Homemade Pain aux Raisins

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare the custard: In a saucepan, heat milk until simmering. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.

Gradually whisk the hot milk into the egg yolk mixture. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.

Remove from heat and stir in vanilla extract and butter. Let the custard cool slightly.

Roll out the puff pastry sheet on a lightly floured surface into a large rectangle.

Spread the cooled custard evenly over the puff pastry, leaving a small border around the edges.

Sprinkle the raisins evenly over the custard.

Starting from one long edge, tightly roll up the puff pastry into a log.

Using a sharp knife, cut the log into 1-inch thick slices.

Place the slices on the prepared baking sheet, swirl-side up.

Bake for 20-25 minutes, or until golden brown.

While the pastries are baking, prepare the apricot glaze: In a small saucepan, heat apricot jam and water over low heat until melted and smooth. Strain the glaze through a fine-mesh sieve.

Once the Pain aux Raisins are out of the oven, brush them with the apricot glaze while they are still warm.

Let the pastries cool slightly before serving. Enjoy!