Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.
4. Tip:
5. If you like, the finished snails can then be decorated with dill and freshly grated Parmesan.
6. The snails taste warm and cold - great for a champagne reception, for example.