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Puff pastry snails with spinach and ham filling

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Ingredients for 1 servings:

  • 1 pack of puff pastry from the refrigerated section (roll)
  • 100 g cream cheese with wild garlic
  • 6 slice(s) ham, cooked
  • 250 g leaf spinach, frozen
  • 150 g cheese, grated (Gouda)
  • Salt
  • Garlic

Instructions

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

with wild garlic cream cheese, makes about 15 snails

Roll out the puff pastry and spread with the wild garlic cream cheese. Then arrange the 6 slices of ham on top. Then add the spinach, season with salt, and garnish with a little garlic if desired. Sprinkle with the cheese, roll up, and cut into 1 cm wide pieces. Place on a baking sheet lined with parchment paper. Preheat the oven to 170-180 degrees Celsius and bake the snails for 20-30 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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