Peel, halve and dice the onion. Finely dice the ham.
Mix the diced onion, ham, grated Emmental cheese, herbs de Provence, sour cream, salt and pepper well. Preheat the oven to 200 °C.
Roll out the puff pastry and spread it evenly with the ham mixture.
Leave 2 cm free at the edge and do not cover with the mixture.
Roll up the puff pastry diagonally (long side so that there are small snails).
Cut the roll into 2 cm wide snails.
Place the puff pastry snails on a baking sheet lined with baking paper and bake for about 25 minutes.
Check how the snails look after 15 minutes. The snails are ready when they look golden brown and crispy.
Preparation Tip:
The ham buns can be enjoyed both hot and cold.
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