Servings: 25 Pieces
Calories: 90kcal
Ingredients
- 1 sheet of puff pastry (cut into rectangles of 10 cm height)
- 2 tablespoon of herb cheese per rectangle
- 160 g smoked salmon
Instructions
- Sprinkle the work surface with a little flour. Lay the puff pastry flat on a work surface. Process into a few rectangles. You can make at least 2 rectangles of 22x10cm from 1 puff pastry. The length is not so important, the 10cm width on the other hand is because this is the right size of a bite when rolled up.
- Brush one side of the puff pastry evenly with the tablespoon of herb cheese. Then place the slices of smoked salmon along the length of the dough so that the salmon covers the entire length.
- Roll up the puff pastry tightly along the long side so that you get a nice roll.
- Wrap the roll tightly in plastic wrap and place it in the freezer for 30 minutes. This makes it easier to cut into equal pieces.
- Remove the roll from the freezer and remove the foil. Cut the roll into pieces about 2 cm wide.
- Preheat the oven to 180°C. Place the sliced rolls on a baking sheet lined with baking paper. Bake for 15-20 minutes or until nicely golden brown and crispy.
- Let the appetizers cool briefly and serve warm or at room temperature.
Voedingswaarden
Calories: 90kcal
Tips
- Caution – tastes fairly salty, can be reduced by using less salmon and/or cheese.
- Puff pastry with a height of 10 cm is baked ideal size. Perfect as apertif snack.
