Raspberry Puff Pastry Rolls (Printable)

Golden, flaky pastry rolls with sweet raspberry filling and powdered sugar dusting

# What You'll Need:

→ Pastry

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

→ Filling

02 - 1/3 cup raspberry preserves, seedless if preferred
03 - 1/4 cup fresh raspberries, optional for enhanced flavor

→ Topping

04 - 1 large egg, beaten for egg wash
05 - 2 tablespoons powdered sugar for dusting

# How to Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper
02 - Unroll thawed puff pastry sheet on a lightly floured work surface
03 - Spread raspberry preserves evenly over pastry, leaving a 1/2-inch border along all edges
04 - Sprinkle fresh raspberries evenly over the preserves if using
05 - Starting from a long side, roll pastry sheet tightly into a log
06 - Cut roll evenly into 8 pieces using a sharp knife
07 - Place slices cut side up on prepared baking sheet, spacing evenly
08 - Brush tops of pastry rolls with beaten egg using a pastry brush
09 - Bake for 18 to 20 minutes until pastry is golden brown and fully puffed
10 - Cool slightly then dust generously with powdered sugar before serving

# Expert Advice:

01 -
  • The filling stays perfectly tucked inside thanks to that tight roll technique I learned after several jam leakage incidents
  • They look like something from a French bakery but take about fifteen minutes of actual hands on time
  • That contrast of tart raspberry against buttery crisp pastry is the kind of simple pleasure that makes people pause and close their eyes for a second
02 -
  • Work quickly once the pastry is unfolded because puff pastry becomes stubborn and uncooperative when it gets too warm, making everything harder than it needs to be
  • That 1 cm border around the filling exists for a reason, it's the difference between beautifully contained rolls and a sticky mess caramelized on your baking sheet
  • Letting them cool for just 5 minutes before dusting with sugar means the topping stays visible instead of melting into the surface and disappearing
03 -
  • Freeze your puff pastry sheet for 10 minutes after rolling but before slicing, it cuts much cleaner and holds its shape better
  • Use unflavored dental floss to slice the log if you don't have a sharp knife handy, it creates perfect rounds without squishing the pastry
  • Position your oven rack in the upper third position so the bottoms don't get too dark before the tops are properly golden

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