Puff Pastry Rolls with Smoked Salmon and Cream Cheese
Ingredients
- 1 package chilled puff pastry (about 270 g)
- 100 g cream cheese
- 1 pinch salt
- some pepper
- 2 tsp dill
- 150 g smoked salmon slices
- 1 medium egg
Optional garnish
- some fresh dill, for sprinkling
Preparation
Roll out the puff pastry and lay flat on a board
Mix cream cheese with salt, pepper, and dill and spread on the puff pastry
Distribute the smoked salmon slices over the entire puff pastry with some space between
Preheat the oven to 220°C top/bottom heat (200°C convection)
Line a baking sheet with parchment paper
Cut the topped pastry into thin strips and roll into small snails
Place the snails on the prepared baking sheet
Whisk the egg and brush the snails with it
If desired, sprinkle with fresh dill
Bake for 15-18 minutes until golden brown
Serve warm
Serving tips
Serve as a snack at a buffet or as a side to a crisp fresh salad
Notes
Makes about 20
Will keep in the refrigerator for at least 3 days
