Two kinds of savory puff pastry rolls with cream cheese

Ingredients for 50 servings:

• 4 packs of puff pastry
• 200 g cheese, (Gouda) grated
• 2 egg yolks
• 1 bell pepper(s), red, finely diced
• 1 medium-sized onion(s), finely diced
• 175 g cream cheese with ham
• 175 g herb cream cheese
• 100 g cooked ham, finely diced
• 50 g lean raw ham, finely diced
• 100 g salami, finely diced
• 2 tbsp oil, or vegetable cream, for sautéing
• some pepper
• some thyme leaves

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Recipe variations of the juicy ham and cheese snails

First, finely dice the bell peppers and onions and sauté in a pan with a little oil or vegetable cream until translucent, season with pepper and thyme, and let cool. Preheat the oven to approximately 200°C and line a baking tray with baking paper. Flatten a roll of puff pastry and spread evenly with 175g of the ham and cream cheese. Spread the ham cubes (raw and cooked) and half of the onion/pepper mixture on the cream cheese, then sprinkle 100g of grated Gouda over the top. Cover with another roll of puff pastry and press the two layers of puff pastry together. Roll up from the longer side into a tight log and set aside. Flatten the next roll of puff pastry and spread with 175g of the herb cream cheese. Spread the salami cubes and the other half of the onion/pepper mixture on the cream cheese, then sprinkle 100g of grated Gouda over the top. Cover with another roll of puff pastry and press the two layers together. Roll up tightly from the longer side. Using a sharp chef’s knife, cut each roll into approximately 1 cm thick slices and place them, leaving enough space between each slice, on a cold (!) baking sheet lined with baking paper (approximately 12 slices per sheet). Brush the snails with a little egg yolk and bake at 200°C for 12-15 minutes until golden brown. Allow the sheet to cool briefly after each baking, or use multiple sheets. Serve warm immediately or allow to cool on a wire rack and enjoy cold. These ingredients yield approximately 25 puff pastry snails with ham or salami filling.