To prepare snails puff dough into strips and roll in length.

Grate soft cheese, hard cheese.

Each ribbon to put the hill first, grated Adyghe cheese, then cheese.

Gently plump to connect the sheets of dough.

From all three test tubes to form one large "snail". Top to lubricate the egg and sprinkle with sesame seeds. Bake in the oven at 180*C until Golden brown

Another version of the filling: fat cottage cheese mashed with a fork (if a bit, put under the press, leaving the excess serum, otherwise the snails will be wet!), add sour cream, pushed through a press garlic, dried herbs (I had oregano and Basil), salt. Put the cheese stuffing, then grated cheese, any, securing edges to form a small snail. Bake until Golden brown. I always put a few minutes under the grill!