Puff Pastry Snail with Ham and Fontina Cheese

Here is the recipe to make delicious puff pastry snails with ham and Fontina cheese.

Ingredients

• 1 rectangular roll of puff pastry
• 100 g of cooked ham, thinly sliced
• 100 g of Fontina cheese, thinly sliced
• 1 egg (for brushing)
• Sesame or poppy seeds (optional, for decorating)

Preparation

1. Preheat the oven to 200 °C (180 °C if fan-forced).
2. Unroll the puff pastry on a work surface.
3. Evenly distribute the slices of cooked ham on the surface of the pastry, leaving a small margin at the edges.
4. Place the slices of Fontina cheese on top of the ham, covering the surface as much as possible.
5. Roll the puff pastry onto itself starting from the longer side to form a roll.
6. Cut the roll into slices about 2 cm thick.
7. Arrange the obtained snails on a baking sheet lined with parchment paper, spacing them a little apart.
8. Beat the egg in a small bowl and brush the snails with the beaten egg. This will help to give them a nice golden color.
9. If desired, sprinkle the snails with sesame or poppy seeds for an additional decorative touch.
10. Bake the snails for about 15-20 minutes or until they are golden brown and crispy.
11. Remove from the oven and let cool for a few minutes before serving.

Puff pastry snails with ham and Fontina cheese are perfect for an aperitif or a buffet. You can serve them warm or at room temperature.

Curiosity

Puff pastry is appreciated for its versatility and inviting appearance when baked, which comes from the layering of thin layers of dough and fat, usually butter. In puff pastry snails, the filling can vary, and you can also use other types of cold cuts or cheeses based on your tastes or what you have available in the fridge.