Here's a confession: I love puff pastry in all its variations. Why? To be honest, I've never made puff pastry myself, I buy it ready-made in the store. And when I need it, I can turn it into a base or coating for other delicious ingredients in a matter of minutes. Puff pastry is therefore super practical and its airy consistency makes it a joy to eat - whether it's sweet or savory dishes.
The recipe for the puff pastry buns on my favorite paper is sooo simple, consists of only 4 ingredients and is therefore ideal for the family or guests who are suddenly there and hungry. ;-)
What's more, you can also arrange simple things in a very tasty and decorative way and pimp them up a bit. For me, the newspaper-look wrap paper, which is available from Amazon, has this effect (advertising not commissioned). It is available in white or beige and makes pastries, sandwiches, potato slices, muffins and much more look even cooler. Here is the link to the product: Deli paper sheets
It is also very suitable for photos, as it looks as if the food is lying on a newspaper. I really like that.
What you need for the puff pastry buns:
1 rectangular, rolled-out puff pastry
approx. 100 g sour single cream or crème fraîche
approx. 100 g slices of raw ham
approx. 50 g grated cheese of your choice - I usually use Gruyère
some pepper from the grinder
This is what you have to do:
Roll out the puff pastry, place it long side down in front of you
Spread the sour single cream or crème fraîche evenly over the pastry
To ensure that the dough holds well in the roll after rolling it up, leave a strip of approx. 2 cm free at the top edge.
Now place the slices of cured ham vertically next to each other on the dough, overlapping slightly if necessary - make sure that there is roughly the same amount of cured ham everywhere
Now sprinkle the grated cheese over the raw ham and pepper to taste
Starting at the long bottom side, roll up the dough slowly and as tightly as possible
Now wrap the roll in cling film and chill in the fridge for approx. 15 minutes or until you need it
If the roll is too long, you can also cut it in half and chill it in two pieces.
Now preheat the oven to 220 degrees (top and bottom heat)
Take the roll(s), cut off approx. 1 cm wide snails with a sharp knife and place them on the baking tray lined with baking paper - make sure there is enough space between them, as the puff pastry will still rise and the snails will get bigger
Bake the snails in the oven for approx. 10 minutes or until the puff pastry has risen, they are slightly brown and the raw ham is crispy on the edges
You will probably need 2-3 batches until all the puff pastry buns are baked. Then arrange them on the newspaper-style wrap paper ;-) Enjoy your meal!