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Puff pastry Christmas tree filled with smoked salmon and cream cheese Recipe

Ingredients

  • FOR THE PUFF PASTRY:

  • FOR THE FILLING:

Directions

If you’re looking for a Christmas appetiser that brings the whole family together, the puff pastry Christmas tree filled with smoked salmon and cream cheese is perfect for you. 🎄

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Ingredients

FOR THE PUFF PASTRY:
250g water
650g flour
12g salt
165g melted butter
400g cold butter in cubes
FOR THE FILLING:
smoked salmon
cream cheese
2 egg yolks
1 tsp water
currants for decoration

Steps

1

Place the flour, water, salt and melted butter in the pan of your Panasonic breadmaker.
The breadmakers SD-YR2550 (programme 30), SD-YR2540 (programme 31) & SD-R3530 (programme 29) have a manual bread kneading function - programme number in brackets. Use this program of the breadmaker for 3 minutes until roughly mixed.

2

Add the cold butter in cubes and run the machine again for 4 minutes.

3

Transfer the dough to a floured surface. Roll it out with a rolling pin, maintaining a thickness of about 1 cm and without overworking the dough. Make a rectangle and then fold twice to make 3 layers.

4

Roll out into a rectangle and fold again, this time like a book (fold both short sides towards the centre of the rectangle, and then fold the rectangle on itself to make 4 layers). Cover with plastic wrap and let it rest for 1 hour in the refrigerator.

5

Take the dough and make two more book folds. Wrap again in plastic and leave it to rest in the refrigerator for at least 2 hours.

6

Once the time indicated has passed, take the dough and roll it out with a rolling pin on a rectangle of baking paper. Cut the dough into two equal rectangular parts.

7

Now spread the cream cheese on one of the rectangles, forming a Christmas tree shape. Add the slices of smoked salmon and place the other rectangle of puff pastry on top.

8

Use a sharp knife to cut the dough, following the shape of the Christmas tree, and remove the excess dough.
To make the tree branches, cut horizontal strips 1.5 cm thick, taking care to leave the centre intact and without incisions (2 cm is enough).

9

Continue in this way until the tree is completed, and once the branches are finished twist them together.

10

Transfer the puff pastry tree to a baking tray, brush the surface with the beaten egg yolk and milk and bake in a preheated oven at 180°C for about 35 minutes.

Enjoy

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Ingredients

FOR THE PUFF PASTRY:
250g water
650g flour
12g salt
165g melted butter
400g cold butter in cubes
FOR THE FILLING:
smoked salmon
cream cheese
2 egg yolks
1 tsp water
currants for decoration

Stella Menna

Stella Menna
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