Raspberry Puff Pastry Rolls (Printable)

Flaky pastry rolls with sweet raspberry filling, dusted with powdered sugar. Ready in 35 minutes.

# What You'll Need:

→ Pastry

01 - 1 sheet puff pastry (approximately 8.8 ounces), thawed

→ Filling

02 - 3.5 ounces raspberry preserves, seedless preferred
03 - 2 ounces fresh raspberries, optional for enhanced flavor

→ Topping

04 - 1 large egg, beaten for egg wash
05 - 2 tablespoons powdered sugar for dusting

# How to Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
02 - Unroll thawed puff pastry sheet onto a lightly floured work surface, ensuring it lies flat without folds or creases.
03 - Spread raspberry preserves evenly across entire pastry surface, maintaining a 1/2-inch border along all edges for proper sealing.
04 - Distribute fresh raspberries uniformly over the preserves if using, pressing gently to adhere without damaging the pastry.
05 - Beginning from one long edge, roll pastry sheet tightly into a compact cylinder, applying gentle pressure to eliminate air pockets.
06 - Using a sharp knife, slice the log into 8 equal pieces approximately 1 inch thick, using a gentle sawing motion to avoid compressing the pastry.
07 - Place rolls cut-side up on prepared baking sheet, spacing 2 inches apart to allow for expansion during baking.
08 - Brush tops of each roll lightly with beaten egg using a pastry brush, ensuring complete coverage for golden coloration.
09 - Bake for 18 to 20 minutes until pastry is deeply golden, puffed, and crisp throughout, rotating tray halfway through for even browning.
10 - Allow rolls to cool on baking sheet for 5 minutes, then dust generously with powdered sugar using a fine-mesh sieve before serving warm.

# Expert Tips:

01 -
  • The contrast between the crispy golden layers and the tart sweet raspberry filling is absolutely magical
  • They come together in under 40 minutes but taste like something from a fancy French bakery
02 -
  • If your pastry gets too warm while working pop it in the fridge for 10 minutes before rolling, it will prevent the layers from melting together
  • Serrating the log with a gentle sawing motion instead of pressing down helps keep the rolls round instead of squishing them flat
03 -
  • Place the baking tray in the fridge for 15 minutes before baking if the butter has started melting while you worked
  • Use an offset spatula to spread the preserves, it gives you even coverage without tearing the delicate pastry

Go Back