Lox Puffed Pastry Bites (GF)
Overview
SERVES: 12 / PREP TIME: 1 HR / COOK TIME: 30 Minutes
Smoked salmon plus dill, cucumber, and red onion cream cheese, and capers on top of a buttery puffed pastry are absolutely the bite you need at your next brunch. These look restaurant-quality, but taste like your favorite bagel.
Ingredients
1 package GF puffed pastry (DuFour Pastry Kitchen’s is in the frozen section at Whole Foods)
1 egg, beaten
1 tbsp butter
1 package cream cheese, at room temp
¼ cup red onion
¼ cup cucumber
2 tbsp fresh dill
1 package smoked salmon
Capers to garnish
Equipment
Piping bag (can also use a spoon/knife, but piping things is fun!)
Food processor
Muffin tin
Rolling pin
Egg wash brush
Instructions
Remove puff pastry dough from packaging. Thaw for 2 hours in the fridge or 45 minutes at room temperature. Make sure dough stays cold, but is flexible enough to mold.
Get your cream cheese out of the fridge to get to room temperature while your puff pastry thaws. Beat your egg in a dish and set aside.
Make your cream cheese in the food processor by combining cream cheese, cucumber, red onion, dill, 1 tsp salt and pepper. Pulse until combined, but so that cucumber and red onion stays somewhat roughly chopped. Scoop and scrape out of food processor into piping bag.
Pre-heat oven to 400 degrees. Roll out puffed pastry and cut into 12 even squares. Separate squares and brush edges with egg wash. Rub or brush butter generously over muffin tins to coat.
Fold pastry squares by pinching edges towards each other and set in muffin tins. Bake for 20-25 minutes until golden brown. Let cool.
Place pastry squares on serving tray and pipe cream cheese mixture in - don’t overfill! Cut salmon into 12 pieces and roll before setting on top of cream cheese. Top with capers and extra dill.
Catch the Tutorial
@singlegirlservings__
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