How to make
Spread the puff pastry into two sheets.
Smear one with quince jam and the other with raspberry jam.
Roll them up and cut them into about 3 cm pieces.
Put the snails in a tray lined with baking paper.
Spread them with the beaten egg.
Bake the snails with quince and raspberry jam in a preheated oven at 430°F (220°C) for 30-40 minutes
Enjoy your meal!
