(Super-!) Smoked Salmon and Cream Cheese Pastries at home
- Yield 9
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
(Super-!) Smoked Salmon and Cream Cheese Pastries at home is a breakfast recipe on Avoteb. The yield on the card is 9. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 9 servings
- 1 sheet frozen puff pastry, thawed
- 1 (8-ounce) package Arla cream cheese spread (I used the Original variety*)
- 1 (5-ounce) package smoked salmon
- optional toppings: fresh dill, chopped fresh chives, capers, or anything else that tasty good to you
Method
Warm oven to 400°F. Line a baking sheet with parchment paper, and keep nearby.
Lay out the thawed** puff pastry sheet on a floured surface, and gently use a rolling pin to even out the creases. Take a pizza cutter or a knife to cut the sheet into 9 equal squares. Take a knife to score a very thin border around the outside of each square, then use a fork to poke lots of holes into middle of pastry, to minimize inflation. Move the puff pastry squares to the prepared baking sheet.
Take a pastry brush to brush the whisked egg whites all over the top of the puff pastry squares. Then move them to the oven and bake according to package directions until the edges turn golden, about 10-12 minutes, keeping an eye on it while baking to be sure that they doesn’t puff up. (If they do, just pull the baking sheet out of the oven and use a spatula to pat the squares back down until they are flat, repeating if needed.) Remove and let cool for 5 minutes.
Spread your desired amount of cream cheese on top of each pastry square, followed by a piece of smoked salmon. Scatter with your desired toppings.
Plate while it is hot.
