Puff Pastry Pinwheels with Smoked Salmon (Print Version)
# Ingredients:
→ You'll need
01 -
1 sheet of ready-rolled puff pastry (from the refrigerated section)
02 -
3.5 oz (100g) cream cheese, at room temperature
03 -
7 oz (200g) thinly sliced smoked salmon
04 -
Fresh dill (or alternatives: chives or parsley)
05 -
1 egg, beaten (for brushing)
# Instructions:
01 -
Carefully unroll the puff pastry sheet on a lightly floured surface. Using the back of a spoon or an offset spatula, spread the cream cheese evenly over the entire surface, leaving a small border around the edges.
02 -
Arrange the slices of smoked salmon over the cream cheese layer, slightly overlapping them to ensure even coverage. Sprinkle generously with chopped fresh dill (or your herb of choice).
03 -
Starting from the long edge closest to you, tightly roll the pastry away from you to form a firm log. Use a sharp knife to cut the log into even slices, about 1-inch thick. For cleaner cuts, you can chill the roll for 15 minutes before slicing.
04 -
Place the pinwheels on a baking sheet lined with parchment paper, leaving some space between each one as they will expand during baking. Brush the tops with beaten egg and bake in a preheated oven at 425°F (220°C) for 20-25 minutes until puffed up and golden brown.
# Notes:
01 -
These salmon pinwheels are equally delicious served warm or at room temperature.
02 -
They're perfect for preparing ahead for parties or buffets - you can assemble them in advance and bake just before serving.