Flaky puff pastry christmas trees with two types of salmon
Perfect for the holiday season, these fun tree-shaped appetizers made with smoked and raw salmon will delight your taste buds! Easy to prepare, involve your kids for a delicious family activity :)
Ingredients
Materials
- wooden skewers
Preparation
Unroll your puff pastry. Spread cream cheese evenly over the entire surface.
Cut the smoked salmon slices and raw salmon into strips. Distribute the two types of salmon evenly over the cream cheese.
Cut strips about 1 cm wide from the puff pastry.
Fold each strip to form a "tree", as shown in the video.
Pierce with a wooden skewer.
Place on a baking tray and brush with beaten egg. Sprinkle with sesame seeds.Bake for 15-20 minutes at 350°F (180°C).
And there you have it! Your flaky Christmas trees with two types of salmon are ready!
Observations
What makes these Christmas tree appetizers unique?
These appetizers combine both smoked and raw salmon, offering a delightful contrast in flavors and textures, making them a standout dish for the holiday season.
Can I prepare the puff pastry in advance?
Yes, you can prepare the puff pastry trees ahead of time and store them in the refrigerator until you're ready to bake them, making it convenient for holiday gatherings.
How can I customize the filling for these puff pastry trees?
You can customize the filling by adding herbs, spices, or even different types of cheese to the cream cheese, or by using other seafood options like crab or shrimp.
What is the best way to serve these appetizers?
These flaky puff pastry Christmas trees are best served warm, straight from the oven, and can be garnished with fresh herbs for an extra festive touch.
How do I ensure my puff pastry stays flaky?
To ensure your puff pastry remains flaky, avoid overworking the dough and keep it cold until you're ready to bake, as warmth can cause it to lose its texture.
Nutrition
- Carbo: 15g
- Total fat: 21g
- Saturated fat: 11.7g
- Proteins: 13.8g
- Fibers: 0.7g
- Sugar: 0.9g
- ProPoints: 8
- SmartPoints: 11
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