Raspberry Jalousies

[Photograph: Carrie Vasios]

In this breakfast sweet, each puff pastry is scored to allow a peek at the filling of sweetened cream cheese and fresh raspberries.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Raspberry Jalousies

About This Recipe

Yield:makes 6 pastries
Active time:25 minutes
Total time:45 minutes
This recipe appears in: Weekend Baking Project: Raspberry Jalousies Wake and Bake: Raspberry Jalousies


  • 6 ounces cream cheese, at room temperature
  • 1/2 cup (about 3 1/2 ounces) sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 17.3 ounces puff pastry (defrosted if frozen)
  • 12 ounces raspberries, lightly chopped


  1. 1

    Adjust oven rack to middle position and preheat oven to 425°F. Line a baking sheet with parchment paper. In a small bowl, whisk together cream cheese, sugar, and salt until smooth; set aside. In a separate small bowl, whisk together egg with 1 teaspoon water.

  2. 2

    Lightly flour a clean work surface. Roll 1/2 of puff pastry into a 11 by 9 1/2-inch rectangle, positioning it so that the shorter side is at the top of your workspace. Cut rectangle into 3 equal vertical columns. Cover the bottom half of each rectangle with about 1 heaping tablespoon of the cream cheese mixture and cover with raspberries. Fold dough over to form a pocket and use your fingers to crimp and seal the sides of the dough. Slash horizontal lines across top of dough, 1/2-inch apart. Use your fingers to gently open cuts until filling peeks through. Brush each rectangle with egg wash and place on baking sheet. Repeat process with remaining dough.

  3. 3

    Bake pastries until golden, about 20 minutes. Transfer to a wire rack to cool slightly. Serve warm.


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