Lovely aperitif on the balcony with german sparkling wine/Riesling Brut Nature, as we have summer-like 26 C or 79 F. The estate Bamberger from the Nahe region is one of the best sparkling wine producer in Germany.

I discovered this new recipe at the swiss food-blog „lieber lecker“ this week. Great international recipes from Zurich.


1 puff pastry, ready-made (320g)
200g carrots, grated
200g Gruyére cheese, grated
2 tsp herbs de Provence


  1. Combine grated cheese and carrot with herbs and salt&pepper

  1. Roll out the puff pastry

  1. Add the cheese&carrot mix

  1. And now roll the puff pastry together

  1. Cut the puff pastry in slices (2cm)

  1. Put the slices on a baking tray with baking sheet and for around 20min in the preheated oven by 180 C fan or 200 C / 400 F. Serve warm or cold. CHEERS!


I thought there were going to be actual snails in this, looks delicious.

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In the German language we call that sweet or savory SNAIL.

In English rather PINWHEEL??!

Pinwheel for sure, here snail would probably be for a sweet prep.

Gave this a go today, albeit with a mixture of carrot, beetroot, asparagus, plus a little fennel and onion, along with the cheese and herbs.

Turned out good.

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