Ingredients
Wheat flour (to sprinkle on the kitchen counter before rolling out)
- 500 g puff pastry
- 75 g unsalted butter, softened
- 75 g sugar
- 2 tsp ground cinnamon
- 100 g California raisins
- 1 medium egg, beaten
Method
Preheat the oven to 220°C/gas mark 7. Line 2 large baking trays with baking paper.
Sprinkle flour on the worktop and roll out the puff pastry into a square measuring approx. 30cm x 40cm.
Beat the butter, sugar and cinnamon together in a bowl, then spread the mixture onto the puff pastry. Sprinkle with the raisins, then roll the square from the short side to form a sausage. Seal the edge with a little egg. Refrigerate the sausage for 10 minutes until firm. Then cut the sausage into 16 slices with a serrated knife. Place the snails flat on the 2 baking trays and press them down slightly to spread them out a little. Refrigerate for 20 minutes.
Brush with the remaining egg and bake the snails for 18-20 minutes until golden. Serve hot.
Try using different spices such as ground ginger or cardamom. The snails are best served warm, but the dough sausage can be prepared in advance and refrigerated until ready to use.