Raspberry Puff Pastry Rolls (Printable)

Flaky pastry rolls filled with raspberry preserves, baked until golden and dusted with powdered sugar.

# What You’ll Need:

01 - 1 sheet puff pastry (approximately 9 oz), thawed

02 - 1/3 cup raspberry preserves, seedless if preferred

03 - 1/2 cup fresh raspberries, optional for extra flavor

04 - 1 egg, beaten for egg wash

05 - 2 tablespoons powdered sugar for dusting

01 - Preheat oven to 400°F and line a baking tray with parchment paper.

02 - Unfold puff pastry sheet on a lightly floured surface.

03 - Spread raspberry preserves evenly over pastry, leaving 1/2-inch border along edges.

04 - Sprinkle fresh raspberries evenly over preserves if using.

05 - Starting from long side, roll pastry sheet tightly into log.

06 - Cut roll evenly into 8 pieces.

07 - Place slices cut side up on prepared baking tray.

08 - Brush tops with beaten egg.

09 - Bake 18-20 minutes until golden brown and puffed.

10 - Cool slightly, dust with powdered sugar, and serve warm.

01 -

The contrast between crispy, buttery layers and sweet tart raspberry filling is absolutely addictive
These come together in under 40 minutes but look like something from a fancy French bakery
They are equally impressive served warm for breakfast or as a dinner party dessert

02 -

Keep the pastry cold while working because warm puff pastry loses its ability to create those signature flaky layers
A serrated knife works better than a chef knife for slicing the roll cleanly without compressing the dough

03 -

Freeze the rolled log for 15 minutes before slicing if your kitchen is warm or the dough feels too soft
Use an offset spatula to spread the preserves evenly without tearing the pastry