Description
Flaky, buttery cruffins with a delicious twist of classic carrot cake flavor — filled with warm spices, shredded carrots, and topped with a sweet cream cheese glaze.
Ingredients
Units
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- 1 sheet puff pastry, thawed
- 1/2 cup finely grated carrots
- 1/4 cup brown sugar
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, melted
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 cup chopped walnuts or pecans (optional)
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin well.
- In a small bowl, mix grated carrots, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and nuts (if using).
- Unroll the puff pastry sheet on a lightly floured surface. Brush with melted butter.
- Spread the carrot mixture evenly over the pastry.
- Using a sharp knife, cut the pastry into 4 strips lengthwise. Roll each strip into a spiral, then cut each spiral in half crosswise. Place each half cut-side up in the muffin tin.
- Bake for 20-25 minutes, or until golden brown and puffed.
- While cruffins bake, make the glaze: beat cream cheese until smooth, then mix in powdered sugar, milk, and vanilla extract until drizzly.
- Let cruffins cool slightly, then drizzle with cream cheese glaze. Serve warm or at room temperature.
Notes
- For extra flavor, sprinkle raisins over the carrot mixture before rolling.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Best enjoyed fresh on the same day they’re baked.
Nutrition
- Serving Size: 1 cruffin
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg