Raisin-filled Pastry Bars
Courtesy of California Raisin Marketing Board 24 Servings • 30 MIn. Prep Time • 30 Min. Cook Time| Ingredients |
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| Raisin Filling |
| 1-1/2 c. California raisins |
| 3/4 c. water |
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| Dough |
| 2-1/2 c. flour |
| 1/3 c. granulated sugar |
| 1/4 tsp. salt |
| 1/2 tsp. baking soda |
| 3 Tbsp. vegetable oil |
| 6-8 Tbsp. water, divided |
| 1 egg |
| 1-1/4 tsp. distilled white vinegar |
Directions:
1. For Filling: Combine raisins and water in small saucepan. Bring to boil and simmer until all water is evaporated. Cool and process in food processor or blender until smooth paste. Set aside to cool. (See Chef's Note below for other ways to prepare Filling)
2. For Bars: A day or two ahead, oil a 9X13-in. jelly roll pan or line it with parchment paper; set aside. Preheat oven to 375°F.
3. Then, combine flour, sugar, salt and baking soda in work bowl of food processor or mixer. Mix together. In small bowl, beat egg to combine thoroughly. Measure 2 Tbsp. beaten egg into a second small bowl, reserve any remaining egg in first bowl.
4. Combine measured egg in second small bowl with oil, and mix together; add to dry ingredients and process or mix or pulse until crumbly. In same small bowl, mix 4 Tbsp. water with vinegar and add to dry ingredients, a little at a time, adding additional water, 1 Tbsp. at a time, as needed; process or mix after each addition until dough forms ball and cleans the sides of bowl.
5. Turn onto lightly floured surface; knead together until smooth. Divide into two equal balls. Roll out one ball to 9X13-in. rectangle; fold in half and arrange flat on bottom of prepared pan. Make diagonal cuts about 1 in. apart from outer edges to within 1-3/4 in. of fold at center. Open and spread dough flat; then, spread one-half of Raisin Filling evenly down center.
6. To make braid, fold and overlap strips of dough from alternate sides of filling. Repeat with remaining dough and filling to make 2 braids.
7. Brush generously with reserved egg and bake at 375°F for 20 to 30 min. or until golden brown and done.
8. Cool; cut each braid into 12 bars and store in airtight container at least 24 hr. before serving.
Chef's Notes: Raisin Filling may also be prepared by processing 1-1/2 c. raisins with 6 Tbsp. of water in a food processor until smooth. OR combine 1-1/2 c. raisins with 6 Tbsp. water and soak overnight before processing, if time allows.
Visit www.loveyourraisins.com/recipes/ for more raisin recipes!
Nutrition:
Calories: 110; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 10mg; Total Carbs: 20g; Fiber: 1g; Sugar: 10g; Protein: 2g; Sodium: 55mg;