Description
Based on my favorite toaster strudel, these croissant muffins (cruffins) are made of puff pastry filled with homemade raspberry jam.
Ingredients
Scale
- 1 sheet homemade rough puff pastry (see Bake Notes for recipe) or store-bought puff pastry, thawed but chilled
- 2 cups frozen or fresh raspberries
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tbsp lemon juice
- Pinch of salt
- 3 tbsp sugar
- 1 tbsp cinnamon
Instructions
- Add the raspberries, sugar, and lemon juice to a saucepan. Use a fork to mash the raspberries. Turn the heat to medium-low and cook the raspberries until they release their juices and then thicken into a jammy consistency (7-10 minutes). The mixture will go from runny to thick. When you run a spatula down the middle of the bottom of the pan, the two sides of jam should stay separated rather than coming back together; that’s when it’s thick enough.
- Remove the jam from the heat and stir in the vanilla extract. Set aside to cool completely.
- If using homemade rough puff: Preheat the oven to 425 F. If using store-bought puff pastry: Preheat the oven to 400 F.
- On a lightly floured surface, roll the pastry into a rectangle that’s about 1/8-inch thick.
- Spread the raspberry jam on top of the entire surface of the pastry.
- Slice the rectangle lengthwise into 1-inch strips; it should be around 6-8 to a sheet.
- Roll each slice up as if you were rolling a cinnamon roll.
- Place the rolls into a cupcake tin, with one spiral side facing up (the other facing down). Skip every other muffin slot in the pan so that no two cruffins are directly next to each other. Sometimes, butter melts out of the puff pastry, so it will pool into one of the empty cupcake cups.
- Place the muffin tray with the cruffins in the freezer for 7 minutes.
- If using homemade rough puff: Bake the cruffins for 20-25 minutes, until they are just golden brown. Check on them frequently after 15 minutes to ensure they don’t burn. If using store-bought puff pastry: Bake the cruffins for 20-30 minutes. Check on them frequently after 15 minutes to ensure they don’t burn.
- In a wide bowl or plate, mix together 3 tbsp of sugar and cinnamon.
- When the cruffins are done, let cool for 10 minutes in the pan, then remove to a wire rack.
- While still slightly warm, roll each cruffin in the cinnamon sugar.
- Prep Time: 30
- Cook Time: 30 minutes