Truffle Salami Snails

Preheat oven to 180 °C.

Roll out both puff pastry slices to about 2 mm thickness and evenly cover with salami and cheese on top.

Roll up puff pastry and carefully cut both rolls into slices about 5 mm thick. Brush the slices with egg and sprinkle with sunflower seeds.

Bake on a baking tray lined with baking paper for about 15 minutes and serve either lukewarm or cooled.

Preparation Tip:

The snails become especially crispy if you bake the rolls as a whole for 15 minutes, then let them cool, cut them into slices and bake them for another 5 minutes. Then brush both the rolls and the cut slices with egg before baking.

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