Prep 15 mins
Cook 20 mins
My son brought home a cooking book from his library day at school. He loves to look with me and to read kids cooking books for some kid recipes that he can help make! These were in it and I am mostly putting in here so that we can keep the recipe when he needs to return the book! They actually had 12 oz. of Puff Pastry, and used it to make 3 different things. I'm going to add the other too, Cheesy Twists and Hazelnut Palmiers too! This should make 6 fruity treats so this can probably easily be doubled or even tripled in needed. Enjoy!
- 4 ounces premade puff pastry, dethawed, but still stlightly chilled
- 1 egg, beaten
- 1⁄2 teaspoon sugar
- 1 tablespoon light brown sugar
- 1⁄3 cup raisins
- 1 tablespoon candied citrus peel or 1 tablespoon raisins
- 1 tablespoon softened butter
- 1⁄4 teaspoon nutmeg
- 1 tablespoon butter
- Set oven to 425 degrees and grease a baking sheet with some butter or pan spray. Put the puff pastry on a floured surface. Roll out the pastry until it is 1/8 inch thick. Cut out six circles with a round cookie cutter or the bottom of a glass.
- In a medium bowl, combine the raisins, candied peel, brown sugar, nutmeg, and the butter and mix together.
- Put a teaspoon of the filling onto each circle. Brush the edges with beaten egg and pinch the edges together. Turn the bundles over and press them flat. Cut two slits on the top. Brush the tops with the egg and sprinkle on the white sugar.
- Bake for about 15 minutes and the pastry is golden brown.