Easy Pain Aux Raisins

Ingredients

• 2 sheets puff pastry (Pepperidge Farm brand that's 17.oz. )
• 1 cup crème patissiere (Pastry Cream) (Click for recipe tutorial)
• ½ cup golden raisins (soak for 15 minutes with hot water and pat dry)
• ¼ cup apricot preserve (+2 tbsps. of hot water)
• egg whites (left over from cooking the pastry cream)

Steps

1. 1

   Preheat the oven to 375 F.

2. 2

   Soak the raisins for 15 minutes with hot water. I like doing this step so that the raisins soften up a little. Pat them dry completely once soaked. You can do this while the crème is cooling up to save time.

3. 3

   Assemble the pastries: Lay a sheet of puff pastry on a cutting board. Then spread custard evenly on the pastry sheet. I used 1/2 cup crème patissiere for each sheet. You can use a little more if you like, but keep in mind that the inside of the pastry will be more moist when you bake it.

4. 4

   Top the crème with 1/4 cup of golden raisins. Cut the pastry sheet into 8 even 1 inch strips.

5. 5

   Start by rolling one strip to form a roll. Then take a second strip and roll again around the first roll. Each sheet should make you 4 raisin pastries.

6. 6

   Brush pastries: Transfer the portions to a sheet pan lined with parchment paper. Brush each roll well with the some of the leftover egg whites.

7. 7

   Bake: Bake the pastries until the pain aux raisins are golden brown in color, between 28-30 minutes, depending on your oven. Mine took 28 minutes.

8. 8

   Right before the pastries come out of the oven, microwave the apricot preserve for 30 seconds with 2-3 tsps. of water in a small bowl. Mix well.

9. 9

   Glaze: When the pain aux raisins come out of the oven, brush them with the apricot glaze.

10. 10

    Allow them to slightly cool before eating. I prefer eating them fresh while they are still a little warm.