you can find the recipe on my website
can be combined with or replaced by dried cranberries
Vanilla cream filling
recipe in steps
Step by step
First you need to make the croissant pastry - it's a puff pastry, but it contains yeast. You can find the recipe on my website.
I like to make it the day before or even sooner and keep it in the fridge or the freezer (if it's more than 2-3 days).
When the pastry is ready and the cream is cooled, we set down to work.
Roll the dough out into a thin 24x40cm rectangle, you can see how I make it in my croissants or pain au chocolat recipe.
Spread vanilla cream evenly across the surface of the rectangle making sure you leave 1cm from the border.
Scatter evenly the washed and dried raisins over the filling.
Roll the dough into a log.
Then cut crosswise into slices of about 1.5-2cm width.
Carefully transfer the rolls to the baking sheet lined with parchment paper. Notice we leave some space between them.
Gently press each roll with your fingers to flatten them a bit, but without making them too thin.
Let rise for 2 hours, then brush the tops of the rounds with raw egg white.
Bake in the preheated oven at 200 degrees C for 15 minutes, then for another 5-10 minutes at 180 degrees C. Time may vary a bit depending on each oven, just make the necessary adjustments.
Let cool for a bit, then serve. Watch out, they are dangerously good and it's hard to stop eating...