Save to Pinterest These delightful pastry rolls combine buttery, flaky puff pastry with the bright sweetness of raspberry preserves. The preparation comes together in just 15 minutes, requiring only a single sheet of thawed puff pastry, seedless raspberry preserves, and a handful of fresh raspberries if you desire extra fruitiness. After spreading the filling and rolling the pastry into a tight log, simply slice into eight portions and brush with egg wash for that gorgeous golden finish.
The oven does the rest of the work, transforming these humble ingredients into impressive European-style pastries in just 20 minutes. The final touch of powdered sugar adds elegance and a subtle sweetness that balances the tart raspberry filling. Serve them warm to experience maximum flakiness, or let them cool slightly for easier handling. These versatile treats shine equally well as part of a weekend brunch spread or as a light dessert after dinner.
The kitchen smelled incredible that weekend morning when I first tried these—raspberry and butter wrapping around each other, that golden puff pastry rising until it demanded attention from across the room.
I made these for a lazy Sunday brunch last month, watching my friends eyes widen when they bit into that warm raspberry center—now they request them every time they visit.
Ingredients
- Puff pastry sheet: Keep it chilled until the moment you need it, and work quickly once it hits the counter
- Raspberry preserves: Seedless spreads more smoothly, but I love the little seeds for texture and authenticity
- Fresh raspberries: These add brightness and a burst of actual fruit, though the rolls are lovely without them
- Egg wash: This single step creates that gorgeous golden finish that makes these look professionally made
- Powdered sugar: Dust it lightly right before serving for that final touch of sweetness and elegance
Instructions
- Prepare your oven and pan:
- Preheat to 200°C (400°F) and line a baking tray with parchment paper—the paper saves you from scrubbing and ensures even baking.
- Roll out the pastry:
- Unfold your thawed puff pastry on a lightly floured surface, gently rolling to smooth any creases but being careful not to press too hard.
- Spread the filling:
- Layer the raspberry preserves across the pastry, leaving that 1 cm border so nothing escapes during rolling—then scatter fresh raspberries if you are using them.
- Roll and slice:
- Starting from a long side, roll the pastry into a tight log and cut it into 8 even pieces with a sharp sawing motion rather than pressing down.
- Brush and bake:
- Arrange the rolls cut side up, brush generously with egg wash, and bake for 18 to 20 minutes until they are puffed and deeply golden.
- Finish and serve:
- Let them cool for just a few minutes on the pan, then dust with powdered sugar and serve while still warm for maximum flakiness.
Save to Pinterest These have become my go to when I want something impressive without the fuss, that moment when someone takes that first bite and the pastry shatters perfectly.
Making Ahead
You can assemble the rolls, slice them, and freeze them on a baking tray before transferring to a bag—bake from frozen adding just a few extra minutes.
Serving Ideas
I love serving these alongside a simple fruit salad or with a dollop of crème fraîche to balance the sweetness.
Flavor Variations
These adapt beautifully to whatever preserves you have on hand or whatever season you are in.
- Apricot preserves with a sprinkle of chopped pistachios
- Strawberry with tiny basil leaves for something unexpected
- Swap powdered sugar for a drizzle of white chocolate glaze
Save to Pinterest There is something so satisfying about pulling a tray of these from the oven, watching steam rise from the spirals, knowing they are about to make someone is morning just a little sweeter.
Recipe Questions & Answers
- → Can I make these ahead of time?
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Yes, you can assemble the rolls, slice them, and refrigerate on the baking tray for up to 24 hours before baking. Brush with egg wash just before popping them in the oven. Alternatively, bake them completely and reheat at 180°C for 5 minutes to refresh the flakiness.
- → What other fruit fillings work well?
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Apricot, strawberry, blackberry, and cherry preserves all make excellent substitutes. The key is using a thick, spreadable preserve rather than watery jam. For a more sophisticated version, try fig or orange marmalade with a pinch of cinnamon.
- → Why is my puff pastry not puffing properly?
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Keep your pastry cold throughout preparation. If it warms up too much, the butter layers melt before hitting the oven, preventing proper lamination. Work quickly, and if the pastry becomes soft, pop it in the refrigerator for 10–15 minutes before rolling and slicing.
- → Can I freeze these rolls?
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Absolutely. Freeze unbaked slices on a tray until solid, then transfer to an airtight container for up to 3 months. Bake from frozen, adding 3–5 extra minutes to the cooking time. Already-baked rolls freeze well too—just reheat gently before serving.
- → Do I really need the egg wash?
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The egg wash creates that beautiful golden sheen and helps the powdered sugar adhere better. For a dairy-free version, brush with heavy cream or melted butter instead. If skipping entirely, the pastry will still bake up flaky, just with a paler appearance.
- → How do I prevent the filling from leaking during baking?
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Leave a 1-centimeter border around all edges when spreading the preserves. Roll the pastry tightly but not so tight that the filling squeezes out. Place the slices cut side up rather than on their sides, and use parchment paper to catch any drips.
