Jun 25, 2007
Your guests will love these easy and elegant appetizers. Frozen puff pastry makes a no-fuss base for a decadent combo of chive cream cheese and two types of caviar.
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package frozen puff-pastry sheets
container whipped chive cream cheese
black lumpfish caviar
Small parsley leaves for garnish
- On lightly floured surface, with floured rolling pin, roll puff-pastry sheet to 10-inch square. With fluted pastry wheel or knife, cut pastry into 4 strips; cut each strip crosswise into 4 pieces. Then cut each piece diagonally in half to make 32 triangles.
- Preheat oven to 375 degrees F. Arrange triangles, 1/2 inch apart on large cookie sheet. Press 1-inch round cookie or biscuit cutter into center of each triangle almost but not all the way through. In cup, beat egg with 1 tablespoon water. Brush triangles with egg mixture.
- Bake triangles 15 minutes or until puffed and golden. When puff pastry is done, remove to wire racks to cool.
- With small knife, cut out circle in center of each puff-pastry triangle. Spoon whipped cream cheese into small pastry bag with 1/4-inch writing tube. Pipe some whipped cream cheese into hole in each triangle; top with heaping 1/4 teaspoon salmon or lumpfish caviar. Garnish each with small parsley leaf.
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