- 1 pre-rolled puff pastry
- 50g dry raisins
- 2 teaspoons sugar
- 200g cashew butter (or smooth peanut butter)
- Vegetable oil for the baking tray
Preheat the oven at 180°C.
Measure 50ml water and dilute the 2 teaspoons of sugar in it. Now add the raisin and soak for 1 hour, then drain and pat dry. Set aside.
If the butter you are using is slightly hard place it in the oven for a few minutes to soften then, kneed with the back of a spoon or a spatula to make as creamier and as spreadable as soft butter.
Unroll the puff pastry on a flat surface but, keep it on its baking paper. Spread on it
the soften cashew butter then sprinkle on top the now drained raisins and roll the pastry length ways. (follow the sequence in pictures below)
Place in the oven to bake for 12 minutes at 180°C.
Leave to coll for few minutes before serving. Enjoy!