Ingredients:
- 1 rectangular puff pastry
- 120g Philadelphia cream cheese
- Bündnerfleisch tranches
- Habanero precious salt
Roll out the puff pastry, spread it with the cream cheese and cover it thinly with the Bündnerfleisch. Roll up the dough on the long side and then refrigerate.
Then cut the dough into slices approx. 5-7mm thick and place on a tray lined with baking paper. Season carefully with the Habanero fine salt. (Careful, because Habanero is one of the hottest chili varieties...)
Put the snails in the preheated oven at 180° degrees and bake on the lower shelf in the oven. When the snails are ready, let them cool briefly on the tray, then let them cool completely on a rack.
Enjoy cold or warm
Share:
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