Summary

Ingredients

• 1 pack puff pastry from the cooling shelf (roll)
• 100 g cream cheese with wild arlic
• 6 slices ham, cooked
• 250 g spinach leaves, frozen
• 150 g cheese, rated (Gouda)
• salt
• garlic

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Instructions

1. Roll out the puff pastry and brush with the wild garlic cream cheese. Then spread the 6 slices of ham on top. Then put the spinach on top, add a little salt and add a little garlic if you like. Sprinkle with the cheese, roll up and cut into 1 cm wide pieces.
2. Transfer to a parchment-lined baking sheet. Preheat the oven to 170-180 degrees and bake the snails for 20-30 minutes.