Honey-Raisin Snails

Brushing honey butter over the dough gives these snails a distinctive taste. Do not skimp on the raisins—no one likes a raisin snail when they can count the raisins using the fingers on one hand! Although you can use regular dry raisins in the snails, soaked raisins provide additional moisture for the pastries, which lack filling. The raisins should soak until they are nice and plump—several hours or, preferably, overnight. You can speed up the process by starting with hot water.