Puff pastry snails with olive filling

Ingredients for 4 servings:

• 1 roll of (to taste) dough from the refrigerated section
• 100 g cream cheese
• 1 handful of olives, preserved in herbs and oil, pitted
• 1 tbsp olive oil
• some herbal mixture, frozen
• some black pepper, freshly ground
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Vegetarian, as a side dish

Preheat the oven to 200 degrees Celsius (fan assisted). Line a baking sheet with parchment paper. Mix the cream cheese with about 1 tablespoon of the olive oil. Remove the puff pastry from the package and spread the cream cheese evenly over it. Drain the olives slightly and chop them finely. Spread them over the cream cheese. Sprinkle with a few herbs and season lightly with pepper. Roll the dough tightly, starting from the narrow side. Carefully cut the roll into approximately 1 cm thick slices using a long knife and place them on the baking sheet. Crack the egg into a bowl and whisk. Brush the snails with the egg and then place the baking sheet in the oven on the middle rack. Baking time: approximately 15-20 minutes. When the snails are golden brown, they are done. Remove the snails from the baking sheet with a spatula and let them cool on a wire rack lined with parchment paper. These olive snails are delicious both hot and cold. I served them as a side dish to a cream of tomato soup with basil foam. They’re also delicious with a fresh salad or just on their own.