Raspberry Puff Pastry Muffin
featured in Puff Pastry Muffins
These raspberry puff pastry muffins are a perfect combination of sweet and tart flavors. The puff pastry creates a flaky texture, while the raspberries add a burst of fruity freshness that makes these muffins a great breakfast treat.
Tasty Team
81% would make again
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
Inspired by baketotheroots.de
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
Ingredients
for 8 servings
- 2 sheets puff pastry
- ½ cup butter (115 g), softened
- 1 egg
- ½ cup raspberry jam (160 g)
- 8 raspberries
- ½ cup powdered sugar (80 g)
Nutrition Info
- Calories 328
- Fat 21g
- Carbs 31g
- Fiber 0g
- Sugar 16g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.
- Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.
- Take each half and fold the smooth part of the dough inward to create a spiral shape.
- Place spirals in a cupcake pan and brush the tops with egg wash.
- Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.
- Remove from the oven. Once cool, cut out the center of each cruffin and fill with raspberry jam. Top with a raspberry and sifted powdered sugar.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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Inspired by baketotheroots.de