Easy Puff Pastry Raisin Roll Ups recipe idea with cream cheese. A delicious simple treat to bake in the oven with cinnamon and flaky pastry.
Puff Pastry Raisin Roll Ups
Bake these easy puff pastry raisin roll ups or pinwheels for a family snack or appetizer for game day. Simple and quick to make with cream cheese, and raisins with cinnamon and sugar. Used puff pastry for a delicious buttery, and flaky snack. Sweetness from the raisins and most delicious for all to enjoy. Oven cook and Baking recipe idea.
FAQ’s
What is the difference between a roll up and a pinwheel?
There is not much difference between a roll up or a pinwheel, as they are both classed as sandwiches. They make easy snacks and appetizers as they are so simple to put together. Great to pack for travelling and for school lunches. Whether baked with pastry or made with wraps or bread. Both are rolled up with fillings inside.
Can pinwheels be made the night before?
Yes, you could make your pinwheels or roll ups the day before. When using pastry or puff pastry, you can make the pinwheels or roll ups, and wrap them up in cling wrap plastic and keep in the fridge for the next day. Slicing them and then baking them for a warm snack. Eating them at room temperature or cold will be fine. They still taste nice.
How do you get pinwheels to stick together?
To keep the roll ups or pinwheels together you firstly add a layer of cream cheese or pate, over then apply your ingredients. Roll them up and wrap in cling wrap and chill for at least 15-30 minutes before you slice them. This way they will stay together when placed on the sheet pan before baking.
Ingredients for Puff Pastry Raisin Roll Ups
- puff pastry (bought)
- raisins
- brown sugar
- cinnamon
- cream cheese for spread
- egg
How To make Puff Pastry Raisin Roll Ups
Roll out your defrosted roll of puff pastry. Open it up on the paper, or place it on a floured surface. (do not leave it to long at room temperature, as it will be difficult to work with)
Spread thinly a little cream cheese over the pastry. (not to much as it will leave the center of the roll up uncooked and damp). Then sprinkle some cinnamon and sugar over the whole top. Add the raisins evenly.
Start to roll up the pastry length wise. Roll as tightly as possible. For easier use of the pastry roll it is recommended to wrap with cling wrap plastic and keep in the fridge for up to 20-30 minutes. To chill.
Preheat oven to 200 deg. C (400 deg. F)
Once it has been in the fridge it will be easier to work with. Slice the roll in half an inch slices. Not to thick.
Spray your sheet pan with a non stick or grease it with butter and you can optionally use a a wax proof or parchment paper.
Place your sliced puff pastry raisin slices on the greased sheet pan tray. Keep them about an inch apart for them to expand.
Beat your egg and lightly brush to top of the roll before you place them in the oven. This will give the bake a brown and crusty topping.
Bake for 25-30 minutes until they are golden and done.
Take them out and lay on a cooling rack. to cool a little, serve warm or at room temperature. add some sauce for dipping.
They are still tasty when cold or at room temperature. Serve with a bowl of tomato sauce or mustard or any other sauce you prefer just tops them off.
Serve as snacks or game day eats. You can make these ahead of time, wrap the uncooked pastry with cling wrap. When they are chilled slice and bake as this makes them so much easier to work with and keeps them together.
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Puff Pastry Raisin Roll Ups
Easy Puff Pastry Raisin Roll Ups recipe idea with cream cheese. A delicious simple treat to bake in the oven with cinnamon and flaky pastry.
- Prep Time: 10 min, chill time 30 min
- Cook Time: 25 – 30 min
- Total Time: 1 hr 10 min
- Yield: 12 1x
- Category: Snacks and Appetizers
- Method: Oven cook and baking
Ingredients
- 1 roll of puff pastry (bought)
- 1 cup of raisins
- 1/2 cup of brown sugar
- 1 teaspoon of cinnamon
- cream cheese for spread
- 1 egg
Instructions
- Roll out your defrosted roll of puff pastry. Open it up on the paper, or place it on a floured surface. (do not leave it to long at room temperature, as it will be difficult to work with)
- Spread thinly a little cream cheese over the pastry. (not to much as it will leave the center of the roll up uncooked and damp). Then sprinkle some cinnamon and sugar over the whole top. Add the raisins evenly.
- Start to roll up the pastry length wise. Roll as tightly as possible. For easier use of the pastry roll it is recommended to wrap with cling wrap plastic and keep in the fridge for up to 20-30 minutes. To chill.
- Preheat oven to 200 deg. C (400 deg. F)
- Once it has been in the fridge it will be easier to work with. Slice the roll in half an inch slices. Not to thick.
- Spray your sheet pan with a non stick or grease it with butter and you can optionally use a a wax proof or parchment paper.
- Place your sliced puff pastry raisin slices on the greased sheet pan tray. Keep them about an inch apart for them to expand.
- Beat your egg and lightly brush to top of the roll before you place them in the oven. This will give the bake a brown and crusty topping.
- Bake for 25-30 minutes until they are golden and done.
- Take them out and lay on a cooling rack.
- Eat them warm or at room temperature. They are still tasty when cold.
- Serve as snacks or game day eats.
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