Recipe

Raisin Breakfast Pastry

Details

Yields 36 pastries
Serves:
Serving size: (2 grains/breads)

INGREDIENTS

1-1/2 qt. California Raisins
3 c. Water

2-1/2 qt. All Purpose Flour
2-1/2 c. Granulated Sugar
1 tsp. Salt
2 tsp. Baking Soda
3/4 c. Vegetable Oil
1-3/4 c. Water
8 Whole Eggs
1-1/2 tbsp. White Vinegar
2-1/2 c. Quick Cooking Oats
1-1/4 qt. Raisin Filing (above)

DIRECTIONS

1. 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.
2. For Pastry: Combine flour, sugar, salt and baking soda in mixer bowl.
3. Add oil, water, eggs and vinegar. Mix until blended and dough forms. Divide into 4 equal balls.
4. 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.
5. 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 Information (per serving)

Calories 330(0% from fat); Total Fat 6g (sat 0.5g, mono 3g, poly 1.5g); Cholesterol 18mg; Protein 6g; Carbohydrates 65g; Fiber 3g; Iron 3mg; Sodium 147mg; Calcium 20mg