Puff Pastry Snails with Olive Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll (s) puff pastry from the refrigerated shelf
- 100 g cream cheese
- 1 handful olives, marinated in herbs and oil, pitted
- 1 tablespoon herbal oil from the olives
- some herb mixture, TK
- some black pepper from the mill
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees, fan-assisted. Line a baking sheet with parchment paper.
- Mix the cream cheese well with about 1 tablespoon of the herb oil from the olives.
- Take the puff pastry out of the package and spread the cream cheese evenly. Drain the olives a little and chop them finely. Spread on the cream cheese. Sprinkle a little with the herbs and lightly pepper.
- Roll up the dough tightly from the narrow side. Carefully cut the roll into 1 cm thick slices with a long knife and place them on the baking sheet.
- Beat the egg in a bowl and whisk. Brush the snails with the egg and then put the tray in the oven on the middle rail.
- The baking time is around 15-20 minutes. When the snails are golden brown, they`re done.
- Remove the snails from the tray with a spatula and let them cool on a baking rack lined with baking paper.
- The olive snails taste cold and warm.
- I served it as a side dish to a tomato cream soup with basil foam. But they also taste good with a fresh salad or just like that.
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