Strudel snails with salmon and cream cheese

Name: Strudel snails with salmon and cream cheese
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1 pck. (250 g each) Filo dough (10 sheets; refrigerated shelf; e.g. from Aunt Fanny); 150 g Butter; 1 collar Dill; 1 Organic Lemon; 200 g Double cream cheese; 7-10 Tbsp Pepper; 50 g Picking salad; 200 g smoked salmon; 400 g waxy potatoes; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

The unbeatable duo of cream cheese and smoked salmon can be easily beaten into strudel leaves from the refrigerator shelf. These crunchy snails will delight you!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1 pck. (250 g each) Filo dough (10 sheets; refrigerated shelf; e.g. from Aunt Fanny)
150 g Butter
1 collar Dill
1 Organic Lemon
200 g Double cream cheese
7-10 Tbsp Pepper
50 g Picking salad
200 g smoked salmon
400 g waxy potatoes
baking paper

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Melt butter. Wash the dill, shake dry and chop finely. Wash lemon hot, dry and grate the peel thinly. Mix cream cheese, dill and lemon peel. Season to taste with pepper. Wash the salad, shake dry and cut into strips. Cut salmon into strips. Peel, wash and finely dice the potatoes. Mix cream cheese and potatoes.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a tray with baking paper. Moisten a tea towel with cold water and spread it out on the work surface. Place a dry cloth on top. Place 1 sheet of dough on the tea towel. Brush thinly with butter. Place a 2nd overlapping sheet on top so that a rectangle of approx. 30 x 40 cm is formed. Brush thinly with butter. Place one salad, salmon and potato mixture on the edge of each long side and roll up. Turn the roll up to a snail.
3
Repeat with the rest of the dough and filling. Spread all snails with butter. Bake in a hot oven for about 30 minutes.