John Myers
Puff Pastry Rolls with Raisins
The perfect puff pastry rolls with raisins recipe with a picture and simple step-by-step instructions.
- 40 g Sugar
- 20 g Vanilla sugar
- 1 Pc. Egg
- 60 g Butter
- 60 g Flour
- 4 g Baking powder
- 275 g Puff pastry roll
- 60 g Raisins
- 60 g Coffee cream with powdered sugar
- Preheat the oven to 175 ° C fan oven. Line the baking sheet with parchment paper.
- Mix the first four ingredients in a bowl until smooth. Add baking powder and flour through a sieve and knead into a dough.
- Roll out the puff pastry and spread the dough on top. Leave about 3-4cm free at the beginning and end. Brush the end with the whipped cream so that the roll holds together better.
- Spread the raisins evenly on the dough and roll up the puff pastry. Press down the coated end a little.
- Cut the roll into approx. 12-14 slices. !! Get the knife wet !! Place the snails with the cut side on a baking sheet and bake at 170 ° C for about 20 minutes.
tip
- If you like it, you can work 50g marzipan into the dough, but then use 20g sugar, 10g butter and 10g less flour.
- You can put the raisins in rum the day before.
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