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Puff pastry snails

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Ingredients for 4 servings:

  • 450 g puff pastry, frozen
  • 200 g ham, cooked
  • 150 g cream cheese (herbs)
  • 1 egg(s), separated
  • some milk

Instructions

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

with cooked ham, a hit for the buffet

Thaw the puff pastry. Roll out two sheets at a time into a rectangular shape. Brush the seam with egg white. Spread the sheet with cheese, leaving a little space at the top edge. Top with cooked ham. Brush the edge with egg white and roll the dough up tightly from the bottom. Cut 1cm-wide slices and place them on a wire rack lined with baking paper. Mix the egg yolk with milk and spread over the snails. Bake for 15 minutes at 160°C until golden brown.

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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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