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4 x Custard Raisin Snails (bake at home)

How To Bake

1- Defrost the snails  overnight in the fridge, or for a couple of hours, at room temperature until they become soft.
2 Lay baking paper on a baking tray and place the snails on the tray allowing enough space in between for each one to rise. They will need to become 2 -3 times bigger than they were when frozen.
3- Place the tray in the oven, set the oven at 25 to 30°C, (NO FAN ), sprinkle some water on the snails,  moisture will help them to rise more easily. Rising will take 1 to 2 hours depending on your oven setting. Each time you open the oven door, it is a good idea to sprinkle  more water on them to make sure they are not too dry on the surface.
4- Once the snails reach 2 - 3 times bigger than their size when frozen, gently brush on some egg wash (whisked egg) and set the oven at 190°C 
5- Then fan bake them for around 20 minutes until they are a golden-brown color.
6- Once the snails  are fully baked, transfer them onto a cooling tray. Leave them for 10 minutes before you enjoy


Pastry [Wheat flour, milk, butter (milk), sugar, yeast (soy), salt, improver (soy flour, wheat flour, vegetable fat, dextrose, antioxidant (ascorbic acid), enzyme (amylase)] Vanilla custard  (20%) [sugar, thickener (1414), milk solids, dextrose, vegetable fat (palm oil, lactose (milk), milk protein), vegetable gums (401, 407, 410, 415), maize starch, salt, natural flavour, colours (102, 110, 171), preservative (202)], raisin, sugar, cinnamon.

Contains: milk, wheat, gluten, soy.

May contain: sesame.

Servings per package: 1
Serving size: 120 g
Quantity per
Quantity per
100 g
Energy 1750 kJ 1460 kJ
Protein 7.3 g 6.1 g
Fat, total 16.2 g 13.5 g
- saturated 10.3 g 8.6 g
Carbohydrate 59.3 g 49.4 g
- sugars 22.8 g 19 g
Sodium 427 mg 356 mg

Customer Reviews

Based on 8 reviews
Phuong Tran
Rich tasting pastry

Will need to reorder. The custard snails is quite easy to cook in an air fryer. Love the rich battery taste. If I eat carb I want it to taste rich and decadent.

Mary Hapel

These are fabulous and I've found if you leave them in the fridge for 2 to 3 days and they expand its a better result. Sprinkle water and follow the recipe as stated in the oven and you've got fantastic morning or afternoon tea snails.

Sandy Smith
Great little pastry

These pastries were great to bake, I felt like I’d made them from scratch. Very tasty pastry!

Lee Black

These were fabulous and a great hit with the family. They rose beautifully and were crisp and delicious warm from the oven I drizzled some icing on top and watched them disappear.

Moiby G

You really can’t go wrong. Delicious and light. Easy-to-follow instructions too! Thank you.