Puff Pastry Appetizers
Servings: 15 puff pastry bites
Ingredients
- 1 sheet puff pastry about 10 ounces or 285g
- 8 ounces (225g) cream cheese
- 1 1/2 tablespoons chopped dill
- 1 teaspoon lemon juice
- 1 1/2 tablespoons milk
- salt and pepper to taste
- 7 ounces (200g) smoked salmon
- fresh dill to garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Your puff pastry should be about 1/8-inch (3-4 mm) thick, if it’s thicker and square roll it out on a piece of parchment paper into a 9×15 inches (23x38cm) rectangle.
- Cut the puff pastry into 3-inch (7-8 cm) squares (3 rows, 5 columns). Scroll down to see step by step photos for a reference.
- Spray generously a muffin tray with cooking/baking spray or grease it with vegetable oil.
- Place each puff pastry square in the center of each muffin cup. Prick the centers with a fork.
- Bake the pastry shells for 10 minutes then reduce the temperature to 325°F (160°C) and bake for 10 more minutes.
- Take the pastry shells out of the muffin pan and place on a cooling rack.
- Prepare the whipped cream cheese: Add cream cheese, chopped dill, lemon juice, and milk in a medium bowl and beat with a mixer for 2-3 minutes until light and fluffy. Season to taste with salt and pepper.
- When the pastry shells are at room temperature, spoon a heaped teaspoon of the cream cheese on each pastry shell using two teaspoons (if you want it to look prettier you can transfer the cream cheese mixture into a piping bag fitter with a star tip and pipe the cheese into the pastry shells).
- Top with pieces of smoked salmon – I cut the salmon into strips and rolled them up.
- Decorate with small twigs of dill.
- Enjoy!
Notes
Calories = 1 puff pastry bite (1/15 of the recipe). This is only an estimate!
Nutrition
Calories: 175kcal