Raspberry Cream Cheese Pinwheel Pastries

from 9 votes

Raspberry Cream Cheese Pinwheel Pastries star flaky puff pastry topped with lemony cream cheese, raspberry jam and fresh berries. These easy but impressive pastries are bursting with fresh raspberry flavor and are perfect for brunch or as a sweet treat!

Raspberry cream cheese pinwheel pastries on a dark marble countertop.

Flaky Puff Pastry Meets Creamy, Fruity Perfection

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.

Ingredients You’ll Need

Raspberry cream cheese pastry ingredients, including frozen puff pastry sheets, cream cheese and fresh raspberries.
  • Cream cheese: Soften to room temperature before you start. You want it to be really soft so you don’t get any lumps in the mixture. Pro tip: Forgot to take it out? Cut it into small cubes and let it sit for about 20-30 minutes to speed up the process.
  • Sugar: Sweetens the cream cheese filling just enough for perfect, not-too-sweet pinwheels.
  • Lemon juice & zest: A splash of fresh lemon juice and a little zest brightens up the filling and gives it a subtle citrusy zing that pairs perfectly with the raspberries. Be sure to zest your lemon before you juice it.
  • Vanilla extract: If you have homemade vanilla extract, this is the perfect recipe to use it in!
  • Puff pastry: Grab a 17.3-ounce package of frozen puff pastry (two sheets). Thaw it according to package instructions, and try to keep it cool while working with it—this helps maintain those flaky layers.
  • Raspberry jam: The jam adds a sweet, fruity layer that pairs perfectly with the tangy cream cheese. Use your favorite store-bought or homemade jam.
  • Fresh raspberries: Fresh or frozen (thawed and drained) raspberries will work. Just make sure to pat them dry if they’re frozen—too much moisture can lead to a runny filling, and nobody wants that!
  • Egg + 1 tablespoon water: This creates an egg wash that gets brushed on the fruit-filled pastries before baking for a golden and glossy finish.
  • Sanding sugar: For an extra touch of sparkle and crunch, sprinkle some sanding sugar on top.

See the recipe card for full information on ingredients and quantities.

How to Make Raspberry Cream Cheese Pinwheel Pastries

  1. Make the cream cheese filling. In a mixing bowl, beat the softened cream cheese, sugar, lemon juice, lemon zest and vanilla extract until smooth and creamy.
  2. Roll out the puff pastry and cut into squares. On a lightly floured surface, roll out each sheet of thawed puff pastry into a 10-inch square. Use a sharp knife or pizza cutter to cut each square into four smaller squares, so you have a total of eight. Transfer the squares to two baking sheets lined with parchment paper or Silpats.

  1. Fill the pastries. Add a dollop of the cream cheese mixture to the center of each square. Next, spoon a dollop of raspberry jam on top of the cream cheese, followed by a few fresh raspberries.

  1. Now it’s time to shape the pinwheels! Grab a sharp knife and make four diagonal cuts from the center of each square toward the corners, being careful not to cut underneath the cream cheese. Fold one corner of each section into the center, gently pressing it on top of the raspberries. Continue this process with each square. It looks like this:

  1. Brush with egg wash. In a small bowl, whisk together the egg and water. Brush each puff pastry all over with the egg wash, making sure to cover all the exposed pastry. And now’s the time to sprinkle a bit of sanding sugar over the top of each.

Pinwheel pastries brushed with egg wash and sprinkled with sanding sugar on a baking sheet.
  1. Bake in a 400ºF oven until golden brown and puffed around the edges. Keep an eye on them—they’ll bake up quickly in just 15-18 minutes!

Let the pastries cool slightly before serving. Enjoy them warm or at room temperature—they’re delicious either way!

For an extra layer of flavor, try drizzling the pastries with a simple 3-ingredient lemon glaze from my blueberry Danish recipe once they’ve cooled. The zesty sweetness pairs perfectly with the tart raspberries and creamy filling!

Tips for Perfect Raspberry Pastries

  • Work quickly with the puff pastry to keep it cool. If the pastry gets too warm, pop it in the fridge for a few minutes before continuing.
  • Pat the raspberries dry to avoid excess moisture, which can lead to soggy pastries.
  • Experiment with different jams and fruit combinations! Try strawberry, blueberry or apricot jam for a fun twist.

Serving Ideas: From Brunch to Dessert

These fruit-filled pastries are the ultimate multitaskers—perfect for a weekend brunch spread, a quick weekday breakfast with coffee or a last-minute dessert when guests pop by (I always keep a box of frozen puff pastry in the freezer!). I love serving them slightly warm alongside other brunch favorites like my popular fruit salad with honey-lime dressing, hash brown crust quiche and sheet pan pancakes. If I’m offering them as dessert, a light dusting of powdered sugar or a dollop of homemade whipped cream is all they need.

Storage and Reheating

Store leftover pastries in an airtight container in the refrigerator for up to 2 days. They’ll still taste great (I’ve eaten them many times 48 hours after making them!).

To reheat, pop them in a 250°F oven for 5-7 minutes. This will restore that just-baked warmth and flakiness, making them taste like they’ve just come out of the oven. Avoid microwaving them, as it can make the pastry soggy.

A golden brown Raspberry Cream Cheese Pinwheel Pastry.

More Recipes Made with Frozen Puff Pastry

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

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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.
Author: Kelly Senyei
5 from 9 votes
Raspberry cream cheese pinwheel pastries on a dark marble countertop.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
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.

Kelly’s Notes

  • Store leftover pastries in an airtight container in the fridge for up to 2 days. Reheat in a 250°F oven for 5–7 minutes to bring back that fresh-from-the-oven flakiness.
  • Swap the raspberry jam for your favorite variety! Strawberry, blueberry and even apricot are all delicious.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

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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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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5 from 9 votes

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Comments

  1. Helllo says:

    5 stars
    LOVE THESE!!!
    their so PRETTY!!!

    1. Kelly Senyei says:

      Thanks so much!

  2. Helllo says:

    5 stars
    LOVE THESE!!!
    Will definitely make them again.
    so simple to make but so delicious

    1. Kelly Senyei says:

      So glad you enjoyed it!

  3. Michelle says:

    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

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Michelle!

  4. Carole Wray says:

    Delicious, will definitely be baking again

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Carole!

  5. Diana Marino says:

    5 stars
    They look delicious.Will taste tomorrow

    1. Kelly Senyei says:

      I hope you enjoy the recipe, Diana!

  6. Doreen says:

    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!

    1. Kelly Senyei says:

      Woohoo! I’m so thrilled you enjoyed the recipe, Doreen!

  7. JOAN F LIO says:

    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.

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Joan!

  8. Kyleen Chambers says:

    Easy and yummy! I used premade pastry dough and it made the process effortless!

    1. Kelly Senyei says:

      Awesome! I’m so glad you enjoyed the recipe, Kyleen!

  9. Tanya says:

    Can you freeze these ?

    1. Kelly Senyei says:

      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.

  10. Eden Bunker says:

    are they American cups or British cups

    1. Kelly Senyei says:

      American :)

  11. christine buckley says:

    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. Kelly Senyei says:

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

  12. Connie says:

    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. Kelly Senyei says:

      Thank you so much for tuning in, Connie!

  13. Pam says:

    Should these pinwheels be served immediately or can I make them ahead and refrigerate them? How about freezing them?

    1. Kelly Senyei says:

      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.

  14. Joyce Powell says:

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

    1. Kelly Senyei says:

      Awesome! Enjoy!

  15. Mariana says:

    5 stars
    Thank you! One more question : how many can I make from one puff pastry package(2 sheets)?

    1. Kelly Senyei says:

      Hi Mariana – This recipe yields 8 pastries.

  16. Mariana says:

    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. Kelly Senyei says:

      Hi Mariana – The directions are underneath the ingredients :)

  17. Mary says:

    5 stars
    Made these this morning, amazing!!!!

  18. Geri says:

    We made them with canned cherry pudding it was delicious!

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Geri!

  19. Kel says:

    If there are extras, how should I store them?

    Thanks!

    1. Kelly Senyei says:

      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!

  20. Shifaza says:

    I tried it and its really yummy

  21. Ana says:

    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!

  22. Mh says:

    Tried these yesterday, delicious! Only had apricot jam on hand but it was fabulous still.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe!

  23. bhel conchada says:

    I just wanna try to make this recipe,, its look so yummy,,thanks for sharing ms.kelly,,i love it,

  24. Ev. says:

    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!

    1. Kelly Senyei says:

      Awesome! So glad you enjoyed the recipe!

  25. Ellie says:

    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. Kelly Senyei says:

      Thanks for your comment, Ellie! These really are best fresh :)

  26. Sara says:

    Can i use pie crust instead of puff pastry, not a baker here but i like to try!

    1. Kelly Senyei says:

      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!

  27. Tracy says:

    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!

  28. Andrea says:

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

    1. Kelly Senyei says:

      Hi Andrea – My apologies on the print button. I am aware of the issue and working on fixing it ASAP!

  29. Jodee Weiland says:

    This looks so delicious…love cream cheese and raspberries! What a great idea…thanks for sharing this recipe!

  30. mohammad Naeem says:

    Tnx Kelly for the post…a very tasty and easy to make the pastries….

  31. Ollie says:

    These are really tasty and easy to make! I really liked the lemony aftertaste of the cream cheese! Thanks! :)

  32. Julie @ HostessAtHeart says:

    These would make an impressive pastry for breakfast or brunch!

  33. Julie Blanner says:

    What a fun recipe! Love the display!

  34. sara says:

    These are so pretty! I love this recipe…the perfect breakfast pastry. :)

  35. Laura (Tutti Dolci) says:

    These are so gorgeous, I know I’d go for two also!

  36. Amy @Very Culinary says:

    Gorgeous!

  37. Elizabeth @ Confessions of a Baking Queen says:

    You have some self control sister, pastries filled with cream cheese and sweet juicy fruit are practically irresistible, it’s like you should get an award for resisting them for soooo long!! LOL They look beautiful in this design!!

  38. Phillip || SouthernFATTY.com says:

    Beautiful pin shapes! I finally got to making my own puff pastry recently…. Never again. Hah! These look delicious.

  39. Carrie Pacini says:

    The pinwheels are adorable.

  40. Jenny @ The Peachy Pair says:

    I don’t really care for raspberries, but these are so stinkin’ cute, I might have to try them anyways! Maybe use blueberries….

  41. Brenda @ a farmgirl's dabbles says:

    So fun! So pretty!

  42. Julie @ Lovely Little Kitchen says:

    These are one of the prettiest pastries I’ve ever seen! Love your blog!

  43. Tieghan says:

    Raspberries and cream cheese sound like such a great combo, Kelly!! I would so NEED not just one, but two!

  44. Matea says:

    I love desserts like this that look sophisticated but are actually really simple to make!

  45. Christy says:

    These look AMAZING!

  46. Kristi @ Inspiration Kitchen says:

    Gah!!!! These look amazing Kelly! And raspberries are my favorite fruit, followed by cream cheese. What? Cream cheese isn’t a fruit? It is where I live! :-)

  47. Katrina @ Warm Vanilla Sugar says:

    These little wheels are gorgeous! Love the recipe!

  48. Bianca @ Confessions of a Chocoholic says:

    I’d love to start my day with these! They look so pretty and delicious!