Cheesy Marmite Puff Pastry «Snails»

A little Marmite goes a long way!

Prep: 30 mins

Cook: 20 mins

Chilling: 30 mins

Total: 80 mins

Servings: 5 to 7 servings

Yield: 14 to 15 (1/2-inch) round snails

The first time I tried Marmite, I made the classic rookie mistake: I slathered a thick layer on my morning toast, took a bite, and promptly swore that I'd never touch the stuff again.

Thankfully, I've since learned that a little bit of Marmite goes a very long way. (I've also learned that you're meant to spread it on buttered toast in a layer so thin it's practically translucent, and not by the tablespoonful!) These days, as an American living in England, you'll always find at least one jar of this versatile condiment in my kitchen cabinet.

What is Marmite?

Thick, sticky, and exceptionally salty, Marmite is a savory yeast extract created from the by-products of the beer brewing process. Dark brown in color and rich in vitamin B12 (one serving contains 76% of an adult’s daily allowance), this «Love It or Hate It» spread has been dividing the British public since the early 1900s.

Those in the «love it» camp frequently pair Marmite with buttered toast or crumpets; toss it with potatoes as a side dish for Christmas or Sunday roast dinner; or use it to add an umami note to homemade soups and stews. Some devotees even stir their Marmite into a mug of boiling water and enjoy it as a drink, similar to boullion.

Cheese and Marmite: The Perfect Combination

While there are many uses for this British classic, perhaps no combination is quite as popular as Marmite and cheese. A thin layer of Marmite turns a standard grilled cheese sandwich into something truly next-level. It also works nicely in scone, bread, and pastry recipes, including these cheesy Marmite puff pastry snails.

Requiring four ingredients and just 20 minutes in the oven, these pastries are simple enough to pull together for an impromptu dinner party. (Keep a jar of Marmite in the cabinet and a box of puff pastry in the freezer, and you won’t even need to visit the store.) And while these puff pastry snails make a great addition to any appetizer tray, they're just as enjoyable with soup or a salad for an easy weekend lunch.

How To Make Cheesy Marmite Puff Pastry Snails

This recipe begins with a sheet of store-bought puff pastry. The pastry is topped with Marmite and freshly grated sharp cheddar, then rolled, sliced, and baked until cheese and Marmite ooze and bubble from every slice, creating tiny bits of crispy, umami goodness around the edges.

Other Ways to Use Marmite

In pasta—Combine it with pasta, butter, garlic, parmesan, and herbs for a simple dinner.
In a grilled cheese—Use it in a grilled cheese sandwich, along with slices of fresh tomato.
In soups and stews—Add a teaspoonful to soups and stews for a rich umami flavor.
To flavor veggies—Toss it with roasted potatoes or vegetables for an easy side dish.
On bread—Spread a thin layer on buttered toast, English muffins, or crumpets.

Tips for Making Cheesy Marmite Puff Pastry Snails

Don’t overdo it—A little bit of Marmite goes a long way, so resist the urge to slather it on in thick layers. Too much will result in a messy and overwhelmingly salty finished product.
Take time to chill out—Don’t skip the chilling step in this recipe. Chilling the log for at least 30 minutes prior to slicing will preserve the defined layers of pastry and filling, and will help the snails to retain their round shapes while baking.
Warm it up—Marmite is incredibly thick and sticky. Gently warming it for 10 to 15 seconds in the microwave allows for easier spreading, with less risk of tearing the pastry.
Use the real thing—Choose a block of cheese, grated on the large holes of a box grater, rather than the bagged, pre-shredded kind. With only four ingredients, good-quality cheese makes all the difference in this recipe.
Sourcing the star—Marmite is a British grocery store staple. In the US, it is readily available on Amazon, and can also be purchased in the international aisle at many grocery stores.
Apply the egg carefully—Brush beaten egg on the sides of each slice only. Coating the tops will cause the egg to act as a glue, joining the layers of pastry together and preventing the snails from «puffing» as they bake. Use a 1-inch pastry brush, ideally with natural bristles, for increased precision when applying the beaten egg.

Make Ahead

These pastries are best enjoyed on the day they are made, either while still slightly warm or at room temperature within a few hours of baking.

To prepare in advance, layer sliced, unbaked snails between layers of parchment and freeze in an airtight container until ready to use. To bake, place frozen snails on a parchment-lined rimmed baking sheet, brush with beaten egg, and bake at 400 F for 20 minutes.

«These Cheesy Marmite Puff Pastry Snails were rich and delicious! I loved the umami flavor of the marmite and cheese combination, and once the snails cooled a bit, they took on a bacony flavor. Be sure to slice the chilled and filled puff pastry with long sawing motions rather than short ones to help keep the roll intact.» —Diana Andrews

A Note From Our Recipe Tester

Ingredients

1 sheet puff pastry, thawed according to package directions if frozen
All-purpose flour, for rolling, if needed
1 1/2 tablespoons Marmite
1 1/2 cups (3 1/2 ounces or 99 grams) grated sharp cheddar cheese
1 medium egg, lightly beaten

Steps to Make It

Gather the ingredients. Line a rimmed baking sheet with parchment paper.
On a silicone rolling mat or sheet of baking parchment, gently unroll 1 sheet puff pastry, thawed according to package directions, and use your hands to smooth any wrinkles or folds.

Depending on the brand you've chosen, you may need to use a rolling pin and a little flour to roll the pastry a few inches wider, or a sharp knife to trim away any excess. When finished, you should have a rectangle, approximately 9 x 11 inches and about 1/8-inch thick. (But don't stress if it's a little bit bigger or smaller, it doesn't need to be perfectly precise.)

Position the rectangle with one of the longer edges facing you.
In the microwave, warm 1 1/2 tablespoons Marmite for 10 to 15 seconds, then give it a quick stir. With a small offset spatula or a rubber spatula, spread the Marmite evenly on top of the puff pastry, allowing a 1/2-inch border along the edge closest to you.
Scatter 1 1/2 cups (3 1/2 ounces or 99 grams) grated sharp cheddar cheese on top of the Marmite layer. Distribute it evenly across the entire surface, except for the bottom border.
Starting at the edge furthest from you, roll the pastry toward you until it forms a tight log. Use a pastry brush to apply a thin layer of 1 medium egg, lightly beaten (you won’t use it all) across the bottom border, then pat with your fingertips to seal the log.
Wrap the log in parchment paper or plastic wrap and transfer it to the refrigerator to chill for 30 minutes. While the log chills, position a rack in the center of the oven and heat to 400 F.
With a sharp chef's knife, slice the chilled log crosswise into 3/4-inch slices. You should have 14 to 15 total slices. Transfer to the prepared baking sheet, leaving 1 1/2 inches between them so the snails can spread as they bake.
With a pastry brush, brush the sides of each slice with some of the remaining beaten egg. Do not apply egg to the tops of the slices.
Bake until the cheese and Marmite are bubbly and the pastry is flaky and golden with crispy brown bits around the bottom edges, 20 to 22 minutes.
Cool the snails on the baking sheet for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

How To Store

Layer snails between sheets of parchment and store in an airtight container at room temperature for up to two days.

To reheat, place snails on a parchment-lined baking sheet and warm in a 350 F oven for 5 to 10 minutes. Leftovers can also be enjoyed at room temperature—they'll be slightly less crispy, but no less delicious!

How To Freeze

Freezing unbaked snails: Layer sliced, unbaked snails between sheets of parchment and freeze in an airtight container until ready to use. To bake, place frozen snails on a parchment-lined rimmed baking sheet, brush with beaten egg, and bake at 400 F for 20 to 22 minutes.

Freezing baked snails: Freeze baked snails in an airtight container between layers of parchment. To serve, thaw at room temperature, then place on a parchment-lined rimmed baking sheet and reheat at 350 F for 5 to 10 minutes.

Feeling Adventurous? Try This:

Use any kind of Marmite—Marmite comes in several varieties, including Truffle and Chilli flavors. A reduced salt version is also available. Any of these can be swapped for the classic Marmite in this recipe.
Try other cheeses—Substitute a different semi-hard cheese, such as mild cheddar, Colby, or Monterey Jack.
Add a garnish—For parties, baked snails can be garnished with finely grated cheese or minced fresh herbs, such as chives.

Nutrition Facts
Servings: 5 to 7
Amount per serving
Calories	97
% Daily Value*
Total Fat 7g	9%
Saturated Fat 3g	16%
Cholesterol 37mg	12%
Sodium 241mg	10%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 5g
Vitamin C 0mg	0%
Calcium 107mg	8%
Iron 0mg	2%
Potassium 103mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.