Raspberry Puff Pastry Rolls (Printable)

Flaky puff pastry filled with raspberry preserves, baked golden and dusted with powdered sugar—perfect for brunch or a sweet bite.

# What You’ll Need:

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

02 - 3.5 oz seedless raspberry preserves

03 - 2 oz fresh raspberries (optional, for enhanced flavor)

04 - 1 large egg, beaten

05 - 2 tablespoons powdered sugar

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

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

03 - Evenly spread raspberry preserves over the puff pastry, leaving a 0.5-inch border on all sides.

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

05 - Starting at a long edge, tightly roll the pastry sheet into a log.

06 - Using a sharp knife, slice the log into 8 equal pieces. Arrange rolls, cut sides up, on the prepared baking tray.

07 - Brush the tops with beaten egg using a pastry brush.

08 - Bake for 18 to 20 minutes until golden brown and puffed.

09 - Cool slightly, then dust with powdered sugar before serving.

01 -

You won't believe how impressive these look despite being almost embarrassingly easy to whip up.
The combination of tangy raspberry and crisp pastry quickly became my answer to last-minute brunch dessert dilemmas.

02 -

Once I tried rolling the pastry straight from the fridge and it cracked, so now I give it a few minutes to warm up for smoother assembly.
I discovered that dabbing the raspberries dry is crucial or else the pastry can end up soggy underneath.

03 -

Chill the rolled log briefly before slicing for perfectly neat rings each time.
A sift of powdered sugar right before serving adds a bakery-style touch and cloaks any baking imperfections.