poppy seed snail

grabcad

The production of a classic pastry called a poppy seed snail begins with a large dough sheet measuring 440 millimeters in width. The dough is then carefully rolled out to a uniform thickness of approximately four millimeters. A generous amount of sweet and tangy poppy seed filling is evenly spread across the surface of the dough, followed by the addition of plump raisins for added texture and flavor. Once the filling has been applied, the dough is skillfully rolled up into neat cylindrical shapes. The resulting rolls are then carefully cut into uniform slices, each measuring 22 millimeters in thickness. These perfectly formed pastry rounds are finally placed into cast iron molds, where they will undergo a transformative baking process that will bring out their full potential.