Ingredients

1. 300g Blédor Multi Usages or Les Moulins farine blanche
2. 150ml Water
3. 30g Sugar
4. 3g yeast
5. 7g Salt
6. 125g Margarine for pastry
7. 1Egg (optional)
8. 100g Dried Grapes
9. 1 teaspoon jam or jelly

Preparation

1. Prepare a puff pastry or use ready-made rolled puff pastry.
2. Roll down the dough and divide into rectangular pieces. Spread with a vanilla-flavoured custard cream (see Choux à la crème recipe).
3. Sprinkle with raisins and roll the whole in the form of a sausage, to be sliced.
4. Place on a cooking tray greased or lined with baking paper. Leave to ferment for two hours.
5. Bake for 15 to 20 minutes in preheated oven at 215⁰C.
6. After baking, when still hot, ice with a jelly slightly diluted in water.