Strawberries and Cream Cruffins
Strawberries and Cream Cruffins are flaky, buttery croissant-muffin hybrids filled with sweet cream and fresh strawberries — an elegant treat perfect for brunch or dessert.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 cruffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package (8 oz) refrigerated crescent roll dough or puff pastry sheets
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 cup diced fresh strawberries
- 2 tbsp granulated sugar (for strawberries)
- 1 tbsp melted butter (optional, for brushing)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin well.
- In a bowl, toss diced strawberries with granulated sugar and set aside.
- On a lightly floured surface, roll out crescent dough or puff pastry into a rectangle. If using crescent rolls, press seams together.
- Cut dough into strips about 2 inches wide. Roll each strip into a spiral and place into muffin cups.
- Brush tops with melted butter if desired. Bake for 15–18 minutes, or until golden and puffed. Cool slightly.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Once cruffins are cool, cut a slit in the side or top and pipe or spoon whipped cream inside. Top with sugared strawberries.
- Dust with powdered sugar and serve immediately.
Notes
- Best enjoyed fresh the same day they’re made.
- You can prep the whipped cream and strawberries ahead of time.
- Try adding lemon zest to the whipped cream for a citrus twist.
Nutrition
- Serving Size: 1 cruffin
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://ukfinda.com/strawberries-and-cream-cruffins/