Witch Cookies Surprise Roll

Ingredients for 6 servings:

• 3 rolls of toffee dough, 275 g each
• 400 g cooked ham
• 1 gr. can/n mushrooms, sliced
• 300 ml cream
• 3 tbsp crème fraîche
• 300 g Emmental cheese, grated
• 3 tbsp, heaped breadcrumbs
• 3 tbsp parsley
• salt and pepper
• 3 eggs, separated
• 6 tbsp cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Savory puff pastry roll

I cut the ham into small cubes or strips and place it in a larger bowl. Then I mix the ham, drained mushrooms, cream, crème fraîche, Emmental cheese, breadcrumbs, parsley, and seasonings into a slightly firmer mixture and put it back in the refrigerator for a short time. I separate the 3 eggs and mix the egg yolks with the 6 tablespoons of cream. Now I line a baking tray with slightly higher edges with baking paper and preheat the oven to 175°C (fan). Then I take the first roll of puff pastry and roll it out a little more. Baking paper is also a good base for this, so the dough doesn’t stick. I spread a third of the mixture over the puff pastry, leaving a generous border, and brush the entire edge with egg white. Now I first fold the right and left edges inward, then roll up the rest and place the roll on the tray. Then I brush the roll with the egg yolk and cream mixture to give it a nice shine after baking. I repeat the process with the remaining two puff pastry rolls. I place a maximum of two rolls on the baking sheet and bake them for 30-45 minutes, until golden brown. Serve with a crisp salad.