Summary

Ingredients

• 540 g puff pastry, fresh or frozen
• 3 tablespoon cream cheese or herbal cream cheese
• 1 tablespoon mustard, grainier, more hearty
• 200 g Gouda or Emmentaler
• salt and pepper
• Herbs, dried or frozen
• Paprika powder
• 1 egg yolk
• Sesame
• Black cumin
• Poppy

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Instructions

1. Roll the fresh puff pastry apart. Let the frozen puff pastry thaw and assemble an approx. 25 x 35 cm rectangle from the plates.
2. Make a spicy paste from cream cheese, mustard, spices and herbs and spread it thinly on the dough sheets. Scatter the grated cheese over it and roll up the sheet of puff pastry from the broad side.
3. Cut approx. 1 cm thick slices from the roll and place them on a baking sheet lined with baking paper. If necessary, press it flat with your fingers and bring it into shape. Brush the snails with a whisked egg yolk and sprinkle with sesame, poppy seeds or black cumin.
4. Bake at about 220 ° C for about 10-15 minutes, until the snails are golden brown.