Pain aux Raisins
Flaky pastry spirals filled with vanilla custard and plump raisins, finished with a shiny apricot glaze.
- Time1 hr 15
- LevelMedium
- Costabout £0.40 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the raisins in the hot water for 20 minutes, then drain well.
20 min - 2
Make the custard. Whisk the egg yolks, sugar and cornflour in a bowl. Heat the milk until steaming, then pour it over the yolks, whisking. Return to the pan and stir over a medium heat for 2 to 3 minutes until thick. Stir in the vanilla.
- 3
Pour the custard onto a plate, cover the surface with cling film and chill for 20 minutes until completely cold.
20 min - 4
Heat the oven to 200°C (180°C fan). Unroll the pastry, keeping it on its paper, with a long edge towards you. Spread the cold custard over it, leaving a 2 cm strip clear along the far long edge. Scatter the raisins over.
- 5
Roll up tightly from the long edge nearest you, ending on the clear strip, and press to seal. Chill for 10 minutes, then cut into 10 slices about 3 cm thick.
10 min - 6
Lay the slices flat, well apart, on a lined tray. Brush with beaten egg and bake for 18 to 20 minutes, until puffed and deep golden.
19 min - 7
Warm the apricot jam with 1 tsp water and brush it over the hot pastries. Cool on a rack.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
