Puff pastry snails with salami and ham

Ingredients for 1 servings:

• 2 cups sour cream
• 1 cup whipped cream
• 200g salami
• 200 g cooked ham
• 400 g cheese (Emmental), grated
• Paprika powder
• pepper
• some herbs
• 6 sheets of puff pastry
• 2 eggs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

savory snails

Cut the salami and ham into small cubes, mix with sour cream, whipped cream, and cheese. Season well with herbs and spices. It can be a savory mixture. The seasoning will be lost in the puff pastry. Roll out the puff pastry and spread the topping evenly. When spreading, leave some space off the sides, otherwise everything will swell when rolled up. Then roll up from the long side and cut into equal-sized pieces or snails. Place the snail pasta on a baking tray lined with baking paper and brush with the beaten egg. Bake in the oven at around 160 degrees Celsius (convection oven) for about 15-20 minutes. As a rule of thumb, bake until lightly browned and easy to remove from the tray.