What could be better with puff pastry than sour cream and smoked salmon? Kids and adults will really appreciate these savory small appetizers. The best part is, they are very simple to make. All it takes is spreading the filling onto the puff pastry, rolling it up, cutting it into rolls and bake.
Puff Pastry Swirls With Smoked Salmon
- 1 sheet all butter puff pastry
- 2 Tbsp sour cream
- A bit of dill fresh or dried
- ground black pepper to taste
- 200 g smoked salmon slices
- Roll the puff pastry out with rolling pin into 1/2 inch thick square. Spread the sour cream on the top. Leave about 1cm around the edges. Sprinkle with tiny chopped dill.
- Arrange the smoked salmon evenly on top of the puff pastry sheet.
- Starting at one end, roll the pastry up as tightly as possible.
- Tightly cover with plastic wrap, and chill in the fridge for about 30 minutes. It will be much easier to cut cold roll.
- Preheat the oven to 380 degrees F. Line a baking sheet with parchment paper. With a very sharp knife, cut the roll into 1 cm slices.
- Remove the plastic wrap and transfer them to the baking sheet.
- Bake for about 15 -20 minutes until the “snails” are puffed and golden.
Makes about 50 petits choux
Choux pastry :
- 200 ml water or milk
- 100 g unsalted butter
- 2 pinches of salt
- 120 g of flour
- 3-4 eggs
- Fillings for pastry
- 1 egg yolk
- 100 g sugar
- 125 ml milk
- 1 tea spoon vanilla extract
- 200 g unsalted butter (at room temperature)
Preheat oven to 400°F. Line baking sheet with parchment paper.
- In a medium pot add water or milk, butter and salt. Bring to a boil and remove from the heat.
- Add flour. and mix together with wooden spoon. Mix until the dough forms into a big ball and begins to come away from the saucepan.
- Add the eggs one by one and mix well.
- The dough should become smooth and shiny. Return saucepan back on to the heat and keep mixing for about 30 to 50 seconds to dry out the moisture.
- Pipe the desired shape on the baking sheet using a piping bag. The dough will rise a bit so make sure to spread them apart from each other.
- Bake in preheated oven ( 400°F) about 10 to 15 minutes. Then lower the temperature to 375°F and bake for another 10 minutes or until the choux pastry shells are puffed up and golden brown. Do not open the oven while baking!
- Remove from the oven and let it cool completely.
- Work the sugar with egg yolk.
- Add milk and bring to a boil on a low heat, mixing constantly. Remove from the heat and let it cool.
- Whip butter with mixer. Gradually stir in milk mixture until blended.
- Fill a pastry bag fitted with a small round tip with the pastry cream. Make a hole in the choux pastry with round tip and pipe a small amount into the puffs. Dust them with confectioners sugar.