The puff pastry sheets are filled with crème patissiere and golden raisins, then baked to crispy perfection and glazed with apricot preserves to make a delightful treat!
Bring the milk to a boil. Add vanilla bean stalk.
In a bowl, mix egg yolks, sugar, corn starch, lemon zest. Add 1 tbsp. milk.
Once the milk boils, add it gradually into the egg mixture, whisking continuously.
Using a strainer, return the milk and egg mixture back into the pot and boil until it thickens up.
Once the custard cream thickens up, remove from heat. Add the butter and whisk.
Transfer to a glass bowl and cover with saran wrap. Allow to cool at room temperature before using.
Lay a sheet of puff pastry on a cutting board. Spread custard evenly on the pastry sheet.
Top the crème with the golden raisins. Cut the pastry sheet into 8 even 1 inch strips.
Roll the strip. Take a second strip and roll again around the first roll. Each sheet should make you 4 raisin pastries.
Transfer to a pan. Brush with egg whites. Bake for 28-30 minutes.
When the pain aux raisins come out of the oven, brush with apricot glaze. Slightly cool before serving.
– Prepare the custard the night before and refrigerate. – Baked pain aux raisins will keep at cool room temperature, in an air tight container,or covered with foil wrap for up to 2 days.