Raisin Swirl Pastry

Step 1

Thaw the 1 sheet puff pastry according to package directions, usually 30-40 minutes at room temperature, until it unfolds easily without cracking.

Step 2

In a small bowl, mix 0.5 cup raisins, 0.25 cup brown sugar, and 1 tsp cinnamon. Melt 2 tbsp butter and brush it over the pastry sheet.

Step 3

Sprinkle the raisin mixture evenly over the buttered pastry, leaving a 1-inch border at the far edge. Press the raisins gently into the dough.

Step 4

Roll the pastry tightly from the near edge to the far edge, like a jelly roll. Pinch the seam to seal, then place seam-side down on a baking sheet lined with parchment.

Step 5

Beat 1 large egg with 1 tbsp water and brush the egg wash over the entire roll. Chill in the freezer for 15 minutes to firm up the dough.

Step 6

Preheat oven to 400°F. Slice the chilled roll into 8 equal rounds, about 1 inch thick, and place them cut-side up on the baking sheet, spacing 2 inches apart.

Step 7

Bake for 20-25 minutes until golden brown and puffed. While warm, whisk 0.5 cup powdered sugar with 1 tbsp milk and drizzle over the pastries. Serve warm or at room temperature.