- 1 rectangular puff pastry
- 120g Philadelphia cream cheese
- Floor meat tranches
- Habanero EdelSalz
Roll out the puff pastry, sprinkle with the cream cheese and put thinly with the floating meat. Roll up the dough on the long side, then cool.
Then cut the dough into about 5-7mm thick slices and place on a sheet metal covered with baking paper. Season with the Habanero noble salt. (Carefully, because Habanero, is one of the sharpest chilli varieties ...)
Put the snails in the preheated oven, at 180 ° degrees and bake on the lower rail in the oven. When the snails are finished, let cool briefly on the sheet, then completely cool on a grid.
Enjoy cold or warm