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Puff pastry snails with salami and cream cheese

updated

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Ingredients for 1 servings:

  • Puff pastry (refrigerated shelf), 2 rolls
  • 2 onions
  • 200g salami
  • 200 g herb cream cheese
  • salt and pepper
  • Fat

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

lightning fast and delicious

Peel and finely dice the onions. Sauté in the heated fat. Finely dice the salami, add it, and saute. Roll out the puff pastry and spread with the cream cheese. Spread the salami and onion mixture on top. Roll the puff pastry up to the middle, starting from both long sides. Place in the freezer for half an hour to allow the roll to firm up. Then, using a sharp knife, cut off approximately 5 mm thick slices to create pretzels. Place the pretzels on a baking sheet lined with parchment paper. Bake in a preheated oven at 170°C for approximately 20 minutes.

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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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