Raisin Breakfast Pastry

  • Yields 36 pastries
  • Details

    • Serving Size: (2 grains/breads)


    • 1 1/4 quarts Raisin Filing (above)
    • 1 1/2 quarts California raisins
    • 3 cups water


    • 2 1/2 quarts all-purpose flour
    • 2 1/2 cups granulated sugar
    • 1 teaspoon salt
    • 2 teaspoons baking soda
    • 3/4 cup vegetable oil
    • 1 3/4 cups water
    • 8 whole eggs
    • 1 1/2 tablespoons white vinegar
    • 2 1/2 cups quick-cooking oats


    For Raisin Filling:

    Process raisins with water in blender until smooth. Pour into non-reactive pan; bring to boil. Simmer 5 to 10 minutes. Cool.

    For Pastry:

    1. Combine flour, sugar, salt and baking soda in mixer bowl.
    2. Add oil, water, eggs and vinegar. Mix until blended and dough forms. Divide into 4 equal balls.
    3. Roll out, one ball at a time, on surface dusted with quick oats into 12 x 18-inch rectangle. Line bottom of 12 x 18-inch pan. Repeat.
    4. Spread 1/2 filling on top of each pan. Roll out and cover with another sheet of pastry. Press edges to seal. Score each pan 3 X 6 into 18 servings. Poke holes in top of each square. Bake 12 to 18 minutes at 400°F.

    Nutrition Facts Per Serving

    Calories 320 (16% from fat); Total Fat 6g (sat 0.5g, mono 3g, poly 1g, trans 0g ); Cholesterol 10mg; Protein 5g; Carbohydrate 63g; (Dietary Fiber 3g; Sugars 31g; ); Iron 3mg; Sodium 160mg; Calcium 22mg; Potassium 242mg

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