The puff pastry snails with bacon are not only quick to prepare, they taste simply heavenly. As a snack with a cool beer or a glass of wine or as a side dish with a crisp, fresh salad. They are also great to take with you on a hike. The puff pastry snacks are always delicious and can be easily modified.
Not many ingredients are needed for the puff pastry buns:
1 packet chilled puff pastry
1 shallot diced
100 g cream cheese
1 egg (size M)
100 g South Tyrolean bacon finely diced
2 tbsp chopped herbs
100 g grated mountain cheese
salt and pepper
1 tbsp milk
1 tbsp olive oil
The preparation is also very simple:
First preheat the oven to 200°C top/bottom heat (fan oven: 180°C) and line a baking tray with baking paper.
Sauté the shallot cubes in a pan with the olive oil and leave to cool.
Roll out the puff pastry and spread with the cream cheese. Leave about 1 cm of space around the edge. Separate the egg and mix the egg white with the herbs, the diced bacon and shallots and the grated mountain cheese. Season with salt and pepper and spread on the cream cheese.
Roll up the puff pastry lengthwise and cut into slices about 2.5 cm wide. Place the snails on the prepared baking tray.
Whisk the egg yolk with the milk and brush the snails with it. Bake in the preheated oven for approx. 25 minutes until golden brown. Remove the puff pastry snails from the oven, allow to cool briefly and ideally serve immediately.