Dessert

Poppy Seed Marzipan Snails with Plums Recipe

ByLila Prescott October 6, 2026October 6, 2026

Introduction

These juicy poppy seed marzipan snails with plums capture the essence of autumn comfort. Soft yeast dough wrapped around a boozy poppy seed marzipan cream and fresh plum pieces creates a delightful breakfast or dessert treat.

The main dish is a piece of layered cake placed on a white plate with a pink rim and a thin gold edge; the cake shows around five alternating thick layers of light beige dough and dark poppy seed filling with specks of red fruit pieces scattered throughout the dough layers, topped with a light glaze drizzle. The background is a white marbled surface with a baking pan containing the rest of the cake, which has a slightly golden top with similar drizzled glaze and a piece missing. Additional detail shots show dark purple plums with a powdery surface, black poppy seeds scattered near dried seed pods on the white marbled surface, and an overall simple presentation emphasizing the layered textures and colors of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g flour
60 to 80 g sugar

1/2 tsp salt
7 g dry yeast (for overnight proofing) or 4 g dry yeast

80 g butter, softened
1 egg, at room temperature

250 ml milk (cold for overnight proofing or lukewarm)
3 to 4 drops bitter almond flavoring
150–200 g marzipan, cut into large pieces

2 small eggs
200 g ground poppy seeds
100 g sugar

100 g melted butter
2 tbsp rum or rum flavoring
1/2 tsp cinnamon

1 small egg (for filling)
7 medium-sized plums
1 egg beaten with a pinch of salt and sugar (for brushing)

150 g icing sugar (for glaze)
1 tbsp milk (for glaze)
3 tbsp rum (for glaze)

Instructions

Step 1: Sift the flour into a large bowl and mix with salt. Warm the milk until lukewarm, then pour into a mixing bowl. Add egg, sugar, salt, and yeast; mix briefly.
Step 2: Pour the liquid mixture quickly into the flour and knead briefly. As the dough forms, add softened butter in small pieces and knead with a food processor for 5 to 7 minutes until smooth and pliable.
Step 3: Shape the dough into a ball. Let it rise either overnight in the refrigerator or in a warm place until doubled in volume.

Step 4: For the filling, blend marzipan and eggs with a mixer until smooth. In another bowl, mix ground poppy seeds with melted butter, rum, sugar, cinnamon, and the small egg. Stir in the marzipan mixture.
Step 5: Cut plums into small pieces and set aside. Roll out the risen dough on a floured surface into a 30 x 40 cm rectangle about 1 cm thick.
Step 6: Spread the poppy seed marzipan filling evenly over the dough, leaving about 2 cm free at the top edge. Scatter plum pieces evenly over the filling.

Step 7: Roll the dough from the long side into a log and cut into 12 slices. Place the slices in a greased rectangular baking pan (approximately 39 x 27.5 x 8 cm).
Step 8: Let the rolls rise for about 30 minutes while preheating the oven to 180°C (356°F).
Step 9: Brush the snails with the beaten egg mixture and bake for 30 to 35 minutes until golden brown. Let cool slightly.

Step 10: Mix icing sugar, milk, and rum to make a thick glaze. Spread it over the warm snails before serving.

Tips & Variations

If you prefer, the dough ingredients can be cold for overnight rising in the refrigerator; just ensure the butter is still soft.
You can substitute rum with rum flavoring if preferred.

A springform pan can be used instead of the rectangular baking pan for baking.

Storage

Store the poppy seed marzipan snails in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and warm slightly before serving to restore softness. The glaze might soften when refrigerated, so add a fresh drizzle if desired.

How to Serve

The image shows two thick slices of poppy seed and fruit swirl cake on a white plate with a gold rim. The cake has around five visible layers, alternating between light, fluffy cream-colored cake and dark, dense poppy seed filling with bits of red fruit mixed in. A white icing drizzle covers the top of the cake, creating a shiny texture. In the background, the rest of the pan of cake is visible with some pieces missing, showing the inside layers. To the side, there are close-up shots of dark purple plums, black poppy seeds scattered on a white marbled surface, and dried poppy flower heads. The overall scene is bright and inviting, with a white marbled texture under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of dry yeast?

Yes, you can substitute dry yeast with fresh yeast. Use about double the amount of fresh yeast and dissolve it in the milk before mixing.

What if I don’t have poppy seeds?

You can try substituting with ground almonds or walnuts for a different but delicious filling texture and flavor.

Lila Prescott