Puff pastry snails with raisins
3 servings
30 minutes
Puff pastry snails with raisins are an exquisite European dessert that combines the crispy texture of the dough with the sweet juiciness of raisins. This recipe has roots in French baking traditions inspired by classic pastries like pain aux raisins. The delicate dough, infused with butter, gently wraps aromatic raisins, creating elegant spirals resembling a snail's shape. During baking, the dough develops a golden crust, and a sprinkle of sugar adds a light caramel note. These snails are perfect for morning coffee or cozy tea time, providing delight with every bite.
1
Soak the raisins in boiling water for 5 minutes, then drain the water and dry them on a towel.
- Raisins: 100 g
2
Roll the dough to a thickness of 1/2 cm.
- Yeasted puff pastry: 250 g
3
Spread melted butter on the dough surface, leaving a 2 cm margin from one end.
- Butter: 10 g
4
Sprinkle the greased part with raisins.
- Raisins: 100 g
5
Moisten the remaining part slightly with water.
6
Roll the dough towards the moistened part and seal it.
7
Slice into circles about 3 cm wide with a sharp knife.
8
Place the circles on the baking sheet, brush with egg white, and sprinkle with sugar.
- Egg white: 1 piece
- Sugar: 40 g
9
Bake at 200 degrees for 15–20 minutes.