Raspberry Puff Pastry Rolls (Printable)
Flaky golden pastry rolls filled with sweet raspberry preserves, finished with powdered sugar. Ready in 35 minutes.
# What You Need:
→ Pastry Components
01 - 1 sheet puff pastry (approximately 8.8 oz), thawed
02 - 1 large egg, beaten
→ Filling
03 - 3.5 oz raspberry preserves, preferably seedless
04 - 2 oz fresh raspberries, optional
→ Topping
05 - 2 tbsp powdered sugar for dusting
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll thawed puff pastry sheet onto a lightly floured work surface.
03 - Spread raspberry preserves evenly across pastry surface, maintaining a ½-inch border along all edges.
04 - Distribute fresh raspberries over preserves if desired for enhanced texture and flavor.
05 - Starting from a long edge, roll pastry tightly into a uniform cylinder.
06 - Slice cylinder into 8 equal pieces using a sharp knife.
07 - Place rolls cut-side up on prepared baking sheet, spacing evenly.
08 - Brush tops of rolls with beaten egg for golden finish.
09 - Bake 18-20 minutes until rolls are deeply golden and puffed throughout.
10 - Allow rolls to cool briefly on baking sheet, then dust generously with powdered sugar.
# Expert Tips:
01 -
- The contrast between warm flaky pastry and sweet tart raspberry is absolutely magical
- These come together in under 40 minutes but taste like something from a fancy bakery
02 -
- Cold pastry is the secret to flaky layers so work quickly and do not let it sit out too long
- The rolls might leak a little jam during baking but that just creates delicious caramelized edges
03 -
- Freeze the rolled log for 15 minutes before slicing to get perfectly clean cuts
- Use an offset spatula to spread the preserves evenly without tearing the pastry