• Briefly mix soft butter and sugar, in a planetary mixer fitted with a paddle.
  • Add egg yolks and vanilla, mix until combined.
  • Mix in flour and salt on low until combined. Scoop dough onto a well floured surface and flatten into a rectangle.
  • Chill for an hour, roll out to ¼”. Chill for 20 minutes.
  • Take out and cut into 5” wide strips, measure out 100g of raisin paste per 12” of length.
  • Scoop filling into a piping bag and pipe a ½” wide line down the center of each strip.
  • Fold dough in carefully on both sides avoiding air pockets and roll into a uniform log.
  • Place seam-side down on parchment-lined sheet pans, flatten the top to create a rectangle.


  • Bake for 15-20 minutes at 325˚F.
  • Cool and cut into squares or diamonds.

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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