Buy all ingredients right below the recipe
Ingredients
- 300 g puff pastry (fresh)
- 200 g chicken breast ham (min. 90% meat content)
- 200 g Edam cheese (30% fat in dry matter)
- 1 tbsp milk (1.5% fat)
- 1 egg (size M)
- 2 cloves garlic (fresh)
- 1 onion (yellow)
- 2 tbsp basil (fresh)
- 4 tbsp diced tomatoes (canned)
- 6 tbsp tomato ketchup
- 2 tsp Herbes de Provence (dried)
- 2 tsp oregano (dried)
Equipment
- Baking paper
Preparation & Filling
- 1Preheat the oven to 190 °C top/bottom heat and line a baking sheet with baking paper. Roll out the puff pastry on a floured surface into a rectangle (approx. 20 x 30 cm). If you are using pre-rolled dough, this step is not necessary.
- 2Peel and finely press the garlic. Peel and finely dice the onion. In a small bowl, thoroughly mix the garlic, onions, Herbes de Provence, finely chopped basil, ketchup, and diced tomatoes. Spread the mixture evenly over the puff pastry with the back of a spoon.
Rolling & Baking
- 1Now, evenly cover the dough with the cheese slices and then with the ham. Carefully but firmly roll up the dough from the long side. Cut the roll into approx. 15 equally thick slices with a sharp knife.
- 2Place the pinwheels cut-side down on the prepared baking sheet. In a small cup, whisk the egg with the milk and dried oregano. Generously brush the pinwheels with the egg mixture.
- 3Place the baking sheet in the preheated oven and bake the pinwheels for approx. 30–35 minutes at 180–190 °C until golden brown. Let them cool for at least 30 minutes before serving so they become nice and crispy.
Tip
For a vegetarian version, you can simply omit the ham or replace it with thin zucchini slices.
Knuspr-Küche
Ein toller Tipp: Bestreuen Sie die Schnecken vor dem Backen zusätzlich mit etwas geriebenem Käse für eine extra knusprige Kruste!