Potato snails

Name: Potato snails
Cook time: 50 min
Total time: 50 min
Yield: 14
Ingredients: 1 pack of (300 g; 7 sheets) fresh strudel dough from the refrigerator; 500 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Butter; 200 g Herb cream cheese; 7-10 Tbsp coarse salt; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 14

1 pack of (300 g; 7 sheets) fresh strudel dough from the refrigerator
500 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Butter
200 g Herb cream cheese
7-10 Tbsp coarse salt
baking paper

Directions

1
Let the strudel dough rest in the closed package for about 10 minutes at room temperature. Peel and wash the potatoes and cut into cubes of approx. 0.5 x 0.5 cm. Mix the cubes with 1-2 tsp salt and 1/2 tsp pepper.
2
Melt the butter. Place a sheet of strudel dough on a tea towel. Brush with butter.
3
Spread about 1 tablespoon cream cheese on the lower long side to form a narrow strip. Spread 2-3 tablespoons of potatoes on top. Roll up the dough sheet with the help of a tea towel, cut the roll in half crosswise, turn both halves to the snail and place them on a baking tray lined with baking paper.
4
Repeat the process with the remaining ingredients. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes.
5
Sprinkle the finished strudels with coarse salt.