Pain aux raisins

A French spiral pastry made from rolled laminated dough spread with pastry cream and raisins, then sliced and baked.

Pain aux raisins: Three golden spiral pain aux raisins pastries with plump raisins visible in the swirl, glossy tops
  • Traditional and regional desserts
  • France

Also called: French pastry, bread pastry

Pain aux raisins belongs to the viennoiserie family alongside croissants and pain au chocolat. Bakers roll croissant dough or brioche into a rectangle, spread it with a thin layer of pastry cream, scatter raisins over it and roll it into a log. The log is cut into thick slices that are laid flat to proof and bake.

The raisins are often soaked first so they stay plump in the oven. A brush of syrup or apricot glaze after baking gives the spirals their shine. The pastry is also known in France as escargot, for its snail-like shape.

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Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. A Brief Guide to Viennoiseries: History & 7 Popular Types, Auguste Escoffier School of Culinary Arts