Today I bring you another breakfast/brunch pastry recipe. These Boysenberry Puff Pastry Rolls are just as quick, easy and tasty as my Cardamom Sugar Pastry Bites. I used boysenberry preserves because I had a half empty jar in the refrigerator. You know, use what you got.
Besides, I wanted to put another spin on this easy breakfast or even snack treat. I think you’ll prefer them for breakfast with a freshly brewed cup of coffee. Flaky, buttery, and not overly sweet even rolled in sugar.
Boysenberry Puff Pastry Rolls
Follow these 5 baking tips for success working with puff pastry:
- Ensure pastry is thawed but kept chilled until ready to use. You’ll need to work fast.
- Gather all your ingredients before starting the recipe.
- Use a very sharp knife to cut dough.
- Chill cut pastry in pan at least 20 minutes before baking in preheated oven.
- A side note: Feel free to use your favorite jams in this recipe. Recipe stays the same.
Boysenberry Puff Pastry Rolls
Now that we have the important tips out of the way, you’re ready to start preparing your rolls. Roll pastry dough into an 1/8-inch-thick rectangle on a lightly floured surface. Brands may vary in size but rolling dough thin is key other the pastries will be too gummy in the middle.
Once dough is rolled, spread butter in a thin layer over entire dough. Next, spread on boysenberry jam or jam of your choosing. Don’t overfill the dough because as you roll, the jam will ooze out. If you need more, use more.
Roll dough starting on long edge into a tight log. Cut log into approximately 10 pastry rolls. Place rolls cut side up in a muffin tin sprayed with non-stick cooking spray. Chill dough 20 minutes while oven is preheating.
Boysenberry Puff Pastry Rolls
Bake rolls for 30 minutes, covering with foil if browning too quickly. Cool in pan 10 minutes before rolling in cinnamon sugar and serving. Who knew breakfast could be so easy and delicious! Try raspberry, blueberry, and apricot jams when making these quick pastry rolls.
If you make this recipe or a variation, message or like below, #chowdownlowdown, @chowdownlowdown, or @michelleheyden.
Boysenberry Puff Pastry Rolls
1 sheet of puff pastry dough, rolled to 1/8-inch-thick rectangle
3 T. unsalted butter, softened, more if needed
3 T. boysenberry preserves (I used Scandinavian Delights), more if needed
Cinnamon sugar, for rolling
Heat oven to 350 degrees. Spray muffin tin with non-stick cooking spray and set aside.
On a lightly flour surface, roll puff pastry into 1/8” thick rectangle. Once rolled out, measure that you’ll be able to get at least 8 to 10 rolls. The rolls should be about 1 – 1 1/4” slices.
Spread softened butter into a thin layer, covering entire surface of dough.
Next, spread boysenberry preserves over butter layer. Be careful not to add too much as the jam will ooze out when rolling.
Roll dough into a log. Cut roll into 10 rolls and place cut side up in prepared pan.
Refrigerate rolls for 20 minutes. Bake for 30 minutes or until golden brown. Cover top with foil if browning to fast.
Place muffin tin cooling rack for 10 minutes. Run a knife around edges of pastry rolls to remove. Roll each pastry in cinnamon sugar and serve while warm.
Makes 10 pastry rolls.
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