Raspberry cream cheese pinwheels are flaky, sweet, and beautifully swirled with creamy filling and vibrant raspberry flavor. Made with buttery pastry wrapped around a lightly sweetened cream cheese mixture and fruit preserves, these little spirals bake up golden and irresistible.
They’re perfect for brunch spreads, holiday mornings, or simple afternoon treats. With minimal prep and eye-catching results, these pinwheels feel special without requiring complicated steps.
Ingredients You’ll Need
Simple ingredients come together to create these bakery-style pastries.
- 1 sheet puff pastry, thawed
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup raspberry jam or preserves
- 1 egg
- 1 tablespoon water
- Powdered sugar, for optional dusting
How to Make Raspberry Cream Cheese Pinwheels
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, gently roll the puff pastry into an even rectangle.
- In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the pastry, leaving a small border around the edges.
- Spoon the raspberry jam over the cream cheese layer and spread gently.
- Starting from one long side, roll the pastry tightly into a log.
- Slice the log into even rounds and place them flat on the prepared baking sheet.
- In a small bowl, whisk together the egg and water to create an egg wash.
- Brush the tops lightly with the egg wash.
- Bake until puffed and golden brown.
- Allow the pinwheels to cool slightly before dusting with powdered sugar if desired.
Tips, Variations & Storage
- Chill the rolled log for 10–15 minutes before slicing for cleaner cuts.
- Use parchment paper to prevent sticking and make cleanup easy.
- Swap raspberry jam for strawberry, blueberry, or apricot preserves.
- Serve warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat briefly before serving.
Frequently Asked Questions
Can I use crescent dough instead of puff pastry?
Yes, crescent dough can be used, though the texture will be softer and less flaky.
Why did my filling leak out?
Overfilling or spreading jam too close to the edges can cause leakage during baking.
Can I make these ahead of time?
Yes, assemble and slice the pinwheels, then refrigerate until ready to bake.
Do these need to be refrigerated?
Because of the cream cheese filling, they should be stored in the refrigerator after cooling.
Raspberry Cream Cheese Pinwheels
Ingredients
Method
- In a pot over medium-high heat, combine the frozen raspberries, water, and honey. Bring to a boil, then reduce heat to simmer.
- Add the chia seeds and let the mixture thicken for about 15 minutes. Remove from heat and stir in the vanilla extract to make the raspberry chia jam.
- Preheat your oven to 350°F (175°C). Roll out the crescent dough, pressing seams together so there are no gaps.
- Spread a layer of cream cheese evenly over the dough, then spoon the raspberry chia jam over the cream cheese.
- Carefully roll the dough into a log. Cut the log into 1-inch slices to form pinwheels.
- Place the pinwheels on a parchment-lined baking sheet, spacing them apart. Bake for 13–15 minutes or until golden brown.
Notes