Składniki
Method
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Unroll the puff pastry on a lightly floured surface and gently roll it once or twice to even out the thickness.
- Spread the cream cheese in a thin, even layer over the entire surface of the pastry.
- Arrange the smoked salmon slices evenly over the cream cheese, covering as much of the surface as possible.
- Sprinkle the chopped chives evenly over the salmon and gently press them in with your hands.
- Cut the pastry into rectangles about 3 to 4 inches wide, using a sharp knife to make clean cuts.
- Roll each rectangle up from the short side into a log, finishing with the seam side down, and pinch the edge gently to seal.
- Place the rolls seam side down on the prepared baking sheet, leaving a little space between them.
- Brush the tops with the beaten egg, then sprinkle with sesame seeds and poppy seeds.
- Bake for 15 to 20 minutes until the rolls are puffed, golden brown, and crisp on the bottom.
- Transfer the baked rolls to a wire rack and let them cool for about 5 minutes before serving.
Uwagi
- Use well chilled puff pastry so it is easier to roll and puffs better in the oven.
- You can prepare the rolls up to the baking step, refrigerate for up to 24 hours, then bake just before serving.
- You can prepare the rolls up to the baking step, refrigerate for up to 24 hours, then bake just before serving.