Vegan Cinnamon Fruit Snails

Warm, doughy and buttery snails particularly, the ones filled with jam or fruit fillings are a particular favourite with my little one on cold winter days! There’s this little bakery close by where she wants to stop at regularly, just to get her favourite sweet rolls. I often give in while wondering  if that much sugar and butter is good for such a tiny body…

I have a fair bit of organic dried fruit (mainly raisins, some dried berries & sultanas!) left from my last shop. So, I decided to use my favourite dough recipe and throw in a generous helping of dried fruit with some cinnamon, and a dash of all spice to make my kitchen smell like baking in winter πŸ˜‹ The little ones loved it and wouldn’t stop eating it fresh out of the oven! The few snail rolls that survived were lightly toasted for morning tea the next morning and requested all over again 😊 This is the perfect Christmas in July recipe to whip up under 2 hours from start to finish. Happy Baking!

Vegan Fruit Snails

Vegan Magic Dough Fruit Snails

Vegan, sugarfree, nut free.

Priya: Priya@MasalaVegan
  • 1 recipe Magic Dough
  • 3/4 cup Dried Fruit (Raisins, Berries, Pawpaw are all good)
  • 1/2 tablespoon Cinnamon
  • 1 teaspoon Allspice Powder
  • Non Stick Spray
  1. Prepare the dough and roll into a flattish rectangle. Sprinkle the fruit on top of the dough and press in palm down. Next sprinkle in the cinnamon & allspice powder all over. Spread with a flat spoon, if necessary.

  2. Carefully roll up the fruit & dough rectangle from the long end as tightly as possible.

  3. Use a sharp knife or dough cutter to cut into rolls, roughly 1/2" in width.

  4. Spray non stick spray in a round tray or cake pan and, place the snails/rolls at least a couple of centimeters away from each other.

  5. Cover with a damp tea towel and place in a warm spot for 20 - 30 minutes.

  6. Preheat the oven to 200 degrees Celsius on the fan forced setting.

  7. Bake the fruit snails/ rolls at 180 degrees Celsius for 25 - 35 minutes, or until a beautiful golden brown and smelling divine!

Strawberry Pudding


Puddings historically are said to have evolved from England. My earliest memories of pudding made with cornflour and milk were when, a sore throat or, an upset stomach lurked 😊. A quick concoction of cornflour, sugar and milk flavoured with available fruits or, caramel (yummy!) was a standard dessert that, I could quickly conjure as a young teenager. The almond milk and cornflour combine to make a silky custard that tastes like a dream. I added some vegan friendly strawberry liqueur for the flavour and pretty pink colour.


  • Almond Milk – 750 ml
  • Water, lukewarm – 100 ml
  • Raw Sugar – 1 cup
  • Cornflour – 1/2 cup
  • Strawberry liqueur – 1 teaspoon

To decorate: Fresh Strawberries, sliced – 1/2 cup


  1. Combine all the ingredients above except, the fresh strawberries in a thick bottomed pan.
  2. Whisk well to remove any lumps.
  3. Bring to a boil over a medium heat, stirring constantly.
  4. Turn heat down and simmer for a minute, or two until the custard thickens.
  5. Take off the heat and whisk well until smooth (important!).
  6. Cool before pouring into a large pudding mould or, individual bowls.

Refrigerate to set for a couple of hours & enjoy!

I’d love to hear about your favourite pudding flavours in the comments 😊