Raspberry Puff Pastry Rolls (Printable Version)
Flaky pastry rolls filled with sweet raspberry preserves, dusted with powdered sugar. Ready in 35 minutes.
# What You Need:
→ Pastry Components
01 - 1 sheet puff pastry (approximately 9 oz), thawed
02 - 1 large egg, beaten for egg wash
→ Filling
03 - 1/3 cup raspberry preserves, seedless preferred
04 - 1/2 cup fresh raspberries, optional for enhanced flavor
→ Topping
05 - 2 tablespoons powdered sugar for dusting
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry sheet on a lightly floured work surface. Roll gently to smooth any creases if necessary.
03 - Spread raspberry preserves evenly across the pastry surface, leaving a 1/2-inch border along all edges. Scatter fresh raspberries over preserves if using.
04 - Starting from one long edge, roll the pastry tightly into a compact cylinder. Press gently to seal the seam.
05 - Using a sharp knife, cut the roll into 8 equal slices, approximately 1-inch thick each.
06 - Place slices cut-side up on prepared baking sheet, spacing 2 inches apart. Brush tops generously with beaten egg.
07 - Bake for 18-20 minutes until rolls are deeply golden, puffed, and cooked through. Rotate pan halfway for even browning.
08 - Cool on baking sheet for 5 minutes. Transfer to wire rack and dust generously with powdered sugar. Serve warm.
# Expert Tips:
01 -
- They look fancy but come together in under 20 minutes of active work
- The raspberry jam caramelizes slightly in the oven creating sticky sweet edges
02 -
- Work quickly once the pastry is out of the fridge to keep it from getting warm and sticky
- Serrated knives work better than straight blades for cutting through puff pastry cleanly
03 -
- Freeze the rolled log for 15 minutes before slicing if the dough feels soft
- Use an offset spatula to spread the jam evenly without tearing the pastry