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