Summary

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)

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Instructions

1. Preheat the oven to 200 degrees, fan-assisted. Line a baking sheet with parchment paper.
2. Mix the cream cheese well with about 1 tablespoon of the herb oil from the olives.
3. 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.
4. 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.
5. 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.
6. The baking time is around 15-20 minutes. When the snails are golden brown, they`re done.
7. Remove the snails from the tray with a spatula and let them cool on a baking rack lined with baking paper.
8. The olive snails taste cold and warm.
9. 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.