Petiscos de massa folhada

Ingredientes

• 1 sheet puff pastry (about 10 ounces or 285g)
• 8 ounces (225g) cream cheese
• 1 1/2 tablespoons chopped dill
• 1 teaspoon lemon juice
• 1 1/2 tablespoons milk
• salt and pepper (to taste)
• 7 ounces (200g) smoked salmon
• fresh dill (to garnish)

Modo de preparo

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Your puff pastry should be about 1/8-inch (3-4 mm) thick, if it’s thicker and square roll it out on a piece of parchment paper into a 9×15 inches (23x38cm) rectangle.

3. 3

   Cut the puff pastry into 3-inch (7-8 cm) squares (3 rows, 5 columns). Scroll down to see step by step photos for a reference.

4. 4

   Spray generously a muffin tray with cooking/baking spray or grease it with vegetable oil.

5. 5

   Place each puff pastry square in the center of each muffin cup. Prick the centers with a fork.

6. 6

   Bake the pastry shells for 10 minutes then reduce the temperature to 325°F (160°C) and bake for 10 more minutes.

7. 7

   Take the pastry shells out of the muffin pan and place on a cooling rack.

8. 8

   Prepare the whipped cream cheese: Add cream cheese, chopped dill, lemon juice, and milk in a medium bowl and beat with a mixer for 2-3 minutes until light and fluffy. Season to taste with salt and pepper.

9. 9

   When the pastry shells are at room temperature, spoon a heaped teaspoon of the cream cheese on each pastry shell using two teaspoons (if you want it to look prettier you can transfer the cream cheese mixture into a piping bag fitter with a star tip and pipe the cheese into the pastry shells).

10. 10

    Top with pieces of smoked salmon – I cut the salmon into strips and rolled them up.

11. 11

    Decorate with small twigs of dill.

12. 12

    Enjoy!