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Overhead shot of homemade raspberry croissants recipe on a white marble counter with jam oozing out and flaky layers, captured in natural daylight for a homemade feel.

Raspberry Croissants Recipe

Flaky, buttery puff pastry filled with sweet-tart raspberry jam — these homemade raspberry croissants are easy, elegant, and perfect for brunch or weekend treats.
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Course: Breakfast, Brunch, Dessert
Cuisine: American, French
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time (for best flakiness): 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 croissants
Calories: 265kcal
Cost: $8

Equipment

  • 1 Rolling Pin To gently flatten puff pastry if needed
  • 1 Sharp knife or pizza cutter For cutting pastry sheets cleanly
  • 1 Pastry brush For applying egg wash evenly
  • 2 Baking sheets Light-colored metal prevents over-browning
  • 1 Fork with long tines For sealing and crimping edges
  • 1 Wire cooling rack Keeps bottoms crispy while cooling
  • 1 Parchment paper or silicone baking mat Prevents sticking and easy cleanup

Ingredients

Main Ingredients

  • 2 sheets Puff pastry dough Thawed but cold
  • 1 cup Raspberry jam or preserves Seedless preferred; seeded adds rustic texture
  • 1 whole Egg Beaten with 1 tablespoon water for egg wash
  • 2 tablespoon Granulated sugar For sprinkling on top before baking
  • 1 teaspoon Vanilla extract Enhances raspberry sweetness

Optional Cream Cheese Filling

  • 4 oz Cream cheese Softened; adds richness
  • 2 tablespoon Powdered sugar For sweetening the cream cheese
  • 0.5 teaspoon Almond extract Adds bakery-style flavor

Glaze

  • 0.5 cup Powdered sugar For glaze
  • 1–2 tablespoon Milk or cream Adjust for glaze consistency
  • 0.25 teaspoon Vanilla extract For glaze flavor

Instructions

  • Preheat oven to 400°F and line baking sheets with parchment paper.
  • Cut thawed puff pastry into rectangles; keep dough cold.
  • Mix cream cheese, powdered sugar, and almond extract until smooth.
  • Spread cream cheese and raspberry jam on each rectangle; fold and seal with a fork.
  • Brush tops with egg wash and sprinkle with sugar.
  • Cut small slits for steam to escape.
  • Bake for 18–22 minutes until golden brown.
  • Cool on rack for 5 minutes, then glaze lightly.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 265kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 140mg | Potassium: 80mg | Fiber: 1g | Sugar: 12g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1.2mg