Pin It These delicate pastry rolls feature buttery puff pastry wrapped around sweet raspberry preserves. The golden, flaky layers create a wonderful texture contrast with the fruity filling. A light dusting of powdered sugar adds just the right amount of sweetness to finish.
Ready in under 40 minutes, these treats are perfect for weekend brunch, afternoon tea, or as an elegant dessert. The simple preparation makes them accessible for bakers of any skill level.
You can easily customize the filling by substituting the raspberry preserves with strawberry, apricot, or your favorite fruit preserves. Adding fresh raspberries inside creates extra bursts of fruit flavor.
The rainy Sunday when I accidentally created these has become legendary in my apartment. I had half a sheet of puff pastry thawing and a jar of raspberry preserves that needed using, so I just rolled them together on impulse. That first batch disappeared faster than I could photograph them.
My roommate walked in just as I was pulling them from the oven and immediately stole three right off the cooling rack. Now whenever she smells raspberries baking, she starts asking when these will be ready.
Ingredients
- Puff pastry sheet: Keep it cold until you are ready to work with it for maximum flakiness
- Raspberry preserves: Seedless gives a smoother texture but seeds add nice contrast
- Fresh raspberries: These burst during baking creating pockets of intense flavor
- Egg wash: This guarantees that beautiful golden shine we all want
- Powdered sugar: Add this just before serving for that snow dusted finish
Instructions
- Get your oven ready:
- Preheat to 200 degrees Celsius and line a baking tray with parchment paper so nothing sticks
- Prepare your canvas:
- Unroll the puff pastry on a lightly floured surface and roll it out slightly if needed to even the thickness
- Spread the love:
- Spread the raspberry preserves evenly across the pastry leaving a small border around the edges
- Add fresh bursts:
- Scatter fresh raspberries over the jam if you are using them for extra texture and flavor
- Roll it tight:
- Starting from one long side roll the pastry into a tight log pressing gently as you go
- Slice them up:
- Cut the roll into 8 even pieces using a sharp sawing motion so you do not squash the pastry
- Arrange for baking:
- Place the slices cut side up on your prepared tray leaving space between each for rising
- Give them shine:
- Brush the tops lightly with beaten egg using a pastry brush for that golden finish
- Bake to perfection:
- Bake for 18 to 20 minutes until they are puffed deeply golden and smelling incredible
- The final touch:
- Let them cool for just a few minutes then dust generously with powdered sugar before serving
Pin It These became my go to contribution for every brunch invitation after my friend requested them for her birthday instead of cake. Something about that combination of warm flaky pastry and tart sweet raspberry just makes people smile.
Making These Your Own
The beauty of this recipe is how easily it adapts to whatever you have in your pantry. I have used apricot jam during summer and blackberry preserves in fall with equal success.
Timing Everything Right
The trick is serving them while they are still slightly warm from the oven. That is when the pastry is at its flakiest and the jam is still gooey and irresistible.
Serving Suggestions
These pair beautifully with a cup of coffee or tea for an afternoon pick me up. For brunch I like to serve them alongside fresh fruit and maybe some vanilla yogurt.
- Try them with a scoop of vanilla ice cream for dessert
- Lemon curd drizzled over the top adds brightness
- They reheat beautifully at 180 degrees for 5 minutes
Pin It There is something deeply satisfying about pulling a tray of these golden beauties from the oven and watching everyone is face light up.
Recipe Questions & Answers
- → Can I make these ahead of time?
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Yes, you can prepare the rolls, slice them, and refrigerate uncovered for up to 24 hours before baking. Brush with egg wash just before placing in the oven.
- → What other fillings work well?
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Strawberry, apricot, blackberry, and peach preserves all pair beautifully with puff pastry. You can also add cream cheese or Nutella for a richer variation.
- → Why did my pastry become soggy?
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This usually happens if the preserves are spread too thickly or if the rolls are placed too close together on the baking tray. Leave space between slices for proper air circulation and even browning.
- → Can I freeze these rolls?
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Freeze unbaked slices on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3-5 extra minutes to the cooking time.
- → Do I need to thaw frozen puff pastry completely?
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Yes, the pastry should be fully thawed but still cold. This makes it pliable enough to roll without cracking, while still maintaining proper structure during baking.
