Raspberry Puff Pastry Rolls (Print Version)
Flaky pastry rolls with sweet raspberry filling and powdered sugar dusting
# Recipe Ingredients:
→ Pastry Components
01 - 1 sheet puff pastry (approximately 8.8 oz), thawed
02 - 1 egg, beaten for egg wash
→ Filling
03 - 3.5 oz raspberry preserves, seedless preferred
04 - 2 oz fresh raspberries, optional
→ Topping
05 - 2 tbsp powdered sugar for dusting
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Unroll the puff pastry sheet on a lightly floured work surface.
03 - Spread raspberry preserves evenly over the pastry, leaving a ½-inch border along all edges.
04 - If using fresh raspberries, distribute them evenly over the preserves layer.
05 - Starting from a long side, roll the pastry tightly into a log. Cut the roll crosswise into 8 equal pieces.
06 - Place the pastry slices cut side up on the prepared baking sheet, spacing them 2 inches apart.
07 - Brush the tops of each roll with beaten egg using a pastry brush.
08 - Bake for 18 to 20 minutes until the pastry is golden brown and fully puffed.
09 - Let cool on the baking sheet for 5 minutes, then dust generously with powdered sugar before serving.
# Expert Advice:
01 -
- The contrast between warm, flaky layers and sweet, tangy raspberry filling creates pure magic in every bite
- They come together in under 40 minutes but taste like something from a fancy French bakery
02 -
- Hot filling melts the butter layers in puff pastry, so room temperature preserves work better than heated ones
- These taste infinitely better warm, but do not rewarm them or they will lose that perfect flakiness
03 -
- Freeze the rolled log for 15 minutes before slicing if the dough feels too soft
- Brush off any excess flour before applying the egg wash to prevent pale patches