Polish Raisin-Walnut Puffs – a delicious recipe with raisins, water, cornstarch, lemon juice, pastry, walnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium sized saucepan, bring raisins, water and butter to a boil.
2
Stir in cornstarch mixture and cook, stirring constantly, until thick.
3
Remove from heat and stir in walnuts, lemon peel, juice and vanilla.
4
Cool completely.
5
Thaw puff pastry for 20 minutes and unfold.
6
On a lightly floured surface, roll each sheet to a 9 x 15-inch rectangle, then cut into 3-inch squares.
7
Put about 2 teaspoons of filling in the center of each square; moisten corners of pastry with water and bring together to make a four cornered puff.
8
Press firmly to seal.
9
Bake on a cookie sheet in a preheated 400u00b0 oven for 12 to 15 minutes until golden.
10
Unbaked puffs may be wrapped tightly in plastic wrap and frozen until ready to bake.
318
kcal
Calories
29
g
Fat
12
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 c. dark seedless raisins, chopped, 1 c. water, 2 3/4 tsp. cornstarch, mixed with 1 Tbsp. water, 2 tsp. lemon juice, and more.
Yes, Polish Raisin-Walnut Puffs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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