Filled With Poppy Seeds – Parmesan, And Pizza
We already have sweet puff pastry snails on the blog; savory puff pastry snails is just a natural step.
While the sweet snails are crispy cookies, the savory ones are pastries served warm or at room temperature.
We have savory puff pastry snails with two fillings: one with poppy seeds, vegan parmesan, and vegan yogurt, and another with pizza filling made of tomato paste, water, oil, spices, green olives, and vegan mozzarella.
Use chilled and rolled-out puff pastry; in my experience, it is much more convenient to work with than frozen dough – which usually arrives thicker and tends to crack. The chilled rolled-out dough is thinner, does not require rolling, and has a smooth and uniform texture.
Open the dough (leave the parchment paper under), mix a cup of vegan yogurt with olive oil, salt, and spices, and spread it on the dough. Sprinkle a few spoonfuls of whole poppy seeds and grate vegan parmesan on top.
Roll the dough using the paper underneath as a mat for rolling sushi. Fasten the edge, cut into slices about 1.5 cm to 2 cm thick, and place on a tray lined with baking paper. Bake in an oven preheated to 200 degrees until golden.
Cool for a few minutes before serving. The snails are also delicious at room temperature.
Keep the snails in the refrigerator. Then, before serving, reheat briefly in the oven – not in the microwave!
Enjoy, and let me know how it turned out ❣️😋
18-20 units for a filling
Poppy Seeds and Parmesan Filling
- 1 pack puff pastry chilled and rolled-out 230 – 300 grams (8.2oz – 10.7oz)
- 100 gram whole poppy seeds
- 40-50 gram parmesan
- 150 gram vegan yogurt
- 2 Tablespoon olive oil
- salt and pepper by taste
Pizza Filling
- 1 pack puff pastry chilled and rolled-out 230 – 300 grams (8.2oz – 10.7oz)
- 100 gram tomato paste
- 1 Tablespoon olive oil
- 2 Tablespoon water
- 1 tsp dried oregano
- 1 tsp dried basil
- 25 gram basil leaves washed and chopped
- ¼ tsp salt
- ⅛ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder optional
- 50 gram pitted green olives, chopped
- 150 gram grated vegan mozzarella
Poppy Seed and Parmesan Filling
- Open the chilled dough – leave the paper underneath.
- Mix the yogurt with olive oil, salt and pepper in a bowl and spread on the dough.
- Sprinkle the poppy seeds evenly.
- sprinkle the grated parmesan evenly
- Make a roll using the paper under the dough as a mat for rolling sushi.
- fasten the edge.
- Cut slices about 1.5 – 2 cm thick (0.6-Inches – 0.8-Inches) and place them on a tray lined with baking paper.
- Put in an oven preheated to 200 degrees Celsius (392 F) and bake for 15-20 minutes until golden.
- Remove and let cool to room temperature.
- serve warm or at room temperature
- Keep in the fridge. Before serving, heat in the oven (not in the microwave).
Pizza Filling
- Mix tomato paste with water, olive oil, oregano, basil, garlic powder, onion powder, salt, and pepper.
- Open the chilled dough – leave the paper underneath.
- Spread the tomato mixture evenly.
- Sprinkle with the chopped olives evenly.
- Sprinkle with mozzarella evenly.
- Make a roll using the paper under the dough as a mat for rolling sushi.
- fasten the edge.
- Cut slices about 1.5 – 2 cm thick (0.6-Inches – 0.8-Inches) and place them on a tray lined with baking paper.
- Put in an oven preheated to 200 degrees Celsius (392 F) and bake for 15-20 minutes until golden.
- Remove and let cool to room temperature.
- serve warm or at room temperature
- Keep in the fridge. Before serving, heat in the oven (not in the microwave).
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