Orange and Raisin Filled Pastry

by Joanne on December 4, 2012

Oranges.  What can I do with oranges?”  That’s what I asked myself when DailyBuzz Food asked for submissions with focus on “orange”. They didn’t specify whether they wanted food the COLOR orange or something that INCLUDED the fruit or maybe they wanted both? The question got the cogs turning and I got obsessive about making something using oranges. Consequently, I have a bag of 12 navel oranges on the counter that I have to use.

You already saw that I bake them in  Frangipane Baked Oranges.

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What about folding them into a raisin filling and wrapping up in pastry? Yum!

Orange Raisin Filled Pastry9

Orange Raisin Filled Pastry8

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Orange you glad I got so creative with oranges?! …bad ump-bump!

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Serves 10


  • 1 large orange, peeled and cut into chunks.  *Remove as much of the pith as you can.
  • 1 cup raisins  *I used half golden and half dark but it’s a matter of choice
  • 1/2 cup orange juice
  • 1/2 tsp (more or less, it’s up to you) ground ginger


  • *I bought Pillsbury pie pastry and rolled it out to the desired shape. But the following is  a nice recipe for make from scratch pastry if you prefer.
  • 2 1/2 cups flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 3 TBS canola oil
  • 8 TBS cold water
  • 1 egg, beaten then divided
  • 1 1/2 tsp white vinegar

For the filling:  Combine the orange chunks, raisins and juice in a saucepan.  Bring to a boil and continue to simmer over medium –low heat for 25 minutes or until most of the liquid has evaporated.  *Stir occasionally because the ingredients will burn the bottom of the pan as the liquid evaporates.

Remove from heat and add the ginger.  Allow to cool.

Making the pastry:  Prepare a 9 x 13 baking sheet with non stick cooking spray. Preheat oven to 375 F.

Combine flour, sugar, salt, soda and mix.  In a small bowl, mix the oil, water and 2 TBS of beaten egg and vinegar together.  Add this to the dry ingredients and mix until dough forms a ball and cleans the sides of the bowl.  Knead together until very smooth on a clean counter top.  Divide the dough into 2 equal balls.

Roll one ball of dough to a 9 x 13” rectangle and place at the bottom of a prepared jelly roll pan. Spread with orange filling.

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Roll the 2nd dough ball out to the same width and length and then arrange on top of the filling.  Roll the edges so they are nice and tightly sealed.  Score the top in a cris-cross manner.  Brush with remaining egg and bake at 375 F for 20 – 25 minutes.

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Results of Experiment “Orange”:

1. The pastry was delicate and light providing simply a supporting roll in the all star performance given by the bursting orange filling.

2. The filling was sweetened by the plumped raisins which absorbed the orange juice while cooking.

3. There was merely an “essence” of ginger that, along with the pastry, offered a supporting roll, allowing the orange and raisin filling to take center stage.

4.  The over all findings of this first experiment in “Orange Culinary Art” was …PERFECTION!  (as reported by the taste testers: Ted and Joanne)

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What unique recipe can you offer using oranges?

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  • At 2012.12.04 21:59, Gera @ Sweets Foods Blog said:

    Beautiful dessert and oranges are taken to the top.

    This pastry is scrumptious, your delicious work paid off 🙂



    • At 2012.12.05 09:28, misszippy1 said:

      You never fail to impress me with your recipes! So creative.

      • At 2012.12.07 21:45, Tina@GottaRunNow said:

        Looks yummy! I use the store bought pie dough, too.

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