Crunchy snails

Preparation steps

• Snail dough: Put flour, sugar and softened butter in a bowl. Crush the yeast in lukewarm milk, add half a teaspoon of sugar and leave it to rise in the heat. When the yeast rises, serve in a bowl with flour and knead the dough. It doesn't take long to knead, the dough will be greasy because of the butter. Leave in a warm place for about half an hour to rise.
• Filling (chocolate cream): Meanwhile, cook the pudding. Bring the milk to a boil, separate a couple of spoons from the stated amount of milk into one bowl and add pudding powder, sugar, flour, thickener and finally egg yolks. Mix everything well, then when the milk boils, pour the prepared mixture into the milk, stirring quickly so that no lumps form. If lumps form there is a mixer to solve the problem. As soon as the pudding boils, remove from the heat and stir in the chocolate until it melts and blends with the pudding. The pudding will be very thick due to the extra flour and starch. Transfer the prepared filling to a larger tray and cover with transparent foil so that the crust does not get caught. Set aside to cool completely.
• Crunch: Roughly chop the walnuts with your fingers, mix with the sugar and fry in a pan at a medium temperature until the sugar turns brown. Remove from the heat and place the walnuts on baking paper that you have previously greased in a thin layer with oil. Flatten the walnuts and allow to cool completely. You can save the crunch earlier so that this procedure does not take time. Basically, grind the cooled crunch finely in a blender.
• Knead the dough that has risen a little and spread it on a floured surface in the shape of a rectangle. Mine was about 40 X 25 cm in size. Coat the entire surface of the dough with chocolate cream, sprinkle the crunch evenly over the filling and then sprinkle with the raisins that you have drained from the rum. If children eat this raisin cookie, you can dip it in milk instead of rum. Carefully roll the roll and cut slices about 2 cm thick. Since the dough is very soft, in order not to lose its shape, use a sharp and thin knife and carefully cut it by moving the knife as if you were cutting bread, back and forth. Arrange the snails on a baking sheet lined with baking paper and bake them in the oven at 175 C for about 35 minutes or until golden brown. Leave plenty of space between the snails as they will grow in width during baking.
• Heat the honey to make it more liquid and brush the snails as soon as you take them out of the oven. It will have a nice shine and taste.