Raspberry Rolls with Balsamic Preserves (Bakery-Style)
Original Recipe adapted by JojoM
Flaky, buttery raspberry rolls filled with homemade raspberry-balsamic preserves. A bakery-style laminated pastry with crisp layers and a vibrant fruity filling.
Bakery-Style Raspberry Rolls with a Gourmet Twist 🍓✨
These Raspberry Rolls with Balsamic Preserves bring together everything people love about classic French laminated pastries—crisp layers, buttery aroma, golden edges—with an unexpected depth from a glossy raspberry–balsamic filling. The combination is bright, tangy, fruity, and just sophisticated enough to make this feel like something you’d see in a boutique Parisian bakery.
The Magic of Raspberry-Balsamic Preserves 🍇➡️🍓
The heart of this recipe is the homemade preserves cooked to precise temperatures for shine and stability. The balsamic vinegar doesn’t make the filling sour—instead it intensifies the raspberry flavor, adding a rich, jammy complexity that balances the sweetness beautifully. Paired with the feuilletage of croissant dough, every bite gives you crisp edges, soft airy layers, and a gooey center.
Why These Rolls Bake So Beautifully 💛
Working with laminated dough can feel intimidating, but following standard croissant lamination techniques with chilled dough and high-fat butter ensures well-defined layers. When sliced and placed into sugared pastry rings, the rolls puff upward and caramelize around the edges, creating that signature bakery-style finish.
A final piping of the thickened preserves into the base ensures every roll is generously filled—no dry centers here!
Tips for the Best Results 🥐🔧
- Keep the dough very cold during shaping for neat, sharp layers.
- Use the highest-fat butter you can source for excellent lamination.
- Freeze the filled log briefly before slicing so the spirals stay perfect.
- Sugaring the pastry rings creates a glossy caramel edge you’ll love.
A Pastry Worth the Effort ⭐
These rolls take time, but they reward you with something truly special: flaky pastry with a vibrant jewel-toned filling that tastes like summer berries elevated to fine patisserie. Perfect for brunch, gifting, or any time you want a showstopping pastry that still feels warm and homemade.
Serving Ideas & Variations 🍽️
- Dust lightly with powdered sugar for a soft finish.
- Add a hint of lemon zest to the preserves for extra brightness.
- Serve warm to enjoy the preserves at their gooey best.
Frequently Asked Question ❓
Can I use fresh raspberries instead of frozen?
Absolutely—they cook down the same way, and temperature control ensures the preserves set correctly.
Enjoy every flaky, fruity bite! 🍓🥐✨
Raspberry Rolls with Balsamic Preserves (Bakery-Style)
Original Recipe adapted by JojoMFlaky, buttery raspberry rolls filled with homemade raspberry-balsamic preserves. A bakery-style laminated pastry with crisp layers and a vibrant fruity filling.
Chef's Tips
Chill the dough well before cutting to ensure clean, defined layers.
Use high-fat butter for the best lamination results.
The preserves thicken as they cool, making them easier to pipe.
A light sprinkle of sugar on the rings helps create caramelized edges.
Tools Used
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Ingredients
Croissant Dough
Raspberry-Balsamic Preserves
Assembly & Finishing
Instructions
Croissant Dough
- 1
Prepare the croissant dough following standard lamination steps, using the quantities listed.
- 2
Rest the dough according to traditional croissant procedures, including bulk fermentation and chilling periods.
Raspberry-Balsamic Preserves
- 1
Heat the superfine sugar and raspberry juice in a saucepan to 115°C (240°F).
- 2
Add frozen raspberries and cook until they release their juices.
- 3
Stir in glucose powder, pectin NH, and balsamic vinegar.
- 4
Cook the mixture to 104°C (220°F), then set aside to cool.
Assembly & Finishing
- 1
Roll the dough into a 40×20 cm rectangle at 3.5 mm thickness.
- 2
Spread a thin layer of raspberry-balsamic preserves over the surface.
- 3
Roll tightly from top to bottom to form a log.
- 4
Cut into 4 cm cylinders; freeze briefly if too soft to cut.
- 5
Place each piece into greased and sugared 6 cm pastry rings.
- 6
Let rise for about 2 hours at room temperature.
- 7
Bake at 175°C (350°F) for 25 minutes.
- 8
Fill each roll from the bottom with the remaining preserves using a pastry bag.
- 9
Cool on a rack before serving.
Comments & Reviews
Marco
5/1/2025
Not difficult but definitely a project—totally worth the effort.
Elise
4/2/2025
These came out so flaky and the balsamic raspberry filling is incredible!
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Nutrition Facts
Serving Size: 1 roll
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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