in Recipes

Puff pastry snails

updated

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Ingredients for 1 servings:

  • 125 g herb butter
  • 200 g tomatoes, dried and preserved in oil
  • 75 g pine nuts
  • 1 egg yolk
  • 2 tbsp milk
  • 1 pack of puff pastry from the refrigerated section

Instructions

Working time approx. 10 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 10 minutes

with herbs and tomatoes

Spread the puff pastry with the herb butter, leaving a border along the long sides. Pat the tomatoes dry with kitchen paper, then dice and toss with the pine nuts. Spread them on the puff pastry and press down lightly. Roll up the dough from the long side and chill for about 30 minutes. Whisk the egg yolk with the milk and brush the dough with it. Cut the roll into 2-3 cm thick slices. Place the snails on a baking sheet rinsed with cold water and bake at 200°C for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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