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
- Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
- In a bowl, gently toss raspberries with ¼ cup sugar, cornstarch, and lemon zest (don’t crush berries).
Step 2: Roll and Fill Pastry
- Roll each puff pastry sheet slightly into a 10×12-inch rectangle.
- Brush with melted butter. Sprinkle with brown sugar.
- Scatter raspberry mixture evenly over both sheets.
Step 3: Roll and Cut
- Roll each sheet tightly into a log. Slice each log into 3 equal pieces.
- Place each piece cut-side up into a muffin cup.
Step 4: Bake
- Bake 20-25 minutes until golden brown and bubbly.
- Let cool in pan 5 minutes, then transfer to wire rack.
Step 5: Coat and Serve
- Mix granulated and coarse sugar. Roll warm cruffins in sugar.
- 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.
