Puff pastry Roquefort snails

Name: Puff pastry Roquefort snails
Cook time: 30 min
Total time: 30 min
Yield: 21
Ingredients: 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 100 g frozen peas; 7-10 Tbsp Salt; 50 g Roquefort cheese; baking paper; 21 Lolly stems

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 21

1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
100 g frozen peas
7-10 Tbsp Salt
50 g Roquefort cheese
baking paper
21 Lolly stems

Directions

1
Take the puff pastry out of the refrigerator 5-10 minutes before use. Meanwhile cook peas in boiling salted water for 2-3 minutes. Drain, quench and allow to drip off on kitchen paper. Unroll puff pastry, cut in half crosswise.
2
Crumble the cheese and spread it on one half with the peas. Roll up the rest of the dough again and use it for other purposes. Roll up the dough from the long side and cut into slices of about 1 cm thickness.
3
Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes until golden brown.
4
Let the ready-baked snails cool down on a cake rack and put them on lolly stems.