Raspberry Puff Pastry Rolls (Printable)

Flaky pastry filled with sweet raspberry preserves, topped with powdered sugar. Perfect for brunch or dessert.

# What You’ll Need:

→ Pastry Components

01 - 1 sheet puff pastry (approximately 9 ounces), thawed
02 - 1 large egg, beaten for egg wash

→ Filling Ingredients

03 - 1/3 cup raspberry preserves, seedless preferred
04 - 1/2 cup fresh raspberries, optional for enhanced flavor

→ Finishing Touch

05 - 2 tablespoons powdered sugar for dusting

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
02 - Unroll thawed puff pastry onto a lightly floured work surface, ensuring it lies flat.
03 - Spread raspberry preserves evenly across pastry surface, maintaining a 1/2-inch border along all edges.
04 - Distribute fresh raspberries over preserves if using, pressing gently to adhere.
05 - Starting from one long edge, roll pastry tightly into a cylinder, sealing seam gently.
06 - Cut log into 8 equal slices using a sharp knife with gentle sawing motion.
07 - Place slices cut-side up on prepared baking sheet, spacing 2 inches apart.
08 - Brush tops with beaten egg using a pastry brush for golden browning.
09 - Bake for 18-20 minutes until rolls are puffed, deeply golden, and cooked through.
10 - Cool briefly on pan, then dust generously with powdered sugar before serving warm.

# Expert Advice:

01 -
  • The store bought puff pastry makes you look like a pastry wizard with almost zero effort
  • That moment when you bite through the caramelized exterior into the warm, tangy raspberry center is worth the wait
  • They are impressive enough for brunch guests but simple enough for a Tuesday morning treat
02 -
  • Overfilling with preserves causes leaks that burn in the oven. Less is more here.
  • A slightly frozen pastry is easier to slice cleanly. If the log squishes, refrigerate it.
  • They are best served the day they are made. The flaky texture softens overnight.
03 -
  • Freeze the rolled log for 15 minutes before slicing for the cleanest cuts
  • Use a serrated knife and saw gently instead of pressing down to avoid squishing the pastry

Go Back