California Raisin Cream Cheese Jalousie

By Dan Basilio

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  • 1.

    Use the hook attachment of a mixer to mix all the ingredients, except the butter, together for 2 minutes.

    Add the softened butter and mix for another 3 minutes.

    Turn out the dough and form into a ball. Cover the bowl with cling wrap and ferment for 30 minutes.

    Prepare the butter pad by rolling the cold butter into a 12x8-inch rectangle between two sheets of plastic film.

    After 30 minutes, roll the dough into a 13x9-inch rectangle and envelop butter pad into the dough.

    Make three single turns to laminate dough.

    Roll dough out to 0.25 inches thick, then cut the dough into 3-inch circles, reserving some dough for the top lattice cover.

    Fill the cut-out dough circles with cream cheese filling and top with a generous portion of raisins. Cover filled circles with the lattice top.

    Brush with egg wash and proof for 15 minutes.

    Bake in a 180°C oven for 5 minutes, then lower temperature to 150°C until golden brown.

  • 2. California Raisin and Cream Cheese Filling

    Prepare filling by combining the cream cheese and egg yolk.