- 1 quantity Danish pastry, chilled
- Flour for dusting
- 1 quantity crème pâtissière
- 225g raisins
- 1 tsp ground cinnamon
- 2 medium eggs, beaten
- 150g apricot jam to glaze
- For the lemon icing 200g icing sugar
- 2 tbsp water
- Finely grated zest of 1 lemon
Makes about 24
Prep 2 hours
Bake 15 – 20 minutes
If you’re new to making pastries, this classic recipe is an ideal one to start with.
- 1. Line 3 or 4 baking trays with baking parchment or silicone paper.
- 2. Cut the rested dough in half. Roll one half out on a lightly floured surface to a large rectangle, about 7mm thick. Turn it 90°, if necessary, so a long edge is facing you. Smear half the crème pâtissière over the dough, leaving a clear 5cm margin along the near edge. Sprinkle half the raisins and cinnamon over the crème. Roll the dough towards you into a sausage, keeping it as tight as possible – give a gentle tug each time you roll to tighten the dough and give it a little tension. When you reach the end, roll the sausage back and forth a few times to seal the join. Repeat with the second piece of dough and remaining ingredients.
- 3. Cut the rolls into 3cm slices. Lay cut side up and apart on the baking trays and put each inside a clean plastic bag. Leave to rise at cool room temperature (18 – 24°C) until at least doubled in size, about 2 hours.
- 4. Heat your oven to 200°C. Brush the risen pastries with beaten egg and bake for 15 – 20 minutes until golden brown. Meanwhile, warm the apricot jam with a little water in a pan, then sieve. As you take the pastries out of the oven, brush with the jam and transfer to a wire rack to cool. For the icing, stir the ingredients together until smooth. When the pastries are cooled, drizzle the lemon icing over them.