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Strawberries and Cream Cruffins

A delightful pastry combining flaky croissant layers filled with whipped cream cheese and strawberry preserves, perfect for breakfast or any sweet moment.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Snack
Cuisine: American, Bakery
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cruffins
  • 3 tubes refrigerated crescent roll sheets (8 ounces each) Recommended brands like Pillsbury for best results
  • 1 package cream cheese (8 ounces), softened and whipped, divided Use full-fat or substitute with Neufchâtel for lighter version
  • 1 cup strawberry preserves, divided (320 g) Choose natural preserves without additives for best flavor

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly spray a standard 12-cup muffin tin with non-stick cooking spray and set it aside.
  2. On a lightly floured work surface, roll out each tube of dough into a 12×16-inch rectangle. Pinch the seams for perforated crescent roll dough.
  3. Spread one-third of the whipped cream cheese over each sheet of dough, followed by 1/3 cup of strawberry preserves.
  4. Starting with the long edge of one dough sheet, tightly roll it into a log and cut in half. Slice each half lengthwise to yield four sections. Repeat with remaining sheets.
  5. Roll each section tightly into a 'cinnamon roll' shape and place in prepared muffin tin.
  6. Bake for 22-24 minutes or until golden brown.
  7. Allow to cool slightly before serving.

Notes

Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week. These cruffins freeze well for up to a month. Consider various fruit preserves or adding vanilla extract for variations.