Raspberry Puff Pastry Rolls (Printable)
Buttery puff pastry wrapped around raspberry preserves, baked until golden and finished with a dusting of powdered sugar for an effortless yet impressive sweet treat.
# What You'll Need:
→ Pastry Components
01 - 1 sheet puff pastry (approximately 9 oz), thawed
02 - 1 large egg, beaten
→ Filling & Finishing
03 - 1/3 cup raspberry preserves, seedless preferred
04 - 2 oz fresh raspberries (optional)
05 - 2 tbsp powdered sugar for dusting
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold puff pastry on a lightly floured surface. Spread raspberry preserves evenly, maintaining a 1/2-inch border along edges. Distribute fresh raspberries over preserves if using.
03 - Starting from one long edge, roll pastry tightly into a uniform log. Slice crosswise into 8 equal portions.
04 - Place rolls cut-side up on prepared baking sheet. Brush tops generously with beaten egg.
05 - Bake for 18-20 minutes until pastry is puffed, golden-brown, and fully cooked through.
06 - Cool on baking sheet for 5 minutes. Dust generously with powdered sugar immediately before serving warm.
# Expert Advice:
01 -
- They come together in under 40 minutes but taste like something from a European bakery
- The contrast of tart raspberry against flaky buttery pastry is absolutely irresistible
02 -
- If your pastry feels sticky or soft, pop it in the fridge for 10 minutes before rolling
- Seam side down helps the rolls hold their shape while baking
03 -
- A very sharp knife prevents the rolls from squishing when you slice them
- Work quickly once the pastry is out of the fridge to keep those butter layers distinct