Strawberries and Cream Cruffins

Delightful cruffins that combine flaky pastry with a creamy strawberry filling, perfect for brunch or a special treat.

Prep Time 15

Cook Time 24

Total Time 40

Course Brunch, Dessert

Cuisine American, New Zealand

Servings 12 servings

Calories 200 kcal

3 tubes refrigerated crescent roll sheets (8 ounces each) Choose a high-quality dough, like Pillsbury, for best results.
1 package cream cheese (8 ounces), softened and whipped, divided Philadelphia cream cheese is a classic option.
1 cup strawberry preserves, divided (320 g) Opt for pure fruit preserve for an authentic flavor.

Preheat your oven to 350 degrees F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray and set it aside.
On a lightly floured surface, gently roll out each tube of crescent roll dough into a rectangle of approximately 12x16 inches, pinching seams together if necessary.
Take the first sheet of dough and spread a third of the whipped cream cheese across it evenly, followed by 1/3 cup of strawberry preserves.
Repeat this process with the other two dough sheets to create three filled layers.
Starting from the long side, roll up the first sheet tightly into a log, cut it in half, then slice each half lengthwise, yielding four sections in total. Repeat with the remaining dough sheets.
Take one section of dough at a time, with the layered side facing outward, and roll it tightly into a cinnamon roll shape. Place it into the prepared muffin tin. Repeat with the remaining sections.

Pop the cruffins into your preheated oven and bake for about 22-24 minutes, or until they are golden brown.
Allow the cruffins to cool slightly in the pan before transferring them to a wire rack.

Store these cruffins in an airtight container at room temperature for up to 2 days or freeze for up to a month. For storage, reheat in the oven.

Keyword Baking, Cream Cheese, Cruffins, Pastry, Strawberries