Raspberry Breakfast Pastries

Raspberry Breakfast Pastries

  • Author: Laura | Tutti Dolci
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hr 40 mins (includes chilling)
  • Yield: 12 servings


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


  • 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


  • 1 Tbsp heavy cream
  • 2 Tbsp sugar


  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. 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.


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

Keywords: Raspberry, Jam, Puff Pastry

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