Danish Raisin Swirls (Pain aux Raisins) 葡萄丹麥酥卷
The very buttery, fluffly, golden Danish Raisin Swirls (Pain aux Raisins) ,very easy to make and so much better than the bakery one. Perfect for breakfast or for tea time, it is just delicious!
Once you learn how to make a Danish pastry dough, all the work hard is done! Then you can start to make different kind of Danish pastries, they always look so lovely at the bakery, with apricot, or chocolate, or raisin…all different shape.
This time we make these cinnamon and raisin Danish pastries, the method is like making cinnamon buns, roll it then slice it. The layers of the pastry is so buttery and fluffy, almost like puff pastry but is a bread. With the cinnamon, raisin and pastry cream, it is just perfect! Nothing better than the homemade fresh bake of….everything! 🙂
Take out third of the dough according to my Danish Pastry dough recipe , the short end face towards yourself, gently roll the dough into 30 × 40cm rectangle. Do not over roll it or the butter will leak.
Then spread the pastry cream on the dough, then sprinkle raisins and cinnamon on top. Roll it from the long-end tightly.
Slice the dough into 8 pieces and place on lined baking sheet with parchment paper. Cover with plastic wrap and let it rest for 40 minutes.
Brush some egg wash on the pastries, then pop in preheated oven at 220C for 20 to 25 minutes or until golden. Mix the apricot jam with hot water, then brush on top of the pastry to give it a nice shine. Let it cool on wire rack.
- 1/3 of the Danish Dough
- Pastry Cream
- 1 teaspoon grounded cinnamon
- 120 gram raisin
- 2 tablespoons apricot jam
- 1 tablespoon hot water
- Take out third of the dough according to my Danish Pastry dough recipe , the short end face towards yourself, gently roll the dough into 30 × 40cm rectangle. Do not over roll it or the butter will leak.
- Then spread the pastry cream on the dough, then sprinkle raisins and cinnamon on top.
- Roll it from the long-end tightly. Slice the dough into 8 pieces and place on lined baking sheet with parchment paper. Cover with plastic wrap and let it rest for 40 minutes.
- Brush some egg wash on the pastries, then pop in preheated oven at 220C for 20 to 25 minutes or until golden.
- Mix the apricot jam with hot water, then brush on top of the pastry to give it a nice shine. Let it cool on wire rack.
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