Snail Pastries

Ingredients

• 250g Puff pastry, ready-made
• 250ml Milk
• 2 Egg yolks
• 50g Sugar
• 20g Cornstarch
• 1 TL Vanilla extract
• 75g Raisins
• 1 Egg, for brushing
• 2 EL Apricot jam, for glaze

Instructions

1. Heat milk in a saucepan until it simmers gently.
2. Whisk egg yolks, sugar, and cornstarch in a bowl until creamy. Slowly add the hot milk, stirring constantly.
3. Return the mixture to the saucepan and thicken over medium heat, stirring constantly. Add vanilla extract. Remove the custard from the heat, cover with plastic wrap directly on the surface, and let it cool.
4. Roll out the puff pastry on a lightly floured surface into a rectangle (approx. 30x40 cm).
5. Spread the cooled vanilla custard evenly over the pastry and sprinkle the raisins on top.
6. Roll up the pastry tightly from the long side. Cut the roll into slices about 2 cm thick.
7. Place the Pain aux Raisins on a baking sheet lined with parchment paper, gently flatten, and brush with beaten egg. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes until golden brown.
8. Warm the apricot jam and brush it over the still warm Pain aux Raisins.

Nutrition