Summary

Ingredients

• 550 g puff pastry from the coolin shelf (2 rolls)
• 400 g ham, cooked (2 packs 200)
• 1 medium onion (s)
• 1 cup cremefine or crème fraîche (200g)
• 1 packet cream cheese (200g), depending on your preference, low-fat or creamy variant
• 2 egg (s)
• 300 g cheese, rated (Emmentaler or mountain cheese)
• 2 tablespoon heavy cream or condensed milk
• pepper
• Cayenne pepper
• oregano
• thyme
• Parsley, dried or 1 bunch fresh parsley

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Instructions

1. Peel and finely chop the onion, cut the ham into fine cubes. Wash fresh parsley, spin dry and weigh finely. Separate the eggs and place the egg whites in a large bowl. Mix the egg yolks with a little cream or condensed milk and set aside. Add the diced ham, diced onion, crème fraîche, cream cheese, parsley, thyme, oregano and grated cheese to the egg white and mix everything well.
2. Spread the 1st roll of puff pastry flat on the work surface and evenly spread half of the filling compound up to the side edge. Let some of the batter protrude from the long edges. Roll up from the long side and let rest in the refrigerator for about 1 hour. Do the same with the 2nd roll of puff pastry and the rest of the filling. When the dough is a little firmer again, take the rolls out of the refrigerator and cut off 2-3 cm thick slices with a sharp knife.
3. Place on a baking sheet lined with baking paper or baking foil, keeping enough space, because the puff pastry will still rise. Now lightly brush the snails with the egg yolk mixture and then bake in the oven preheated to 200 ° C (convection 180 ° C) for 15-20 minutes until golden.
4. Let the snails cool on a wire rack and then serve lukewarm.
5. This is great to prepare and can then be baked as needed. Makes about 40 pieces (3 trays) and tastes good with both beer and white wine.