 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 32 |
|
These looked so nice and so easy that I decided to post it before I forgot about it. Thawing time is 40 minutes - if salmon is frozen and for the puffed pastry. Original recipe on newsletter - 12/02/2009 a fun serving idea, cut oranges, lemons or limes in half and place cut side down on platter and arrange them nicely. Then stick lollipuff skewers into each half. Ingredients:
1 lb thawed frozen salmon or 1 lb fresh salmon fillet, cut into 1-inch cubes |
2 tablespoons lemon juice |
3 tablespoons teriyaki sauce |
1 (17 1/3 ounce) package pepperidge farm puff pastry sheets, thawed |
1/3 cup orange marmalade or 1/3 cup apricot preserves |
1 teaspoon red pepper flakes (increase if you want more bite) |
3 inches wooden skewers |
Directions:
1. Heat the oven to 400°F
2. Place the salmon into a medium bowl.
3. Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.
4. Unfold the pastry sheets on a lightly floured surface.
5. Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all.
6. Cut each strip in half crosswise, making 64 in all.
7. Place 2 strips on a baking sheet to form a cross shape.
8. Repeat with remaining strips.
9. Place 1 piece salmon in the center of each pastry cross.
10. Fold the ends of the pastry cross over the filling and press to seal.
11. Turn the pastries seam-side down on the baking sheets.
12. Bake for 20 minutes or until the pastries are golden brown.
13. Stir the marmalade, remaining teriyaki sauce and red pepper flakes in a small bowl.
14. Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.
15. Enjoy!
|
|