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Recipe Date:
December 19, 2022
Serving Size:
Cook Time:
Imperial (US)
  • 1 cup softened unsalted butter
  • 6 ozs softened sour cream
  • 2 1/4 cups flour
  • 1/3 cup sugar
  • 1 tsp cinnamon
  • 8 ozs raspberry jam
  • 3/4 cup raisins
  • 2 tbsps cinnamon sugar
  • 1/2 cup crushed walnuts
  1. Using an electric mixer, cream the butter and sour cream until just well blended (15-20 seconds). Add flour and mix on low speed. 
  2. Divide the dough into 3 equal parts, flatten each into a rectangle roughly 6x4 inches. Wrap each in plastic and chill in refrigerator for at least 1 hour (can be chilled for up to 1 week if making an advance).
  3. Remove dough from the refrigerator and let warm slightly. In the meantime, preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
  4. In a small bowl, combine 1/3 cup sugar and 1 tsp cinnamon, set aside.
  5. Generously flour the counter and your rolling pin as well as the top of the unwrapped piece of dough and roll the dough out to a rectangle approximately 1/8 inch thick. Brush the excess flour from the dough and turn the long edge of the dough towards you.
  6. Leaving a 1/4 inch border, spread each rectangle of dough with a layer of jam.
  7. Along the edge of the jam on the long side of the dough, place a line of raisins.
  8. Sprinkle the jam with 2 tbsp cinnamon sugar and  2 1/2 tbsp crushed walnuts. 
  9. Starting at the raisin edge, roll the dough, gently tucking and tightening as you go. Finish with the seam of the roll facing down (important!) and cut the roll into 1 1/2 inch pieces.
  10. Brush water or melted butter on top of each piece and sprinkle with remaining cinnamon sugar.
  11. Place baking sheet in the oven and bake for 25 minutes or until the bottoms are light golden brown and enjoy!

Recommended Suhru Wine Pairing: Shiraz or Teroldego will compliment the nuttiness and fruit notes nicely. 

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