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

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Breakfast

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.
5 from 3 votes
Raspberry Cream Cheese Pinwheel Pastries Recipe
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 8 pastries

Ingredients 

  • 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)

Instructions 

  • 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!

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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.


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Nutrition

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

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Comments

    1. Hi Tanya – I’ve never tried freezing them so I’m not sure what the texture would be like and how the reheating would work.

  1. Kelly, I watched this on the Hallmark Channel. This looks so good. I just don’t know how to cut the pastry for the pinwheel effect. Could you please tell me?

    1. Hi Christine – The ingredient list and directions are listed above. Thanks so much for tuning in!

  2. Good morning Kelly. This recipe looks yummy. Saw you on Home and Family this morning. You did an awesome job showing how to make this cute pastry. Thanks for sharing.

    1. Hi Pam! You could make them up to 24 hours in advance and store them in an airtight container in the fridge. They’ll still taste great (I’ve eaten them many times 24 hours after making them!). And I’ve never tried freezing them so I’m not sure what the texture would be like and how the reheating would work.

  3. 5 stars
    Just made these, they look and smell great, bringing them to a party. I did make smaller squares and made 18.

  4. I love to do this ,but there is no instructions anywhere,just pictures and ingredients.please send instructions,I am ready to make them. Thank you

    1. Hi Kel – They’re definitely best served the day they’re baked, but they can be stored in an airtight container in the fridge. Enjoy!

  5. I made these today and they’re sooo good! Mine didn’t come out as nicely as yours, but the filling stayed on the puff pastry for the most part. This recipe is definitely a keeper. Thanks!

  6. I made these for breakfast this morning with puff pastry made from scartch (I got up inhumanly early to do so) and they were absolutely amazing! Then, I ate a half-thawed pizza pocket for lunch… Great recipe! Loved it!

  7. Hi Kelly,
    Thanks for the recipe these look so sweet. Do you think they could be made the day before an event or do they need to be eaten fresh?
    Thanks :)

    1. Hi Sara – I have never tried this recipe with pie crust, but I don’t think it’d puff as much as would be desired if eating it with this simple filling. Hope that helps!

  8. I just made these for breakfast and they were delicious! I made a few modifications worth mentioning. My mom can’t eat sugar, so I reserved a bit of the cream cheese mixture before adding sugar, and made her pastry without jam as well. She loved it! It was the first time she had ever had a pastry at breakfast. I didn’t have raspberry jam, so I used blackberry preserves. I also don’t care for sugar on pastries, so I made a quick icing drizzle with powdered sugar, cream, and vanilla. I let the pastries cool for 5 minutes before adding the drizzle. These were fantastic! And beautiful! Thanks for the recipe!

  9. Your “print this” button isn’t working on any of your recipes in my google chrome browser (ad-block is paused) :(

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