Easy Pain Aux Raisins

two baked pain aux raisins on a white plate.

4.50 from 28 votes

These light, flaky Pain Aux Raisins are a quick and easy French pastry your whole family will love! 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!

Prep Time 20

Cook Time 40

Total Time 1 45

Course Breakfast/Brunch

Cuisine French

Servings 8 servings

servings

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

Instructions

Preheat the oven to 375 F.
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.
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.
Top the crème with 1/4 cup of golden raisins. Cut the pastry sheet into 8 even 1 inch strips.
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.
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.
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.
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.
Glaze: When the pain aux raisins come out of the oven, brush them with the apricot glaze.
Allow them to slightly cool before eating. I prefer eating them fresh while they are still a little warm.

Notes

Note that the center will not dry out completely. It has custard. The more custard you add, the more moist it will stay.
Place the tray in the middle rack of the oven. Cooking time may be 1-2 minutes off, depending on your oven. Maybe more or less.
To save time, prepare the custard the night before and refrigerate.
Make sure the puff pastry thaws before unfolding and filling with cream.
Arrange the pastries on the sheet pan making sure to keep enough space between them so they will not touch when baking.
Use a floss to slice the rolls instead of a knife, this prevents the rolls from unrolling while you slice them. Tuck any outer raisins into the roll.
Soak the raisins before using.
Do not worry if you see the pastries puffing up while baking. Once they come out, they will deflate a little and take their shape.

Nutrition

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