RAISINS RECIPES

RAISINS RECIPES
Crunchy Cinnamon Raisin Buns
Ingredients
1. 1 (17.3 ounce) package Pepperidge Farm Puff Pastry Sheets

2. 1 egg

3. 1 tablespoon water

4. 1 1/2 cups raisins

5. 1 cup packed brown sugar

6. 1 teaspoon ground cinnamon

Directions
1. Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Heat

the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the

egg and water with a fork in a small bowl. Put baking cup liners in 12 (2 1/2-inch) muffin-pan cups.

2. Put the raisins in another small bowl and pour hot water over them to cover. Let stand for 5 minutes.

Drain. Add the brown sugar and cinnamon and toss to coat.

3. Unfold 1 pastry sheet on a lightly floured surface. Spoon half of the raisin mixture on the bottom

half of the pastry to within 1 inch of the edges. Brush with the egg mixture. Starting at the

short side closest to you, roll up like a jelly roll, pressing seam gently to seal. Tuck in the

ends to seal. Brush with the egg mixture. Place seam-side down on the work surface. Cut into 6 (2-inch)

slices. Place the slices, cut-side down into the prepared muffin-pan cups. Repeat with the remaining

pastry, raisin mixture and egg mixture. Brush with the egg mixture.

4. Bake for 25 minutes or until golden. Remove the pastries from the muffin-pan cups and cool on a wire

rack for 5 minutes. Serve warm.