Unroll the puff pastry and spread it evenly and thinly with pesto (this can be a little more or less than I stated above). Finely crumble the sheep's cheese over it. Roll up the dough tightly from the longer side. Brush the end of the dough with a little water and then press it on.

Use a sharp knife to cut snails approx. 1.5 - 2 cm thick. Place them next to each other on a baking sheet lined with baking paper and sprinkle with black cumin and sesame seeds. Bake in a preheated oven at 200 degrees for approx. 20-23 minutes until golden brown.

The snails taste warm and cold. You can also use any other pesto.