Buttery Pastry with Raisin and Nut Filling

Serving: Serve warm for the best flaky texture. These pastries pair wonderfully with a cup of coffee or tea.

Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze the pastries for up to 1 month.

Variations:

Filling: You can swap raisins for dried cranberries or currants and use different nuts such as pecans or hazelnuts for variety.

Dough: If you prefer a sweeter dough, you can add a tablespoon of sugar to the dough mixture.

FAQ:

Can I use a different type of cream in the dough?

Yes, you can substitute sour cream with heavy cream or buttermilk, though sour cream provides a nice tang that helps balance the richness of the butter.

Can I make these ahead of time?

Yes! You can prepare the dough and filling ahead of time, assemble the pastries, and freeze them. When you’re ready to bake, just pop them in the oven straight from the freezer.

Enjoy these Buttery Pastry with Raisin and Nut Filling for a flaky, sweet, and crunchy treat that’s sure to impress!