Cream Cheese And Smoked Salmon Vol Au Vents
User Reviews
4.8
10 reviews
Excellent
Cream Cheese And Smoked Salmon Vol Au Vents
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 puff pastry frozen, sheet
- 6 tablespoons cream cheese whipped
- 1 ½ teaspoons whole grain mustard
- 1 tablespoons chives finely minced
- 5 smoked salmon cut diagonally, square slices
- 1 egg
Instructions
- Preheat the oven to 400 F.
- On a lightly floured surface, gently roll out a puff pastry ¼ inch thick.
- Using a 3 ½ inch cookie cutter, cut out 18 circles.*
- Using a smaller 1 ½ inch cookie cutter gently mark half of the pastry circles making sure not to cut all the way through.
- Brush the unmarked pastry circles with a beaten egg. Place the marked circles on top of unmarked circles and brush again with an egg.
- Place your 3 ½ inch cookie cutter between unbaked cookies and place a wire rack on top of the cookie cutter. That way the cookies will be of the same height.
- Bake for 20 - 23 minutes until Vol Au Vents have risen and golden. Using a tip of a sharp knife, gently cut out caps from the pastry and dig out a little bit of pastry to make some room for the filling.
- In a small bowl combine whipped cream cheese, whole grain mustard and minced chives. Fill the pastry bag attached with Wilton tip #1M with a filling and fill the pastry cases with a mixture.
- Roll each piece of salmon into a rose and place in the middle of cream cheese filling. Garnish with some chives and enjoy!
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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