Mix the double cream cheese with apricot jam (if necessary cut large pieces of fruit into small pieces) until smooth. Spread the mixture on a large, square, fresh, ready-made puff pastry base, not spreading about 1 cm wide on one long side. Brush the uncoated strip of dough with a little beaten egg. Roll up from the long side coated with cream cheese and apricot mixture. Carefully press something firmly at the seam. Brush the roll all around with the beaten egg and then cut into slices about 1cm wide. Place the snails with plenty of space between them on a baking tray lined with baking paper.
Bake in a hot oven at about 225 ° C top / bottom heat for about 15 minutes until golden yellow.
Delicious as a small dessert on a finger food buffet.
Also great as a decoration for other desserts, e.g., Chocolate mousse.
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