Smoked salmon puff pastry pockets

Speisekarte: Vorspeise

Allergene: Gluten, Milchprodukte
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smoked salmon
200 g
Blätterteig
275 g
herb cream cheese
100 g
leek
150 g
Butter
1 EL

Vorbereitung

  1. Prepare the filling. Cut the leeks into thin rings and fry them in butter. Add the herb cheese spread and let it cool.
  2. Cut the puff pastry roll into 12 squares.
  3. Place 1 teaspoon of leek filling and a thin slice of smoked salmon on each square.
  4. Close the squares diagonally to form pockets.

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