Puff pastry snails with dried tomatoes, spring onions and peppers

Ingredients for 1 servings:

• 1 package of puff pastry, rectangular, approx. 275 g
• 125 g cream cheese, approx.
• 8 tomatoes, dried, approx. 6 – 8 halves
• 2 spring onions
• ½ bell pepper(s), red
• e.g. salt and pepper
• n. B. herbs, e.g. rosemary, oregano and/or thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian, for approx. 15 pieces

Finely dice or chop the sun-dried tomatoes, leeks, and bell peppers separately. Roll up the puff pastry (I use a rectangular roll from the refrigerated section) and spread with the cream cheese, leaving a 1 cm border all around. Distribute the tomatoes, leeks, and bell peppers on the cream cheese and press down lightly. Season to taste with salt and pepper and herbs, if desired. Roll the dough tightly from the long side and carefully press out any remaining air. Cut the dough into approximately 2 cm thick slices and place the slices, cut-side down, on a baking sheet lined with parchment paper. You should make about 15 slices. Brush the edges of the pastry rolls with milk or water. Bake in a preheated oven at approximately 200°C for 25-30 minutes until golden brown. Serve warm or cold. Every oven bakes differently, so the baking time may vary.