What the heck is this?
These are basically pain aux raisins (fancy French for “raisin bread”) but with a serious almond upgrade that’ll make your kitchen smell like a Parisian bakery. Picture this: buttery, flaky puff pastry rolled up with sweet cinnamon-sugar, plump raisins, and a generous sprinkle of sliced almonds on top. Then the whole thing gets baked until golden and crispy, dusted with powdered sugar, and served warm while the pastry is still crackling. It’s like a croissant and a cinnamon roll had a sophisticated French baby. These beauties look fancy enough for brunch with the in-laws but are actually pretty forgiving to make. Plus, they freeze like champions, so you can have bakery-quality pastries ready whenever you need to impress someone (or just treat yourself on a Tuesday).
Why You’ll Love This Recipe
- Looks like you went to culinary school, tastes even better
- Uses store-bought puff pastry (we’re not martyrs here)
- That perfect balance of sweet, buttery, and nutty
- Makes your house smell like a French patisserie
- Great for meal prep – make ahead and bake fresh
- Way cheaper than buying from an actual bakery
- Impressive enough for special occasions, easy enough for weekends
The Good Stuff You’ll Need
For the Pastries:
- 1 sheet frozen puff pastry, thawed
- 1/2 cup raisins (or currants if you’re feeling fancy)
- 1/3 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 1 egg, beaten (for egg wash)
- 1/2 cup sliced almonds
- Powdered sugar for dusting
Optional Pastry Cream Filling:
- 1/2 cup milk
- 2 egg yolks
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1 tbsp butter
Let’s Do This
Step 1: Prep Like a Pro
Preheat oven to 400°F and line a baking sheet with parchment.
If making pastry cream (totally worth it), whisk milk, egg yolks, sugar, and cornstarch in a small saucepan. Cook over medium heat, whisking constantly, until thick. Stir in vanilla and butter. Let cool.
Soak raisins in warm water for 10 minutes to plump them up, then drain.
Step 2: Roll It Out
Roll your thawed puff pastry into a rectangle about 12×16 inches on a lightly floured surface.
If using pastry cream, spread it thinly over the pastry, leaving a 1-inch border.
Mix brown sugar, cinnamon, nutmeg, and salt. Sprinkle evenly over the pastry.
Scatter those plump raisins all over like you’re decorating a masterpiece.
Step 3: The Roll
Starting from the long side, roll the pastry up tightly but gently (like you’re tucking it into bed).
Brush the seam with beaten egg to seal it.
Using a sharp knife, cut into 1.5-inch thick slices. Don’t saw – just press down and slice clean.
Step 4: Arrange and Shine
Place slices cut-side up on your prepared baking sheet, giving them some breathing room.
Brush tops with beaten egg wash for that gorgeous golden shine.
Sprinkle sliced almonds generously on top (don’t be shy).
Step 5: Bake to Golden Perfection
Bake 18-22 minutes until puffed up and golden brown.
The pastry should sound crispy when you tap it lightly.
Let cool on the pan for 5 minutes, then transfer to a wire rack.
Dust with powdered sugar while still slightly warm.
Step 6: Try Not to Eat Them All
Serve warm or at room temperature.
Watch people’s faces when they bite into that flaky, buttery goodness.
Try to save some for later (good luck with that).
Serving Suggestions
Perfect with coffee or tea for breakfast or afternoon snack.
Serve alongside fresh fruit for a fancy brunch spread.
Warm them slightly in the oven before serving for maximum impact.
A drizzle of simple glaze (powdered sugar + milk) takes them over the top.
Switch It Up
Chocolate Chip Version: Replace raisins with mini chocolate chips.
Apple Cinnamon: Dice a small apple and toss with the cinnamon sugar.
Cranberry Orange: Use dried cranberries and add orange zest to the sugar mix.
Savory Twist: Skip the sweet stuff and go with cheese, herbs, and sun-dried tomatoes.
Nuts About It: Try chopped pecans or walnuts instead of almonds.
Make-Ahead Tips
Assemble the pastries and freeze them unbaked on a tray. Once frozen, store in bags for up to 3 months.
Bake from frozen, adding 5-7 extra minutes to the baking time.
Baked pastries keep 2-3 days in an airtight container (reheat in a 350°F oven for 5 minutes).
The pastry cream can be made 2 days ahead and stored in the fridge.
Questions People Actually Ask
Q: Can I use phyllo dough instead? A: You could, but it won’t be the same. Puff pastry gives you those buttery, flaky layers that make these special.
Q: My pastry didn’t puff – what happened? A: Probably overworked or too warm. Keep it cold and handle gently. Also, make sure your oven is actually at 400°F.
Q: Can I make these gluten-free? A: Yes! Use gluten-free puff pastry (it exists and works great).
Q: They’re leaking filling everywhere – help! A: Don’t overfill, seal that seam well with egg wash, and make sure your cuts are clean.
Q: Can I use fresh fruit? A: Stick to dried fruit or you’ll have soggy pastries. Fresh fruit releases too much moisture.
Q: How do I know when they’re done? A: Golden brown color and they sound crispy when tapped. The bottoms should be golden too.
Print
Almond Raisin Pastries: French Bakery Vibes at Home
- Total Time: 45 minutes
- Yield: 8–10 pastries 1x
Description
These are basically pain aux raisins (fancy French for “raisin bread”) but with a serious almond upgrade that’ll make your kitchen smell like a Parisian bakery. Picture this: buttery, flaky puff pastry rolled up with sweet cinnamon-sugar, plump raisins, and a generous sprinkle of sliced almonds on top. Then the whole thing gets baked until golden and crispy, dusted with powdered sugar, and served warm while the pastry is still crackling. It’s like a croissant and a cinnamon roll had a sophisticated French baby. These beauties look fancy enough for brunch with the in-laws but are actually pretty forgiving to make. Plus, they freeze like champions, so you can have bakery-quality pastries ready whenever you need to impress someone (or just treat yourself on a Tuesday).
Ingredients
For the Pastries:
- 1 sheet frozen puff pastry, thawed
- 1/2 cup raisins (or currants if you’re feeling fancy)
- 1/3 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 1 egg, beaten (for egg wash)
- 1/2 cup sliced almonds
- Powdered sugar for dusting
Optional Pastry Cream Filling:
- 1/2 cup milk
- 2 egg yolks
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1 tbsp butter
Instructions
Preheat oven to 400°F and line a baking sheet with parchment.
If making pastry cream (totally worth it), whisk milk, egg yolks, sugar, and cornstarch in a small saucepan. Cook over medium heat, whisking constantly, until thick. Stir in vanilla and butter. Let cool.
Soak raisins in warm water for 10 minutes to plump them up, then drain.
Roll your thawed puff pastry into a rectangle about 12×16 inches on a lightly floured surface.
If using pastry cream, spread it thinly over the pastry, leaving a 1-inch border.
Mix brown sugar, cinnamon, nutmeg, and salt. Sprinkle evenly over the pastry.
Scatter those plump raisins all over like you’re decorating a masterpiece.
Starting from the long side, roll the pastry up tightly but gently (like you’re tucking it into bed).
Brush the seam with beaten egg to seal it.
Using a sharp knife, cut into 1.5-inch thick slices. Don’t saw – just press down and slice clean.
Place slices cut-side up on your prepared baking sheet, giving them some breathing room.
Brush tops with beaten egg wash for that gorgeous golden shine.
Sprinkle sliced almonds generously on top (don’t be shy).
Bake 18-22 minutes until puffed up and golden brown.
The pastry should sound crispy when you tap it lightly.
Let cool on the pan for 5 minutes, then transfer to a wire rack.
Dust with powdered sugar while still slightly warm.
Serve warm or at room temperature.
Watch people’s faces when they bite into that flaky, buttery goodness.
Try to save some for later (good luck with that).
Notes
Perfect with coffee or tea for breakfast or afternoon snack.
Serve alongside fresh fruit for a fancy brunch spread.
Warm them slightly in the oven before serving for maximum impact.
A drizzle of simple glaze (powdered sugar + milk) takes them over the top.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~285 kcal of pure French pastry bliss