Salmon and cream cheese puff pastry snowflake, perfect for sharing as an appetizer

Ingredients

• 2 sheets of puff pastry
• 2 salmon fillets (skin on or off)
• 150 g cream cheese
• 1/2 lemon (juice)
• salt
• pepper
• 1 egg (for brushing)

Materials

• 1 brush

Preparation

• Combine cream cheese, lemon juice, salt and pepper. Cut the salmon filet into small pieces.
• Unroll a sheet of puff pastry onto a baking sheet. Spread the cheese mixture over the pastry, leaving a border of about 2 cm.
  
• Place the salmon pieces on the cheese, then brush the edge with egg white.
• Place the second sheet of puff pastry on top, press around the edge to seal the two sheets together, then place a glass in the center.
  
• Cut the pastry into 16 strips, from the glass to the edge. Twist the strips in pairs: twist the two strips in each pair outward, then bring them together and pinch the tips to seal.
• When all the branches of the snowflake are created, remove the glass and brush the beaten egg all over the snowflake.
  
• Bake in a preheated oven at 350°F (180°C) for 25 minutes.
• And there you have it: the snowflake is ready to serve as an appetizer! Sprinkle with sesame seeds if you like!
  

Observations

I don't like salmon. What can I use instead?
You can replace the filling with a sauce or add grated cheese; any filling will work. You can also replace the salmon with ham and the cream cheese with béchamel sauce, for example.

Can I make this puff pastry snowflake gluten-free?
Yes, you can replace the wheat puff pastry with gluten-free puff pastry.

Can I freeze the puff pastry snowflake?
Yes, you can freeze it before baking or halfway through baking, then put it back in the oven afterwards.

Cookware

Attributes

Questions

Photos of members who cooked this recipe