Favorite Fall Recipes

Favorite Fall Recipes Raisin Pastry

Raisin Pastry
Makes 1 (8-inch) pastry
  • 1 cup raisins
  • ½ cup rum
  • 1 (14-ounce) package frozen puff pastry*, thawed (1 sheet)
  • 1 cup Almond Cream (recipe follows)
  • 1 egg, lightly beaten
  • 1 tablespoon vanilla sugar
  • 1 cup confectioners’ sugar
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 2 tablespoons heavy cream
  1. Preheat oven to 375°.
  2. In a small saucepan, heat raisins and rum over medium heat. Bring to a simmer, and remove from heat. Let stand for 30 minutes.
  3. On a lightly floured surface, roll puff pastry into a 15x10-inch rectangle. Using a sharp knife or pizza wheel, slice dough into 4 (10x3-inch) strips. Spread ¼ cup Almond Cream across each rectangle, and sprinkle each with ¼ cup soaked raisins. Roll each strip of dough, lengthwise, to make 4 logs. Starting with the first log, coil dough into a spiral. Continue the spiral with remaining 3 logs, tucking the ends under.
  4. Transfer spiral to an 8-inch springform pan. Brush with beaten egg, and sprinkle with vanilla sugar. Bake until golden brown, about 30 minutes.
  5. Meanwhile, in a small bowl, combine confectioners’ sugar, reserved vanilla bean seeds, and cream. Whisk to combine.
  6. Let pastry cool in pan for 10 minutes before releasing from springform. Let cool for
  7. minutes more before drizzling with glaze and slicing.
*For testing purposes, our test kitchen used Dufour Classic Puff Pastry.

Almond Cream
Makes approximately 1 cup
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 1½ teaspoons orange zest
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon rum
  • 2 large eggs
  • ¾ cup plus 2 tablespoons almond flour
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until creamy, 3 to 4 minutes. Add orange zest, vanilla bean paste, and rum. Reduce speed to medium-low, and add eggs, one at a time, scraping down sides between each addition. (Mixture might look broken at this point.) Gradually add almond flour, and mix until uniformly combined, about 1 minute. Cover and refrigerate for up to 2 weeks.

For more mouthwatering recipes perfect for autumn, see the
Fall Baking 2017 issue of Victoria Classics


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