Petisco de massa folhada com salmão defumado

Ingredientes

• 3 oz smoked salmon
• 1 puff pastry sheet (thawed (1/2 box, keep the the other sheet frozen if not doubling the recipe))
• 8 oz whipped cream cheese (or regular cream cheese, softened to room temperature)
• 3 tablespoons capers
• 1/4 cup red onion (finely diced)
• 1-2 scallions (finely minced)

Modo de preparo

1. 1

   Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent puff pastry sticking to the baking sheet.

2. 2

   Roll out the puff pastry once it's thawed and cut one sheet into 9 squares. Use a knife to score a square border ½ inch from the edge, taking care not to cut all the way through.

3. 3

   Transfer the squares to the baking sheet lined with parchment paper. Bake at 375F for 15-20 minutes, or until golden brown and puffy. Allow to cool for 10 minutes.

4. 4

   While the puff pastry bakes, combine the whipped cream cheese and capers in a small bowl. If needed, cut the lox pieces in half so the pieces are not too large.

5. 5

   Once the puff pastry cools, use a spoon or your clean hands to gently press the center down to form a small square cup.

6. 6

   Add about 1 tablespoon of cream cheese caper filling in the center of each puff pastry square. Top with salmon slices and sprinkle with red and green onions. Enjoy immediately, or serve within an hour for best flavor and texture.