Summary

Ingredients

• 1 packet puff pastry from the refrigerated shelf
• 2 bell pepper (s)
• 1 small onion (s)
• 200 g cream cheese, 5% fat
• 2 tablespoon parmesan or other cheese, grated
• 1 egg (s)
• salt and pepper
• Paprika powder
• Chili powder

Print Recipe Pin Recipe

Instructions

1. Cut the bell peppers into very small pieces and finely chop the onion. Mix both with the cream cheese, parmesan, and egg to create a homogeneous filling. Season with salt, pepper, paprika powder, and chili powder to taste.
2. Spread the filling on the rolled-out puff pastry and roll it up tightly from the longer side. Place the roll in the freezer for 30 minutes.
3. Remove the roll from the freezer and cut it into 2 cm (about 0.8 inch) wide slices.
4. Line a baking sheet with parchment paper and arrange the snail slices on it. Bake at 175°C (347°F) using fan-assisted heat for 25 minutes until the pastry is golden and puffed. Serve warm or cold.