Wild garlic cheese pastry – small and delicious
Here is another recipe for the annual wild garlic season, we present you our wild garlic cheese pastry! It’s a hearty dish for lovers of wild garlic and cheese! They are small and handy, so you can take them to a picnic without problems. Or you can just enjoy them at home with a delicious drink. 🙂
For this simple recipe you do not need many ingredients! You can also vary the filling of the snail pastry as you like. We love cheese, so we put cheese in the filling and also on top of the pastry. But you could also add bacon or fresh spinach. There are lots of ways you can get creative here. This is sort of our basic recipe that you can adapt to your liking.
To avoid that the whole result gets too mushy in the end, you should not add too many juicy / liquid ingredients. For tomatoes, it would be more appropriate to use dried tomatoes.
If you currently don’t have wild garlic at home and want to collect it, you should inform yourself well beforehand! There are some plants that look very similar to wild garlic, but are very poisonous. We have prepared a few tips in our recipe for homemade wild garlic salt.
We always use fresh puff pastry from the refrigerated section for our wild garlic cheese snails, but there is also the frozen version. For this recipe, it is only important that it is one large piece of puff pastry that can be coated with the filling. So you save the work of several small pieces that need to be coated and rolled.
Once you have mixed the filling, you just need to apply everything on the spread puff pastry. Then start to roll up the puff pastry from the long edge, creating a long roll with delicious contents. You can now cut slices from the puff pastry roll and place them on a baking tray lined with baking paper.
As soon as the wild garlic cheese pastry is on the baking tray, you can sprinkle some more cheese on top. Bake them for about 15 minutes at 200° top/bottom heat in the oven.
Bon appétit! 🙂
Wild garlic cheese pastry
Ingredients
- 150 g Cheese e.g. Gouda medium aged
- 150 g Cream cheese natural
- 100 g Fresh wild garlic
- 1 Pack puff pastry from the refrigerator shelf
- 5-6 Stalks of resh parsley
- 1 Onion finely chopped
- 1 Egg
- Wild garlic salt or normal salt According to taste
- Pepper According to taste
Instructions
- Wash wild garlic and cut off the stems
- Cut wild garlic into strips
- Finely chop the onion and parsley, grate the cheese
- Set aside some shredded cheese, add remaining ingredients to a bowl and mix together.
- Spread the mixture on the rolled out puff pastry and smooth it out.
- Roll up the coated puff pastry from the long side.
- Cut about 2cm thick slices from the rolled puff pastry and place on a baking sheet.
- Spread the cheese set aside on top of the snails.
- Bake in the oven at 200° top/bottom heat for about 15 minutes.
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