Raisin Pockets
Delight in the warm, nostalgic charm of Raisin Pockets, a scrumptious handheld treat that's perfect for any time of day! These golden half-moon pastries start with a buttery, flaky crust made from scratch, enveloping a sweet and spiced filling of plump raisins, brown sugar, and a hint of cinnamon. With just 30 minutes of prep time and a quick bake in the oven, these homemade pastries come together effortlessly, making them a wonderful option for breakfast on-the-go, afternoon tea, or a cozy dessert. Whether served warm or at room temperature, their irresistible texture and rich flavor will have everyone coming back for seconds. Impress your family with this simple yet elegant recipe that truly elevates the art of baking! Keywords: raisin pockets recipe, easy pastry recipe, homemade flaky crust, spiced raisin filling, dessert ideas.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter, cold and diced
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 60 milliliters Cold water
- 150 grams Raisins
- 50 grams Brown sugar
- 1 teaspoon Ground cinnamon
- 10 grams All-purpose flour (for dusting)
- 1 large Egg, beaten (for sealing and brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, diced butter and use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing with a fork until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
While the dough chills, prepare the raisin filling. In a medium-sized bowl, mix the raisins, brown sugar, and ground cinnamon until evenly combined. Set aside.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Lightly dust your work surface with flour. Roll out the chilled dough to a thickness of about 3 mm (1/8 inch). Using a round cutter (approximately 10 cm or 4 inches in diameter), cut the dough into circles. Re-roll the scraps as needed.
Place a tablespoon of the raisin filling in the center of each circle. Brush the edges with a bit of beaten egg, then fold the dough over the filling to create a half-moon shape. Press the edges together and crimp them with a fork to seal.
Arrange the sealed pockets on the prepared baking sheet. Brush the tops with the remaining beaten egg for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the pockets are golden brown and cooked through.
Allow the raisin pockets to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 419.0 g | 152% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 197.5 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 250 mg | 19% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1559 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
