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Puff Pastry Snails with Custard and Raisins

V kuhnyata s BeniV kuhnyata s Beni
Nadia Galinova
Translated by
Nadia Galinova
Puff Pastry Snails with Custard and Raisins
Image: V kuhnyata s Beni
1 / 2
30 min.
25 min.
55 min.
"Delicious homemade puff pastries with a wonderful custard cream"


  • puff pastry - 1 chilled package (275 g)
  • milk - 1 2/3 cups (400 ml)
  • egg yolks - 2 pcs. (medium - sized eggs)
  • flour - 3 tbsp. (without a tip)
  • sugar - 3 full tbsp. (50 g)
  • vanilla - 1 tsp.
  • raisins - 2.1 oz (60 g)

How to cook

A little rum is used to soak the raisins, but only warm water can be used as well.

I heated 1 cup (250 ml) of the milk in a saucepan and added the sugar and vanilla. I put the remaining cold milk in a suitable container, added the egg yolks and the flour and using a wire whisk, I beat the products very well, until a completely smooth mixture was obtained.

When the milk in the saucepan started boiling, I removed the saucepan from the heat and in a thin stream, while stirring at all times, added the mixture from the bowl. I put it back on the stove and when the custard boiled, I left it for no more than a few minutes, or until it thickened.

The custard should be thicker than usual. I covered the custard with foil for fresh storage, by placing it tightly on its surface (it can be seen in the photo). That way I left it to cool completely. I soaked the raisins in 1 tbsp. of rum and 2 tbsp. of hot water.

When the custard cooled (should not be cold, but cool) I strained the raisins and covered the large oven tray with baking paper. I heated the oven to 370°F (190°C).

I unfolded the puff pastry and spread it evenly with the custard. I sprinkled with the raisins and rolled it up into a tight roll on the short side, so that there were more rolls. The roll is soft, but don't let that worry you. With a sharp knife (I used a bread knife) I cut it into snails, which were 0.6″ (1.5 cm) thick and no more than 0.8″ (2 cm).

With a deft movement, I laid them flat in the tray and shaped them into a more round shape. When the tray was full, I put the puff pastries into the preheated oven for 25 minutes, or until they were visibly cooked and nicely browned.

When working with puff pastry, it is better to bake it longer than to leave it raw.

I let them cool slightly and sprinkled them with powdered sugar.

We couldn't wait long and ate the puff pastries with custard while they were still warm but not hot.


I prepare these puff pastry snails with custard and raisins no more than once a year, because the puff pastry contains palm oil, which I have completely limited. I haven't found one with butter and homemade puff pastry is not something I have attempted making yet.

Maybe instead of homemade custard, you could make them with Dr. Oetker's pudding. You will need 1 package, which is prepared with 2 cups (500 ml) of milk. But make it with only 1 2/5 cups (350 ml), because we are aiming for a thick cream.


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