Description
Flaky puff pastry swirled with creamy lemon filling and sweet raspberry jam—an elegant, easy pastry perfect for brunch or tea.
Ingredients
1 sheet puff pastry (thawed, about 9″ × 9″)
4 oz cream cheese, softened
2 tbsp sugar
1 tsp lemon zest
2 tsp lemon juice
1/2 cup raspberry jam (seedless preferred)
1 egg, beaten (for egg wash)
Powdered sugar, for optional dusting
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Beat cream cheese, sugar, lemon zest, and lemon juice until smooth.
Roll out puff pastry into a 10″ × 10″ square.
Spread cream cheese mixture over pastry, leaving a ½” border.
Dollop raspberry jam on top and gently swirl with a knife.
Roll pastry into a log, seal edge, and cut into 8 equal slices.
Place on baking sheet, cut-side up. Brush tops with egg wash.
Bake 15–18 minutes, until golden and puffed.
Let cool slightly, dust with powdered sugar if desired.
Notes
Swap jam for blueberry or strawberry for variation.
Add almond extract for a classic bakery flavor.
Serve warm or at room temperature for best texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Pastry
- Method: Baking
- Cuisine: American, European-inspired
