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Raspberry Puff Pastry Flower

Blossom into a baking pro with this stunning Raspberry Puff Pastry Flower! Impress your guests with a delightful combination of flaky puff pastry and sweet raspberry jam, perfect for any occasion.

Tasty Team
94% would make again

Under 30 minutes

Raspberry Puff Pastry Flower

Under 30 minutes


for 9 pastries

  • 1 sheet puff pastry
  • 1 egg wash
  • 9 raspberries
  • 2 tablespoons chocolate hazelnut spread
  • 1 powdered sugar, to taste

Nutrition Info

  • Calories 285
  • Fat 5g
  • Carbs 58g
  • Fiber 0g
  • Sugar 51g
  • Protein 1g

Estimated values based on one serving size.


  1. Cut the puff pastry into 9 equal squares.
  2. Taking one of the squares, cut in the middle of each corner making sure your cuts do not touch in the center.
  3. Place ½ teaspoon of hazelnut spread in the center.
  4. Fold each corner to the center and press down until the pastry sticks. Brush each side of the fold with egg wash.
  5. Brush each side of the fold with egg wash.
  6. Pinch the corners of each fold together to create a petal shape, creating 4 petals.
  7. Place a raspberry in the center.
  8. Preheat oven to 400˚F (200˚C).
  9. Repeat with the remaining pastry squares.
  10. Bake for 15–20 minutes, until pastry is golden brown and puffed.
  11. Serve with a sprinkle of powdered sugar.
  12. Enjoy!
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Raspberry Puff Pastry Flower