MenuCulture Menu, Recent Posts
Pain aux raisins
Pain aux raisins
Pain aux raisins is a delicious French pastry made with buttery, flaky dough that is rolled with a sweet pastry cream and raisins. It’s a popular breakfast treat or snack in France and it pairs perfectly with a cup of coffee or tea.
Shop ingredient links on Amazon.com
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Ingredients
- 1 sheet puff pastry
- 1/4 cup raisins
- 1/4 cup sugar
- 1/4 cup butter softened
- 1/4 cup pastry cream
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, soak the raisins in warm water for about 10 minutes to plump them up. Drain and pat dry.
- Roll out the puff pastry sheet on a floured surface into a rectangle.
- Spread the softened butter evenly over the puff pastry.
- Sprinkle the sugar over the butter, then spread the pastry cream on top.
- Scatter the raisins over the pastry cream.
- Starting from one edge, roll the puff pastry into a log.
- Cut the log into 1-inch slices and place them on a baking sheet lined with parchment paper.
- Beat the egg and brush it over the top of each Pain aux raisin. 10.Bake in the preheated oven for 15-20 minutes or until the pastries are golden brown.
- Let them cool slightly before dusting with powdered sugar.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 459kcal (23%)Carbohydrates: 51g (17%)Protein: 7g (14%)Fat: 26g (40%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 52mg (17%)Sodium: 201mg (9%)Potassium: 184mg (5%)Fiber: 2g (8%)Sugar: 15g (17%)Vitamin A: 117IU (2%)Vitamin C: 1mg (1%)Calcium: 57mg (6%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Tried this recipe?Cook It, Sell It! Open A Kitchen
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.