This post may contain affiliate links. Please see my disclosure policy.

Raspberry breakfast pastries are the perfect make-ahead breakfast! Made with puff pastry (a freezer essential!), these flaky bites are layered with sweetened cream cheese and dollops of sweet raspberry preserves. Recipe makes 12 pastries.

Raspberry Breakfast Pastries
Want to save this recipe?
Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!
Please enable JavaScript in your browser to complete this form.

Easy Raspberry Breakfast Pastries

Puff pastry – Unfold thawed puff pastry sheet on a lightly floured board and roll out into a 12 x 9-inch rectangle. Use a sharp knife to cut the rectangle into 12 squares, and transfer squares to a parchment-lined baking sheet, spacing them 1 inch apart.

Filling – Combine cream cheese, sugar, honey, salt, vanilla, and almond extract in a food processor; process until smooth.

Transfer mixture to a piping bag, and pipe (or spoon) filling into the center of each square. Top with a spoonful of jam (feel free to use any flavor you love).

Chill pastries – Freeze the squares until the filling is firm (about 90 minutes, or overnight if you’re assembling in advance).

Bake – Preheat oven to 400°F. Brush the sides of the pastry lightly with heavy cream and sprinkle with sugar.

Bake pastries for 15 minutes, until tops are golden. Rotate baking sheet and continue baking another 8 to 10 minutes, until pastry is puffed and golden (about 25 minutes total).

Let pastries cool a few minutes before serving with a dusting of powdered sugar.

Serving suggestion: Top the baked pastries with another spoonful of raspberry jam or fresh berries and enjoy!

Raspberry Breakfast Pastries

Make Ahead Danish Pastries

Freeze assembled pastries on a baking sheet, then transfer to a freezer bag and freeze up to 2 months. When ready to bake, brush with heavy cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.

Raspberry Breakfast Pastries

More delicious breakfast ideas:

Did you try this Raspberry Danish Pastry Recipe? Let me know by leaving a comment and rating below!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Raspberry Breakfast Pastries

Raspberry Breakfast Pastries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hr 40 mins (includes chilling)
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
Save Recipe

Description

Raspberry breakfast pastries are the perfect make-ahead breakfast! You’ll love these easy breakfast treats made with frozen puff pastry.


Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 4 oz full fat cream cheese, softened
  • 3 Tbsp sugar
  • 1 Tbsp honey
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 1/8 tsp pure almond extract
  • 1/2 cup raspberry preserves

Assembly

  • 1 Tbsp heavy cream
  • 2 Tbsp sugar

Instructions

  1. Line a rimmed baking sheet with parchment paper. Unfold puff pastry on a lightly floured board and roll out into a 12 x 9-inch rectangle. Use a sharp knife to cut the rectangle into 12 squares, and transfer squares to baking sheet, spacing them 1 inch apart.
  2. Combine cream cheese, sugar, honey, salt, vanilla, and almond extract in a food processor; process until smooth. Transfer mixture to a piping bag, and pipe (or spoon) filling into the center of each square. Top with a spoonful of jam. Freeze pastries on baking sheet until the filling is frozen, about 1 1/2 hours.
  3. Preheat oven to 400°F. Brush the sides of the pastry lightly with heavy cream and sprinkle with sugar.
  4. Bake pastries for 15 minutes, until tops are golden. Rotate baking sheet and continue baking another 8 to 10 minutes, until pastry is fully baked through. Place baking sheet on a wire rack, and let pastries cool slightly (15 to 20 minutes) before serving.

Notes

Make ahead: Freeze assembled pastries on a baking sheet, then transfer to a freezer bag and freeze up to 2 months. When ready to bake, brush with heavy cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.

Raspberry Breakfast Pastries

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

You'll also love:

Leave a comment

If you love this recipe, please consider leaving a star rating when you post a comment to help other readers. If you have a question, I'd love to hear from you too.

As always, thanks for your feedback!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 5 MB. You can upload: image. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  1. So lovely, Laura and love the simplicity of these delicious breakfast treats 🙂

  2. Made these today using blueberries. Yum yum. Added a little cinnamon to the cream cheese mix. Fast ez recipe…makes a quick evening dessert, with plenty left for the Am…I cut them a little smaller, as my counting skills were off
    When I was getting the puff pastry ready..lol. Dollop of whipped cream on top and the world is in order!