Bacon puff pastry snails

Ingredients for 20 servings:

• 1 roll (to taste ätter dough, fresh, from the refrigerated section
• 300 g breakfast bacon
• 1 large onion(s)
• 2 cloves garlic
• 100 g cream cheese
• 2 eggs
• 0.33 bunch parsley
• 100 g cheese, grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the bacon into thin strips and the onions and garlic into small cubes. Place the bacon in a hot pan and fry in its own fat until lightly browned, then add the onions and fry briefly. Finally, add the garlic and fry for only 10-20 seconds to prevent the garlic from browning, which would otherwise become bitter. Transfer the mixture to a bowl and let it cool slightly. Then add the cream cheese, an egg, the chopped parsley (leaves only, no stems), and the cheese, and mix well. Season with salt and pepper. Roll out the puff pastry and spread the mixture on top, leaving 1-2 cm free on one long side and moistening it with just a little water so it holds together after rolling. Roll up, starting on the long side where nothing is left free. Beat the second egg and brush it over the roll. Freeze the roll on a board in the freezer to make it easier to cut. If it doesn’t fit the entire length, cut it in half. When the roll is firm enough, cut into 1-2 cm wide pieces. Place the snails on a baking sheet lined with parchment paper and brush the tops with the remaining egg. Bake at 180 degrees Celsius for 15-20 minutes, until the snails are nicely browned. Tip: You can also freeze the snails unbaked after cutting them, and then thaw and bake them as needed. I store them in a zip-top bag after freezing. This way, you’ll always have some on hand for unexpected visitors or just for fun.