Smoked Salmon Mille-Feuille

By tammy1365

Seafood makes a splash at any soirée! Mille-feuille means "thousand leaves" and usually refers to a classic French dessert, which is made with Phyllo dough or the equivalent. Puff pastry rounds give these savroy appetizers their "thousand layers" These look so pretty and they taste scruptious! ;) Recipe in CuisineAtHome, Issue 78, December 2009.

Ingredients

• 1 (17 1/2 ounce) package frozen puff pastry
• 1 egg, beaten
• 1 tablespoon water
• 1 tablespoon minced fresh dill
• 12 ounces cream cheese, softened (1 1/2 pkgs)
• 2 tablespoons capers
• 2 tablespoons minced fresh dill
• 1 tablespoon minced lemon zest
• 1 pinch crushed red pepper flakes (optional, if you choose white pepper)
• 4 ounces smoked salmon or 4 ounces hot-smoked salmon, skin removed

Details

Servings 1
Preparation time 45mins
Cooking time 60mins
Adapted from food.com

Preparation

Step 1

1 Preheat oven to 400ºF. 2 Line 2 baking sheets with parchment paper. 3 Thaw puff pastry according to pkg directions. 4 On a lightly floured surface, roll out 1 pastry sheet from the center until it's 1/2" wider on all sides. 5 Whisk together egg, water, and the 1 T dill; brush onto rolled pastry sheet. 6 Using 1 1/2 inch round cutter, cut pastry into rounds - transfer rounds to prepared baking sheet. (Puff pastry shrinks as it bakes, so use a cutter one size larger than you want for the finished mille-feuille.). 7 Bake until pastry is golden, 15 minutes, remove from oven and cool on baking sheet on a rack. 8 Repeat rolling, brushing, cutting and baking with second sheet of puff pastry. 9 BEFORE they cool completely, split each one into a top and a bottom. 10 Combine cream cheese, capers (if using), the 2 T dill, crushed red pepper flakes (if using) or white pepper (if using) & zest for filling in a bowl until well blended. 11 Mince (smoked salmon) or flake (hot-smoked salmon) salmon, gently stir into the cream cheese mixture. 12 Transfer filling to a resealable plastic bag; snip of a corner of the bag to form a 1/2-inch opening. 13 *For efficient fillling, line the puffs in rows with their "lids" next to them, then pipe them assembly-line style. 14 Squeeze a mound about (1 teaspoon) of filling onto the "bottoms" of the baked pastry halves; top with remaining pastry halves. 15 MAKE AHEAD: 16 **Make filling up to 2 days ahead and store it in the bag you'll use for piping; bring to room temp before using. 17 ***Wait until a few hours before serving to bake the puffs. so they stay crisp. 18 ****Fill the puffs just before guests arrive.