Raspberry Puff Pastry Rolls (Printable Format)

Flaky pastry rolls with raspberry preserves, ready in 35 minutes. Perfect for brunch or dessert.

# What You Need:

→ Pastry Components

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

→ Filling

03 - 1/3 cup raspberry preserves, preferably seedless
04 - 1/4 cup fresh raspberries (optional)

→ Finishing

05 - 2 tablespoons powdered sugar for dusting

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold the thawed puff pastry sheet on a lightly floured work surface. Roll gently to smooth any creases if necessary.
03 - Spread raspberry preserves evenly across the pastry surface, maintaining a 1/2-inch border along all edges. Distribute fresh raspberries over the preserves if using.
04 - Starting from one long edge, roll the pastry tightly into a cylinder. Press gently to seal the seam.
05 - Using a sharp knife, cut the log into 8 equal slices, approximately 1 inch thick.
06 - Place the pastry slices cut-side up on the prepared baking sheet, spacing them 2 inches apart to allow for expansion during baking.
07 - Brush the tops of each roll lightly with beaten egg using a pastry brush.
08 - Bake for 18 to 20 minutes until the pastry is deeply golden and puffed. The layers should be visibly separated and crisp.
09 - Let the rolls cool on the baking sheet for 5 minutes. Dust generously with powdered sugar using a fine-mesh sieve before serving warm.

# Expert Suggestions:

01 -
  • The contrast of tangy raspberry against buttery flaky pastry hits that sweet spot every single time
  • You get bakery style results with almost zero effort and ingredients you probably already have
02 -
  • Overfilling with preserves causes messy leaks during baking, so spread thin and trust the flavor
  • A super sharp knife prevents squishing the delicate pastry layers when slicing
03 -
  • Freeze the filled log for thirty minutes before slicing for cleaner cuts and better shape
  • Use an offset spatula for spreading preserves evenly without tearing the dough

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