Puff pastry cheese snails with tomatoes

Name: Puff pastry cheese snails with tomatoes
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 1 Roll (270 g) Puff pastry (refrigerated shelf); 200 g dried tomatoes (in oil); 3 Branches of rosemary; 8 discs (approx. 250 g) Raclette cheese; 7-10 Tbsp Pepper; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

1 Roll (270 g) Puff pastry (refrigerated shelf)
200 g dried tomatoes (in oil)
3 Branches of rosemary
8 discs (approx. 250 g) Raclette cheese
7-10 Tbsp Pepper
baking paper

Directions

1
Take the dough out of the fridge. Drain the tomatoes well and cut them into small pieces. Wash the rosemary, dab dry, remove the needles and chop coarsely.
2
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line a baking tray with baking paper. Unroll the puff pastry. Place cheese slices next to each other on top. Spread tomatoes on top.
3
Sprinkle with rosemary and season with pepper.
4
Roll everything up from the long side. Cut the dough roll with a sharp knife into approx. 12 slices. Place one cut side of each slice on the baking tray. Bake in a hot oven for about 15 minutes.
5
Serve hot or cold.