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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat ove to 350°. Grease baking sheets. | 2. In a food processor, pulse flour, salt, butter, cream cheese and sour cream until crumbly. | 3. Shape pastry into 4 equal-sized disks. Wrap; chill 2 hours (or up to 2 days). | 4. In a small bowl, mix together the sugar and cinnamon. | 5. Roll each pastry disk into a 9-inch circle, keeping each pastry chilled until rolled. Sprinkle rolled pastry with cinnamon/sugar mixture, walnuts and raisins, dividing ingredients equally among pastry rounds. Press lightly into the dough. | 6. With a chef's knife, cut each round into 12 wedges. Roll wedges tightly from outside edge to point (making sure filling is enclosed (as raisins will burn if exposed). | 7. Place on baking sheets. Bake at 350° for 22 minutes or til lightly golden. Cool on wire racks. Store up to 4 days in airtight containers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
salt	1/4	teaspoon		-	-	-	-
butter	1	cup	unsalted cut	1627.59	0.1362	1.9295	184.1197
cream cheese	6	ounces	cut	501.795	5.9535	12.0771	48.6486
cream	1/3	cup	sour	151.8	3.5497	1.8707	14.835
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
cinnamon	1	tablespoon		-	-	-	-
walnut	1	cup	chopped	1927.12	0.0	0.0	218.0
raisin	1/2	cup	chopped	249.15	65.604	2.7968	0.3795

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.