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Prep time: 15 min
Cook time: 25 min
Servings: 12
Indulge in these exquisite mini puff pastries filled with a creamy salmon mixture, perfect as appetizers for any gathering or a sophisticated snack. Flaky on the outside and rich on the inside, each bite bursts with the delightful flavors of fresh herbs and zesty lemon. These treats are not only simple to prepare but are sure to impress your guests!
Ingredients
1 sheet puff pastry, thawed
8 oz smoked salmon, chopped
4 oz cream cheese, softened
2 tbsp sour cream
1 tbsp fresh dill, chopped
1 tbsp capers, rinsed and chopped
1 tsp lemon juice
1 egg, beaten (for egg wash)
Salt and pepper, to taste
Directions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry to a thickness of about 1/8 inch.
Cut the pastry into 3-inch squares and place them on the prepared baking sheet.
In a mixing bowl, combine the smoked salmon, cream cheese, sour cream, dill, capers, lemon juice, salt, and pepper until well blended.
Place a generous teaspoon of the salmon cream mixture in the center of each pastry square.
Fold each square diagonally to create triangles, pressing the edges to seal.
Brush the tops of the pastries with the beaten egg for a golden finish.
Bake for 15–20 minutes or until the pastries are golden brown and puffed.
Remove from the oven and allow to cool slightly before serving.
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