Roll out the puff pastry and brush with crème fraîche. Next, spread the pepper, grated cheese and ham on top. Roll up the puff pastry from the long side and cut into 16 pieces approx. 2 - 3 cm thick.
Spread on a baking sheet lined with baking paper, making sure to leave some space between the individual snails as they will still rise. Bake in the oven at 180 ° C top and bottom heat for about 20 minutes.
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