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Raspberry Puff Pastry Muffin

These raspberry puff pastry muffins are a perfect combination of sweet and tart flavors. The puff pastry creates a flaky texture, while the raspberries add a burst of fruity freshness that makes these muffins a great breakfast treat.

Tasty Team
83% would make again


for 8 servings

  • 2 sheets puff pastry
  • ½ cup butter (115 g), softened
  • 1 egg
  • ½ cup raspberry jam (160 g)
  • 8 raspberries
  • ½ cup powdered sugar (80 g)

Nutrition Info

  • Calories 528
  • Fat 35g
  • Carbs 47g
  • Fiber 1g
  • Sugar 16g
  • Protein 5g

Estimated values based on one serving size.


  1. Preheat the oven to 350°F (180°C).
  2. Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.
  3. Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.
  4. Take each half and fold the smooth part of the dough inward to create a spiral shape.
  5. Place spirals in a cupcake pan and brush the tops with egg wash.
  6. Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.
  7. Remove from the oven. Once cool, cut out the center of each cruffin and fill with raspberry jam. Top with a raspberry and sifted powdered sugar.
  8. Enjoy!
  9. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.