Juicy ham and cheese snails

Ingredients for 1 servings:

• 550 g puff pastry from the refrigerated section (2 rolls)
• 400 g cooked ham (2 packs of 200 g each)
• 1 m.-sized onion(s)
• 1 cup of cremefine or crème fraîche (200g)
• 1 pack of cream cheese (200g) depending on your preference, low-fat or creamy version
• 2 eggs
• 300 g cheese, grated (Emmental or mountain cheese)
• 2 tbsp cream or condensed milk
• pepper
• Cayenne pepper
• oregano
• Thyme
• Parsley, dried or 1 bunch fresh parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Delicious puff pastry rolls, quickly prepared and ready to serve for parties or just in between

Peel and finely chop the onion and finely dice the cooked ham. Wash the fresh parsley, spin dry, and finely chop it. Separate the eggs and put the egg whites in a large bowl. Mix the egg yolks with a little cream or condensed milk and set aside. Add the diced ham, diced onion, crème fraîche, cream cheese, parsley, thyme, oregano, and grated cheese to the egg whites and mix well. Spread the first roll of puff pastry flat on a work surface and spread half of the filling evenly over each roll, up to the side edges. Leave some dough overhanging the long edges. Roll up from the long side and let rest in the refrigerator for about 1 hour. Repeat with the second roll and the rest of the filling. When the dough has firmed up a bit, remove the rolls from the refrigerator and cut 2-3 cm thick slices with a sharp knife. Place on a baking sheet lined with baking paper or foil, leaving enough space between each snail, as the puff pastry will still rise. Lightly brush the snails with the egg yolk mixture and bake in an oven preheated to 200°C (180°C fan-assisted oven) for 15-20 minutes until golden brown. Allow the snails to cool on a wire rack and then serve while lukewarm. This is easy to make ahead and can be baked as needed. Makes about 40 snails (3 baking sheets) and is delicious with beer or white wine.