Raspberry Puff Pastry Rolls (Printable)

Flaky pastry rolls filled with raspberry preserves, topped with powdered sugar. Ready in 35 minutes.

# What You'll Need:

→ Pastry Base

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

→ Filling

02 - 3.5 oz raspberry preserves, seedless preferred
03 - 2 oz fresh raspberries, optional

→ Topping

04 - 1 large egg, beaten
05 - 2 tbsp powdered sugar

# How-To Steps:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Unroll thawed puff pastry sheet on a lightly floured work surface.
03 - Spread raspberry preserves evenly across pastry, maintaining ½-inch border along all edges.
04 - Distribute fresh raspberries over preserves if using for enhanced flavor and texture.
05 - Starting from long edge, roll pastry sheet tightly into compact log.
06 - Slice log into 8 equal pieces using sharp knife.
07 - Place rolls cut side up on prepared baking tray, spacing evenly.
08 - Brush tops generously with beaten egg for golden finish.
09 - Bake 18–20 minutes until puffed and deep golden brown.
10 - Cool briefly on tray, dust generously with powdered sugar, serve warm.

# Expert Suggestions:

01 -
  • The contrast between buttery, golden layers and tart raspberry filling creates that perfect bite of sweet and tangy
  • They come together in under 40 minutes but taste like something from a French bakery
02 -
  • Warm pastry is impossible to work with—if it gets sticky, pop it back in the fridge for 10 minutes
  • Overfilling with preserves causes leaking, which burns and creates a sticky mess on your pan
03 -
  • Freeze your parchment-lined tray before arranging the rolls—this helps them keep their shape in the oven
  • Use a serrated knife and saw gently through the pastry log to maintain those beautiful spiral layers

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