Recipe by Frank Butcher
Some folks use Craisins in place of raisins as done in the Banbury Tart recipe. It is also great as a filling for cinnamon rolls. I have included three filling combinations - and I will vouch for the Orange-Craisin combination. Hope these are useful.
Top Review by mollypaul
This is nearly the same recipe as in the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. That recipe, however, contains 3/4 cups sugar, a little less cracker crumbs and only uses raisins.
- 1 cup raisins (aka Craisins) or 1 cup dried cranberries (aka Craisins)
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon butter, melted
- 3 tablespoons fine cracker crumbs or 3 tablespoons breadcrumbs
- 1 lemon, juice and zest of, grated
- 1 pie crust (for a single-crust pie)
Directions See How It's Made
- Preheat the oven to 350°F.
- Combine raisins through lemon juice and rind.
- Roll out the pastry dough to about 1/8-inch thickness.
- Cut into 3-inch squares.
- Place a scant tablespoon of raisin mixture in the centre of each square. Fold the square in half, forming a triangle. Seal the edges by brushing wi th water.
- Cut a small X in the top with a sharp knife. Bake for 20 minutes or until browned.
- Notes: Puff pastry can be used instead of pie crust. If so bake at 400 F for 15 minutes.