Prepare the strawberry filling:
Add chopped strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until strawberries soften and release juices.
Thicken the filling:
In a small bowl, mix cornstarch with water. Pour into the strawberry mixture and cook for another 1–2 minutes until thick and glossy. Remove from heat and let it cool completely.
Prepare the dough:
Roll out the vegan puff pastry on a lightly floured surface into a rectangle. Brush evenly with melted vegan butter.
Add filling and shape:
Spread a thin, even layer of strawberry filling over the dough. Roll tightly into a log, slice lengthwise, twist each strip, and coil into a greased muffin tin.
Bake the cruffins:
Bake in a preheated oven at 375°F (190°C) for 18–22 minutes, or until golden brown and flaky.
Cool and serve:
Let cruffins cool slightly, then dust with powdered sugar before serving.
