Waadtländer Schnecken
Vaud Snails
A savory pastry from the Vaud region, featuring a spiral of puff pastry filled with a creamy cheese and herb mixture. Often enjoyed as a snack or appetizer.
🧂 Ingredients
- 1 sheet Puff pastry(store-bought or homemade, thawed if frozen)
- 150 g Gruyère cheese(grated)
- 100 g Cream cheese(softened)
- 2 tbsp Fresh chives(finely chopped)
- 1 tbsp Fresh parsley(finely chopped)
- 1 large Egg yolk(for egg wash)
- 1 tsp Milk(for egg wash)
- 0.5 tsp Salt
- 0.25 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, combine grated Gruyère, softened cream cheese, chopped chives, chopped parsley, salt, and pepper. Mix until well combined.
- 3
Unroll the puff pastry sheet onto a lightly floured surface. Spread the cheese and herb mixture evenly over the pastry, leaving a small border around the edges.
- 4
Starting from one of the longer sides, tightly roll up the puff pastry to form a log.
- 5
Cut the log into 6 equal slices, about 2-3 cm thick. Place the slices cut-side up on the prepared baking sheet.
- 6
In a small bowl, whisk together the egg yolk and milk for the egg wash. Brush the tops of the Schnecken with the egg wash.
- 7
Bake for 18-20 minutes, or until the pastry is golden brown and puffed up.
- 8
Let cool slightly before serving.
💡 Pro Tips
- ✓Ensure the puff pastry is well-chilled before spreading the filling for easier rolling.
- ✓Don't overfill the pastry, as it can make rolling difficult and cause the filling to leak.
- ✓For a spicier kick, add a pinch of nutmeg to the cheese mixture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of finely diced ham or speck for a meatier version.
- Incorporate a teaspoon of Dijon mustard into the cheese mixture for a tangy flavor.
- Experiment with different herbs like dill or tarragon.