Puff Pastry Rolls with Leek and Feta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 packet puff pastry, chilled
- 300 g leek
- 300 g sheep cheese, with marinade
- 1 egg (s)
- Pepper from the grinder
- Nutmeg, freshly grated
- Salt (fleur de sel)
Print Recipe
Pin Recipe Instructions
- Roll out the finished puff pastry. Crumble the sheep`s cheese onto the dough and distribute it evenly. Wash the leek, cut into thin rings and spread on the sheep`s cheese. Season with pepper, nutmeg and salt.
- Now roll up the puff pastry lengthways, brush the outside with egg and cut into strips approx. 2 cm wide. Then place the snails on a parchment-lined baking sheet. Please leave enough space between the snails as they will rise when baking.
- Preheat the oven to 180 ° C (no fan oven) and bake the snails on the baking sheet on the middle rack for about 20 minutes until golden brown.
- Tip:
- If you like, the finished snails can then be decorated with dill and freshly grated Parmesan.
- The snails taste warm and cold - great for a champagne reception, for example.
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