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Preheat the Oven:
Preheat your oven to 375°F (190°C) and grease a 6-cup muffin tin.
Prepare the Garlic Butter:
In a small bowl, mix the softened butter, minced garlic, garlic powder, dried herbs, and a pinch of salt until well combined.
Roll and Fill the Puff Pastry:
Roll out the puff pastry on a lightly floured surface into a large rectangle (approximately 10×12 inches).
Spread the garlic butter evenly over the pastry, leaving a small border around the edges.
Sprinkle the shredded cheese and Parmesan evenly over the buttered pastry.
Shape the Cruffins:
Starting from one long side, roll the puff pastry tightly into a log.
Cut the log into 6 equal pieces.
Take each piece and place it cut-side up in a muffin cup. Gently press it down so the layers are visible on top.
Apply the Egg Wash:
Brush the tops of the cruffins with beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the cruffins are puffed, golden brown, and the cheese is melted and bubbly.
Cool and Serve:
Allow the cruffins to cool in the tin for 5 minutes before removing them.
Serve warm and enjoy the cheesy, garlicky goodness!