bowl, gently toss raspberries with ¼ cup sugar, cornstarch, and lemon zest (don’t crush berries).

Step 2: Roll and Fill Pastry

1. Roll each puff pastry sheet slightly into a 10×12-inch rectangle.
2. Brush with melted butter. Sprinkle with brown sugar.
3. Scatter raspberry mixture evenly over both sheets.

Step 3: Roll and Cut

1. Roll each sheet tightly into a log. Slice each log into 3 equal pieces.
2. Place each piece cut-side up into a muffin cup.

Step 4: Bake

1. Bake 20-25 minutes until golden brown and bubbly.
2. Let cool in pan 5 minutes, then transfer to wire rack.

Step 5: Coat and Serve

1. Mix granulated and coarse sugar. Roll warm cruffins in sugar.
2. Serve warm. These vanish fast. Make extra.

Summary

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes

Yield: 6 cruffins

Difficulty: Easy

Storage Notes

Best Fresh:

Cruffins are best the day they’re made. Reheat in oven for crispiness.

Reheat:

Oven at 350°F for 5-7 minutes. Microwave for 15 seconds but less crispy.

Pro Tip:

Use frozen raspberries straight from the freezer. Less bleeding into the dough.