Savoury puff-pastry bites filled with cream cheese, smoked salmon, and crunchy cucumber. It really doesn't get much better (or easier) than this.
Ingredients
One 450 g package puff pastry sheets (2 sheets per pack), thawed
½ a package cream cheese (125g ), softened, sliced into 6 slices
150 g smoked salmon
18 cucumber slices
Fresh dill, chopped
1 egg, lightly beaten
Directions
Preheat oven to 375°F.
Roll out puff pastry sheets; keep the parchment paper they came in and use it to line a baking tray; set aside.
Cut each pastry sheet into 6 equal rectangles. Place 6 of those rectangles onto the prepared baking tray, and baste with egg.
Evenly top with smoked salmon, cucumber slices, cream cheese, and a generous sprinkle of fresh dill. Leave a ½-inch border around the edges.
Lay the remaining 6 rectangles on top, stretching if necessary to make sure the filling is covered by puff pastry. Use a fork to press and seal the edges. Poke a few holes in the top, allowing for steam to escape, and baste generously with egg.
Bake for 15-20 minutes until pastry is golden brown. Let cool slightly before serving.
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