Does anyone know what this French pastry is called?

[Rachael C]

I wanted to make my doctor this pastry that he says is his favorite as a thank you. (He did thyroid surgery on my sister and I). He told me the name of the pastry, but it was something I've never heard of. I couldn't remember the name afterwards! He told me it is French and described the pastry as flat, and has cinnamon with other ingredients. I think honey is one of the ingredients?

[Angel****1]

Pain Aux Raisins

Dough:

1 package (2 1/2 teaspoon) active dry yeast or 2 teaspoons instant yeast
3/4 cup water
3 1/2 cup all-purpose unbleached flour
1 1/2 teaspoons salt
2 Tablespoons powdered milk
4 tablespoons sugar
3 eggs
6 tablespoons butter, softened

If using active dry yeast, proof it in 1/2 cup of warm water for 10 minutes. If you are using instant yeast, as I did, it can just be mixed in with the dry ingredients in the next step.

In a large bowl combine the flour, salt, powdered milk, and sugar. Add the yeast, water, and eggs and mix until ingredients are combined. Add the softened butter and mix or knead until the ingredients are thoroughly combined (Ortiz doesn't describe an extensive kneading step in this recipe, so I guess it is unnecessary). You should have a fairly sticky, satiny dough.

Place the dough in a greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size (approximately 1 to 1 1/2 hours). Punch the dough down, return it to the bowl and cover it again, and place it in the refrigerator overnight.

In the morning, divide the dough in half and, while still cold, use each half to prepare one batch (8) of each type of snails (or two batches of one of them, if the other doesn't interest you).

Before beginning, you'll need to make a simple egg glaze that you will use in both recipes:

Egg Glaze

1 egg
1 tablespoon milk

Whisk to combine


Filling:
1/4 cup sugar
1/2 teaspoon cinnamon
1/3 cup raisins

Roll the dough out into a large rectangle, approximately 8 by 10 inches. Coat the rectangle with the egg glaze and then spread the cinnamon, raisin, and sugar mixture over it.

Roll the the dough up into a large log and then slice it into 8 pieces. Place each of the pieces onto a parchment-lined or well greased baking sheet, press down on them with the palm of your hand to flatten them, and then paint them gently with the egg glaze.

Let the snails rise for 45 minutes to 1 hour until they are puffy. Preheat the oven to 385 degrees and bake the snails for between 15 to 17 minutes, until they are golden brown.

Immediately after removing from the oven, paint then with honey or a sugar glaze. (1 to 2 teaspoons of hot water combined with 2/3 cup of powdered sugar) I use both, first some honey and then I paint on the sugar fondant.

[? ? ????]

Popovers?

[TX2step]

That almost sounds more like Baklava, which is Mediterranean. It's layered filo dough with honey and nuts