Raisin Filling Recipe
This filling is great for kringle, but also a lot of other things. I love cardamom and raisins together. Talk about a classic Scandinavian flavor, this is it!
1 cup golden raisins
4 ounces (1/2 cup) very soft butter
1 teaspoon ground cardamom
2 tablespoons cream, warm
8 ounces (2 cups) powdered sugar
1/2 cup chopped almonds
Place the raisin in a small microwave-safe bowl with water to cover. Zap on high for 3-4 minutes until the water is close to boiling. Let the raisins steep for half and hour, then drain. Meanwhile, in a medium bowl, beat together the butter and cardamom. Stir in the warm cream, then stir in the sugar steadily. Last, add the raisins and almonds.
14 thoughts on “Raisin Filling Recipe”
mm, raisins! 😀 As a Scandinavian I can confirm that cardamom and raisins are indeed a classic. Thanks again, Joe!
Thanks for the backup, Tora! 😉
I’ve been known to add some rum when plumping up raisins; do you think that overwhelms the cardamom?
Sounds like a great idea to me! Thanks Naomi!
I have a tough time using raisins in baking. I have so many raisin haters I bake for. I love them myself but they seem to have a large group of haters. Sounds like a great filling.
Almond cream is a fabulous substitute here. It’s in the Components menu!
But who could possible hate a thing like a raisin? What have they ever done to anybody? 😉
Comfort pastry at it’s best!
Are golden raisins what we call sultanas?
Sultanas are raisins made from the Sultana grape, a small seedless white variety known as Thompsons Seedless in the US. The grapes are also good to eat fresh and a fairly mediocre wine is sometimes made from them. Sultanas are the most popular raisin in Australia by far. They are smaller than most raisins but larger than currants and vary in colour from pale golden to brown. Many people who don’t like the usual run of raisins like sultanas. My daughter, who now lives in Florida, says that the golden raisins she has tried there are definitely not sultanas.
Heather, you really know what you’re talking about. I’d say that while one makes a decent replacement for the other, they are not the very same thing. Thanks for the great information!
Joe, what is powdered sugar? Is it the same as what we in Canada call “icing sugar” — which has corn starch in it?
That’s exactly the stuff, Ted. You won’t taste the starch in this application. Good question!