Puff pastry snails with pesto, nuts, ham and cheese

Ingredients for 1 servings:

• 1 package of puff pastry, rectangular, approx. 275 g
• 3 tbsp, heaped wild garlic pesto or pesto of your choice
• 50 g ham, diced, approx.
• 8 walnut halves, approx. 8 – 10
• 70 g mozzarella, grated, approx.
• possibly salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for approx. 15 pieces

Chop the walnut halves. Roll up the puff pastry (I use a rectangular sheet of pastry rolled out on baking paper from the refrigerated section) and spread it with about 3 heaped tablespoons of pesto, leaving a 1 cm border all around. Distribute the nuts, ham, and cheese one after the other on the pastry and roll it up tightly from the long side. Gently press the pastry roll to release as much air as possible. Cut the pastry roll into slices about two fingers wide. Depending on the thickness of the pastry slices, you should make about 15 rolls. Place the pastry rolls cut-side up on a baking sheet lined with baking paper. Brush the outsides of the pastry rolls with a little milk or water, if desired. Bake in a preheated oven at about 200°C for about 20 minutes until browned to your liking. Serve hot or cold. Every oven bakes differently, so adjust the baking time and temperature according to your own experience.