Raspberry Cream Cheese Pinwheel Pastries

from 7 votes

A top-down view of Raspberry Cream Cheese Pinwheel Pastries on a dark surface

In the latest installment of How Low Can Your Self-Control Go, I faced off against Raspberry Cream Cheese Pinwheel Pastries. Long story short, I embraced my professional taste-tester duties and sampled one fresh from the oven. And then I slowly and begrudgingly stepped away from the breakfast pastries.

An hour later, I’d eaten a mango fruit roll-up, a handful of pretzels, seven almonds, four chocolate-covered raisins and a string cheese. Everything. I literally ate everything except what I was really craving … a second pastry.

When tangy, vanilla-flavored cream cheese, juicy raspberries and puff pastry join forces, my self-control goes out the window. Breakfast, snack or dessert, these quick-fix pastries are worthy of a second serving (and then some). Thirty minutes start to finish? Sweet success indeed.

Raspberry Cream Cheese Pinwheel Pastries Recipe

Raspberry Cream Cheese Pinwheel Pastries Recipe

Raspberry Cream Cheese Pinwheel Pastries Recipe

Raspberry Cream Cheese Pinwheel Pastries Recipe

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Find more inspiration for easy puff pastry-inspired treats with these additional top-rated recipes.

5-Ingredient Strawberry Breakfast Pastries: Get the Recipe

5-Ingredient Strawberry Breakfast Pastries recipe on justataste.com

Blueberry Cream Cheese Pastries: Get the Recipe

Blueberry Cream Cheese Pastries #recipe

Cheesy Puff Pastry Baked Eggs: Get the Recipe

Cheesy Puff Pastry Baked Eggs recipe from justataste.com


Raspberry Cream Cheese Pinwheel Pastries

Forever a family favorite, Raspberry Cream Cheese Pinwheel Pastries are the ultimate reminder that easy eats can also be impressive. Puff pastry, lemony cream cheese and fresh berries.
Author: Kelly Senyei
5 from 7 votes
Raspberry Cream Cheese Pinwheel Pastries Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 8 pastries


  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
  • 1/2 cup raspberry jam
  • 1 1/2 cups fresh raspberries
  • 1 large egg
  • Sanding sugar (optional)


  • Preheat the oven to 400ºF and line two baking sheets with parchment paper or Silpats.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sugar, lemon juice, lemon zest and vanilla to the bowl and beat until combined. Set aside.
  • Roll out each sheet of thawed puff pastry on a lightly floured work surface until it is a 10-inch square. Cut each square into four smaller squares then transfer the squares to the prepared baking sheets so that they aren't touching one another.
  • Using a fork, prick the pastries all over then place a dollop of the cream cheese mixture (about 1 ½ tablespoons) into the center of each square, spreading it slightly into a small circle. Place a dollop of raspberry jam atop the cream cheese, and then place 3 to 4 raspberries on top of the jam.
  • Using a sharp knife, make four cuts from the center toward the edge of each square. (Do not cut underneath where the cream cheese is.) Fold one corner from each piece you've cut into the center, pressing it lightly atop the raspberries. Repeat the cutting and folding process with the remaining pastries.
  • In a small bowl, whisk together the egg with 1 tablespoon water. Brush each pinwheel all over with the egg wash. Sprinkle the exposed pastry with the sanding sugar (optional).
  • Bake the pastries for 15 to 18 minutes, or until golden brown and puffed around the edges.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 283kcal, Carbohydrates: 39g, Protein: 3g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 91mg, Potassium: 76mg, Fiber: 2g, Sugar: 20g, Vitamin A: 35IU, Vitamin C: 8.6mg, Calcium: 16mg, Iron: 1.1mg


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

5 from 7 votes

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Turned out so yummy!! I added a little extra lemon juice to the cream cheese filling and then topped with fresh huckleberries and made a powdered sugar drizzle for the top. They were gone before fully cooled

  2. 5 stars
    Just made these and love them! Used spreadable cream cheese as that’s all I had, and just did a half recipe…you never know, right?
    Full recipe next time!

  3. 5 stars
    Made these today for Father’s Day. Pretty easy with minimal ingredients. They came out perfectly. Everyone raved about them. My only comment about the recipe is you don’t need the full 8 oz. of cream cheese. You can get by with 4 oz.

See More Comments