How to make
Knead a soft dough using 3 eggs, milk, yeast, 2/5 cup (100 g) of sugar, 3 tablespoons of oil, a pinch of salt and flour. Leave it in a warm place to rise, and then partition it into two parts. Roll out one of them into a sheet with a thickness of about 0.2″ (0.5 cm), smear it with oil and sprinkle it with half of the mixture of walnuts, mixed with a beaten egg.
Roll out the second part and place it atop the first. Smear it with oil and the rest of the nuts. Roll up the whole thing and cut it into slices of about 1″ (2 cm) thick that are then arranged in a buttered baking tray and left to rise for about 15 minutes. Soak the raisins in the rum for half an hour and drain.
The snails are baked in a preheated oven at 360°F (180 °C) for about half an hour. Shortly before they become ready, take them out carefully and sprinkle with raisins, then bake until finished.
While still hot, top with the sugar syrup, which, however, is slightly cooled. Serve these syrupy sweet snails after about 6 hours.
