Prepare the filling: In a small bowl, whisk together the softened cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.

Assemble the dough: Unroll the pre-made croissant dough onto a clean, lightly floured surface and separate into the individual triangles along the perforations (you should have 8).

Layer the fillings: On each dough triangle, spread a light layer of the cream cheese filling, then a small spoonful of raspberry jam or compote.

Roll and shape: Starting from the wide end, roll the dough triangles up towards the point, coiling the dough gently into a muffin shape that fits your greased muffin tin. Secure the end point underneath.

Chill the dough: Place the shaped cruffins into the prepared muffin tin. Cover and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This is crucial for flaky layers.

Preheat and prepare for baking: Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg and water to make an egg wash.

Bake the cruffins: Brush the tops of the chilled cruffins generously with the egg wash. Bake for 18-22 minutes, or until golden brown and puffed.

Cool and garnish: Let the cruffins cool in the pan for 5 minutes, then move to a wire rack to cool completely. Once cool, dust with powdered sugar and serve with extra jam, as desired.