Three cheese snails

Name: Three cheese snails
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 36
Ingredients: 250 g Flour; 125 g Butter (cold); 7-10 Tbsp Salt; 1 Egg; 40 g Cheddar cheese; 1 Msp. Chili Flakes; 40 g Appenzeller cheese; 7-10 Tbsp freshly ground black pepper; 40 g Gorgonzola cheese; 1/4 TEASPOON pink berries; 7-10 Tbsp Flour for the work surface; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 36

250 g Flour
125 g Butter (cold)
7-10 Tbsp Salt
1 Egg
40 g Cheddar cheese
1 Msp. Chili Flakes
40 g Appenzeller cheese
7-10 Tbsp freshly ground black pepper
40 g Gorgonzola cheese
1/4 TEASPOON pink berries
7-10 Tbsp Flour for the work surface
7-10 Tbsp Cling film

Directions

1
Knead the flour, butter in pieces, 1 pinch of salt and egg briefly first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough. Divide the dough into thirds, wrap each third in foil and refrigerate for at least 30 minutes.
2
Meanwhile, grate the cheddar finely and mix with chilli. Grate Appenzeller finely, mix with black pepper. Mash the gorgonzola finely with a fork. Crush pink berries and mix with gorgonzola.
3
Roll out the dough portions into a rectangle (approx. 10 x 15 cm) on a floured work surface. Spread 1 cheese mixture on each. Roll up the dough sheets firmly from the long side and cut each roll into approx. 12 slices. Place on 2 baking trays lined with baking paper and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other for 12-14 minutes. Remove from the oven and allow to cool on a cake rack.