Mix the filling together to form a smooth mass. Roll out the pastry to a thickness of 2,1 to 2,25 mm, 45 to 50 cm wide. Divide up the filling over the sheet, first add the paste mix and then add the raisins. Loosely roll up the pastry and cut out snacks about 3 cm wide (weight 100 gr). Spread out on a baking tray, leave to rise for 60 min. Bake with steam at 220°C for +/- 18 min. After baking add topping/ sealant glaze and then decorate with fondant, or cover with warm thin fondant for a mirrored-effect.