Raisin Pockets Recipes

Steps:

• Combine the raisins, water, sugar, flour, lemon zest, and cinnamon in a small saucepan over medium heat. Bring to a simmer. Cook, stirring frequently, until most of the liquid is absorbed, 3 to 5 minutes. Transfer to a food processor. Process until smooth. Refrigerate filling until cool and thickened slightly, about 1 hour.

Steps:

• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the granulated sugar and butter on medium speed until light and fluffy, about 2 minutes. Add the egg, yogurt, vanilla, and lemon zest, and beat to incorporate. Reduce speed to low, and gradually add flour mixture, beating until combined.
• Divide dough into quarters. Place each quarter between 2 sheets of parchment paper. Roll out dough 1/8-inch-thick. Stack packages of dough on a baking sheet and refrigerate until chilled about 1 hour (or freeze for 30 minutes).
• Preheat oven to 425 degrees. Line baking sheets with Silpats.
• Remove one package of dough from refrigerator. Remove top piece of parchment, and then gently pat back into place. Flip entire package over, and peel off and discard second piece of parchment. Using a 3 1/2-inch heart cutter, cut out 15 cookies and place half of them on a prepared baking sheet, leaving 1 inch between cookies.
• Place a generous tablespoon of filling in the center of the hearts on the baking sheet. Spread filling leaving a 1/4-inch border. Top with remaining hearts. Use the tines of a fork, to decoratively press the pocket edges together. Re-roll and chill any remaining dough scraps. Repeat process until all the dough and filling is used. If at any time dough becomes too soft to work with, return to refrigerator until chilled.
• Bake until golden around the edges, 12 to 14 minutes. Rotate pans once after 7 minutes to ensure even baking. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Dust with confectioners' sugar. Store in an airtight container for up to 1 week.

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Preheat oven to 375°. In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry-lined 9-inch pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape. Bake until crust is golden brown, about 45 minutes.

Steps:

• In a medium heavy saucepan, stir together the raisins, brown sugar, lemon zest, cinnamon and 1/2 cup water.
• Bring to a simmer over medium heat.
• Cook, stirring frequently, for 5-8 minutes, or until the raisins are rehydrated and most of the liquid is absorbed. If the mixture looks dry during cooking, stir in 1-2 tbls more water.
• Transfer the mixture to a good processor.
• Process till the raisins are coarsely ground.
• Cover and refrigerate the filling until cool and thickened slightly, at least 1 hour. The filling may be refrigerated for up to 4 days.
• Let come to room temperature and stir before using.
• DOUGH.
• In a medium mixing bowl, thoroughly stir together the flour, baking powder,baking soda, cinnamon and salt.
• In a large bowl with electic mixer on medium speed, beat together the sugar and vanilla till well blended and lightened. Add the egg, buttermilk, vanilla and lemon zest and beat till well blended and smooth. Stir in remaining flour mixture until evenly incorporated.
• Divide dough into thirds.
• Place each portion between large sheets of wax paper.
• Roll out each portion a generous 1/8" thick, check the underside of the dough and smooth out any wrinkles that form. Stack the rolled portions (paper still attached) on a baking sheet.
• Refrigerate for an hour or chilled and firm or freeze for 30 minutes to speed chilling. The dough may be held for 24 hours. If frozen, let it warm up slightly before using.
• Preheat oven to 375*.
• Grease several baking sheets or use nonstick spray.
• Working with one portion of dough at a time, leaving remaining dough to chill -- gently peel away the paper then pat back into place one sheet of wax paper. Flip the dough over, then peel off and discard the second sheet of wax paper.
• Using a 2 1/2"-2 3/4" round cookie cutter, cut out enough cookies to fill one baking sheet. If at any time dough softens too much to handle, transfer dough to be chilled.
• Place on baking sheet, about 2" apart. Place a heaping tspful of filling in the center of each round, spreading it out slightly.
• Cut out enough cookies to top ones on baking sheet. and immediately place them on the filled rounds. As the cookie tops soften enought to be pliable, using the tines of a fork, decoratively press pocket edges together, dip tines in flour occasionally to prevent sticking. Reroll any dough scraps and continue cutting and filling until dough is used.
• Bake the cookies, one sheet at a time in upper third of oven for 6-9 minutes or until lightly browned all over and slightly darker at the edges. Reverse sheet from front to back, halfway through baking to ensure even browning Transfer the sheet to wire rack and let stand until cookies firm up slightly--1-2 minutes.
• Using a spatula, transfer cookies to wire rack --.
• Let stand until completely cooled. Store in an airtight container for up to 1 week -- or freeze up to one month.