These raspberry puff pastry bites are flaky, fruity, and just the right size for snacking. Think of them as mini turnovers—crisp golden pastry filled with sweet raspberry jam and baked until perfectly puffed. They come together fast and look great on a dessert board or brunch spread.
Why you’ll like them: they use store-bought puff pastry, so you get that light, airy texture without the work. And because they’re bite-sized, they’re easy to serve at parties or just enjoy with your afternoon coffee. Simple, pretty, and hard to stop eating.
Helpful Tips
- Keep your puff pastry cold until you’re ready to use it—this helps it puff up better in the oven.
- Don’t overfill each square with jam. A little goes a long way and keeps things from getting messy as they bake.
- Dust with powdered sugar after baking for a pretty finish, or drizzle with a quick glaze if you want them extra sweet.
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Raspberry Puff Pastry Bites
These raspberry puff pastry bites are flaky, fruity, and just the right size for snacking.
Ingredients
- 1 sheet puff pastry thawed
- ⅓ cup raspberry jam
- 1 egg for egg wash
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly flour your work surface and unfold the puff pastry sheet. Cut into small squares, about 2×2 inches.
- Add a small dollop of raspberry jam (about ½ teaspoon) to the center of each square.
- Fold each square into a triangle, sealing the edges by pressing with a fork.
- Whisk the egg and brush the tops of the pastries lightly with egg wash.
- Bake for 12–15 minutes, or until golden and puffed.
- Let cool slightly, then dust with powdered sugar if desired.
- Serve warm or at room temperature.
Nutrition
Calories: 69kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 7mgSodium: 28mgPotassium: 12mgFiber: 0.2gSugar: 2gVitamin A: 10IUVitamin C: 0.4mgCalcium: 3mgIron: 0.3mg
Tried this recipe?Let us know how it was!
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.