These puff pastries of smoked salmon and cream cheese will be an appetizer that you will repeat over and over again at home. not only at parties but throughout the year because everyone likes them, they are very rich and because they are super easy to prepare.
The filling can also be used in any format: sandwiches, sandwiches, tarts and even as a garnish in a salad because it goes great with lettuce or any type of leaves.
Anyway a recipe that will surely be on my table these holidays and that I hope you like so much coomo to us at home. Let's go for it!
- 1 plate of salmon from Ahumados Domínguez
- 1 pre-cooked puff pastry leaf
- 150 g Philadelphia cream cheese
- black and white sesame seeds
- 50 g chopped walnuts
- half an apple fuji
- a bunch of fresh chives
- a few fresh dill leaves
- salt and pepper to taste
We cut 9 triangles from our puff pastry plate. To do this we will cut three bands vertically and then another 3 horizontally.
Lightly enharinamos the work surface and place on it one of the puff pastry squares. We bend diagonally forming a triangle. We make a cut on each side without it being cut in the center of the triangle.
We open the triangle and cross to the opposite side one of the corners and repeat with the other side.
Prick the surface of the cake. Paint with beaten egg and splash the edge with the sesame seed mixture.
Bake at 190 degrees for about 15 minutes until well browned.
While preparing the cream cheese. Chop the nuts, the apples in small squares and chop the chives. Mix everything.
When the tarts are cold, fill the gap with the cream cheese and place a slice of smoked salmon on top. We ended up with some fresh dill and enjoy!
Tips and Tricks
- We can prepare the tarts in advance
- Use this recipe to fill sandwiches and snacks
- Difficulty: easy
- Preparation time: 30 minutes
- Raciones_ 9 tarts