Strawberries and Cream Cruffins

Strawberries and Cream Cruffins are a delightful pastry hybrid — flaky, buttery croissant dough shaped like a muffin and filled with sweet cream and juicy strawberries. They’re a bakery-worthy treat you can easily make at home for breakfast, brunch, or a special dessert.

Why You’ll Love This Recipe

These cruffins look impressive but are surprisingly simple when made with store-bought puff pastry or crescent dough. They’re crisp on the outside, soft and tender on the inside, and filled with a luscious strawberries-and-cream filling that’s as beautiful as it is delicious. Perfect for Mother’s Day, brunch parties, or just treating yourself!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets or crescent roll dough
• Fresh strawberries, finely chopped
• Cream cheese, softened
• Powdered sugar
• Vanilla extract
• Unsalted butter, melted (for brushing)
• Granulated sugar (for sprinkling, optional)
• Optional: strawberry jam for extra flavor

Directions

1. Preheat oven to 375°F (190°C). Grease a muffin tin well.
2. On a lightly floured surface, roll out puff pastry sheets to smooth any folds.
3. In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
4. Spread a thin layer of the cream cheese mixture over each pastry sheet. Top with chopped strawberries (and a bit of strawberry jam if using).
5. Cut each pastry sheet lengthwise into strips (about 3 inches wide).
6. Roll each strip into a spiral, then stand it up and place it in the muffin tin, cut side up.
7. Brush tops with melted butter and sprinkle with granulated sugar if desired.
8. Bake for 20-25 minutes or until golden brown and puffed.
9. Let cool slightly, then dust with powdered sugar before serving.

Servings and timing

This recipe makes about 8 cruffins. Prep time is around 15 minutes, and baking time is 20-25 minutes.

Variations

• Use raspberry or blueberry filling instead of strawberries.
• Add a drizzle of white chocolate or glaze on top.
• Use flavored cream cheese for extra richness.
• Sprinkle with cinnamon sugar for a twist.
• Make mini cruffins using a mini muffin pan.

Storage/Reheating

Store leftover cruffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm in the oven at 300°F (150°C) for about 5 minutes or microwave for 10-15 seconds.

FAQs

What is a cruffin?

A cruffin is a cross between a croissant and a muffin — flaky pastry baked in a muffin tin.

Can I use store-bought puff pastry?

Yes! It’s the easiest way to make cruffins at home.

Can I make these ahead of time?

Yes, assemble and refrigerate the cruffins before baking, then bake fresh when ready.

How do I keep them from sticking?

Grease the muffin tin well and let them cool slightly before removing.

Can I freeze cruffins?

Yes, freeze baked cruffins in an airtight container for up to 2 months. Reheat before serving.

Do I have to use cream cheese?

It’s classic for the creamy filling, but you can use mascarpone or whipped ricotta.

Can I use frozen strawberries?

Yes, thaw and drain them well to prevent excess moisture.

Why did my cruffins collapse?

They’re delicate — be sure not to underbake and let them cool slightly in the tin to set.

Should I serve them warm?

They’re amazing warm, but delicious at room temperature too.

Can I make them extra sweet?

Dust with extra powdered sugar or drizzle with glaze for extra sweetness.

Conclusion

Strawberries and Cream Cruffins are an elegant, delicious pastry that brings a bakery-style treat right to your kitchen. With their flaky layers and creamy strawberry filling, they’re sure to impress family and friends — or just make your morning coffee feel extra special. Give them a try and taste the magic!

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