Raspberry Puff Pastry Rolls (Print)

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

# What You’ll Need:

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

02 - 3.5 ounces raspberry preserves (seedless if preferred)

03 - 2 ounces fresh raspberries (optional)

04 - 1 large egg, beaten

05 - 2 tablespoons powdered sugar

01 - Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.

02 - Unroll the puff pastry sheet on a lightly floured surface.

03 - Spread raspberry preserves evenly over puff pastry, leaving a half-inch border along the edges.

04 - Scatter fresh raspberries evenly over the preserves, if using.

05 - Starting from a long edge, roll the pastry tightly into a log. Slice the log evenly into 8 pieces.

06 - Arrange the pastry slices, cut side up, on the prepared baking tray and brush tops with beaten egg.

07 - Bake for 18 to 20 minutes, or until rolls are golden and puffed.

08 - Allow pastry rolls to cool slightly, then dust with powdered sugar before serving.

01 -

This is the shortcut brunch pastry trick that always impresses, no matter how casual the occasion.
The crisp layers and tangy-sweet filling have converted even my most dessert-skeptical friends.

02 -

Once I tried to rush the thawing process with the microwave and ended up with a soggy, unusable pastry—patience is truly the secret ingredient here.
Add just enough filling; if you overdo it, the preserves will spill and burn onto the tray, leaving less in the actual rolls.

03 -

I learned the hard way that cold pastry makes for taller, flakier layers—handle it as little as possible, and work fast.
Sprinkle a bit of white chocolate or finely chopped nuts inside for a bakery-worthy upgrade.