Raspberry Puff Pastry Rolls (Printable)
Flaky pastry rolls filled with raspberry preserves and topped with powdered sugar
# What You'll Need:
→ Pastry
01 - 1 sheet puff pastry (approximately 8.8 oz), thawed
→ Filling
02 - 3.5 oz raspberry preserves, seedless preferred
03 - 2 oz fresh raspberries (optional, for enhanced flavor)
→ Topping
04 - 1 large egg, beaten for egg wash
05 - 2 tbsp powdered sugar for dusting
# How to Cook:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper to prevent sticking.
02 - Unroll the thawed puff pastry sheet on a lightly floured work surface.
03 - Spread raspberry preserves evenly across the pastry, maintaining a ½-inch border along all edges.
04 - Distribute fresh raspberries evenly over the preserves if using.
05 - Starting from a long side, roll the pastry sheet tightly into a uniform log.
06 - Slice the log into 8 equal pieces using a sharp knife.
07 - Place the slices cut side up on the prepared baking tray, spacing evenly.
08 - Brush the tops of each roll with beaten egg for golden coloring.
09 - Bake for 18-20 minutes until golden brown and fully puffed.
10 - Allow to cool slightly, then dust generously with powdered sugar before serving.
# Expert Advice:
01 -
- These rolls come together in under 40 minutes with almost zero effort
- The contrast between buttery, flaky layers and tart raspberry filling is absolutely perfect
02 -
- Warm puff pastry becomes unworkable fast. If your pastry starts getting floppy or sticky, pop the whole thing in the fridge for 10 minutes and continue.
- Use the sharpest knife you have or a thin piece of unflavored dental floss to slice the log. Pressing down with a dull knife squishes the pastry layers together.
03 -
- Freeze your baking tray for 10 minutes before arranging the rolls. The cold surface helps the pastry hold its shape in the oven.
- Work quickly once the pastry is out of the fridge. Warm puff pastry loses its ability to puff properly.