Cream cheese puff pastry rolls

Ingredients for 1 servings:

• 225 g puff pastry, rolled out
• 120 g dried apricots, finely chopped
• 150 g cream cheese
• Sugar or vanilla sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with apricots

Preheat the oven to 220°C (top/bottom heat). Line two large baking sheets with baking paper. Place the puff pastry on a lightly floured surface and roll it out into a rectangle approximately 20 x 30 cm in size. Mix the apricots and cream cheese well, sweeten if desired, and spread evenly over the entire puff pastry sheet. Starting at the shorter end, roll out the dough and cut into 18 slices about 1/2 cm thick using a sharp knife. Arrange the snails on the baking sheets, leaving 2-3 cm between each slice. If necessary, shape them into a perfectly round shape and press them down firmly. Bake for 12-15 minutes. The snails are best eaten warm and fresh from the oven, but they can also be refrigerated for up to 24 hours.