Apple and raisin pastries

I often make these apple and raisin pastries, especially when I need something quick for a snack or a fasting breakfast. One day I had a sheet of dough and a large jar of sautéed apples in the freezer, so I didn't think twice. I thawed the dough, carefully added the apples and raisins, and in half an hour they were ready.

Quick info

Total time: 50 minutes (including cooling)
Servings: 10-12 small pastries or 6-8 larger ones
Difficulty: Easy

Ingredients

1 package puff pastry (approx. 400-500 g, Bella or similar)
1 jar of 800 g sautéed apples (or 700-800 g grated apples quickly sautéed with 2 tablespoons sugar and a bit of cinnamon)
100 g raisins
Powdered sugar for decoration

Preparation method

1. Take the puff pastry out of the freezer and let it come to room temperature until completely thawed, about 30-40 minutes.

2. Roll out the dough on a lightly floured surface. You can use a rolling pin if you want thinner sheets or keep the thickness from the package.

3. Cut out shapes as desired. I like 10 cm diameter circles for small pastries or rectangles of 8x12 cm for more classic ones.

4. In a bowl, mix the sautéed apples with the raisins. If the apples are very juicy, squeeze them a bit to avoid making the dough too wet.

5. Place a good tablespoon of filling on each piece of dough. Close the pastries—you can fold them in half or place one disc over another and press the edges with a fork.

6. Transfer the pastries to a baking tray lined with parchment paper. Prick each pastry a few times with a toothpick to prevent them from puffing up uncontrollably in the oven.

7. Place the tray in a preheated oven at 190°C. Bake for 20-25 minutes until the pastries are golden brown on the edges.

8. Remove them to a rack and let them cool for 10-15 minutes. Dust with powdered sugar.

Why I make this recipe often

These pastries come together quickly when I have jarred apples or dough in the freezer. They are good warm or cold and keep well for a day or two. I like that they don't make much mess and don't require hard-to-find ingredients.

Tips and variations

Tips

The dough is easier to work with if it is not completely soft but also not too hard.
Do not put too much filling, or the dough may break, or the pastry won’t seal properly.
If you want the edges sealed better, lightly wet them with a little water.
Use a spatula to move the pastries to the tray, especially if the filling has liquid.

Substitutions

The sautéed apples from the jar can be replaced with any sautéed and cooled apples, possibly with a bit of cinnamon or brown sugar.
Raisins can be omitted or replaced with dried cranberries, plums, or even chopped nuts.
Frozen puff pastry can be swapped with phyllo dough (layered with a bit of oil on each layer).

Variations

You can add a bit of grated lemon zest or vanilla essence to the filling.
For a more festive look, cut out star or heart shapes from the dough, or place a small flower shape of dough on top of each pastry.
You can make a savory version with potatoes and onions, but then do not add sugar.

Serving ideas

They are great with coffee or tea, in the morning or as a snack.
You can take them packed for school or work.
If it’s not fasting, the pastries also go well with a bit of yogurt on the side.

Frequently asked questions

1. Can I use fresh apples instead of jarred ones?
Yes, grate the apples, sauté them for 10 minutes with 2 tablespoons of sugar and a pinch of cinnamon, then cool them before adding to the dough.

2. Can baked pastries be frozen?
Yes, after they have completely cooled, place them in a container with a lid. They keep well for up to a month. Reheat directly in the oven without thawing.

3. How can I prevent the filling from leaking onto the tray?
Use well-drained filling and do not overload. Carefully seal the edges and press well.

4. Can I use homemade dough?
Yes, but the preparation time increases, and the final texture is slightly different. Using frozen puff pastry is quicker.

5. Can I use other types of fruit?
You can try using sautéed pears or quinces mixed with raisins or nuts.

Nutritional values

For a small pastry (from a batch of 12):

Energy: ~170 kcal
Carbohydrates: 28 g
Protein: 2.2 g
Fat: 5 g
Fiber: 1.2 g

Values may vary depending on the brand of dough and filling.

Storage and reheating

After cooling, the pastries can be stored at room temperature, covered, for up to 2 days. For longer storage, place them in the refrigerator in a container for up to 4 days. Reheat in the oven or toaster for 5-7 minutes. If you want them crispier, do not cover them with foil while they are warm.

We let the dough thaw at room temperature. Once it has thawed, we flour the work surface and roll out the dough, cutting it into shapes of our choice. Then, we fill them with sautéed apples mixed with raisins. We place the pastries on a baking tray lined with parchment paper, prick them with a fork here and there, and put them in the preheated oven. They are ready when they start to turn golden brown. We dust them with sugar. They are easy to make, delicious, and impressive.

 Ingredients: 1 package of puff pastry Bella, 1 jar of 800 g with sautéed apples, 100 g raisins, powdered sugar

 Tags:  apple pie fasting recipes