Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. On a lightly floured surface, roll puff pastry sheet into a 15x10-inch rectangle. Cut into twenty-four 2 1/2-inch squares. Arrange squares 1 inch apart on a large baking sheet. Prick each square several times with a fork. Bake for 10 to 12 minutes or until puffed and golden. Transfer to a wire rack; cool.*

  • For filling, drain artichokes, reserving 2 tablespoons of the marinade; set aside. Chop artichokes. In a medium bowl, stir together cream cheese, artichokes, Parmesan, onions, and the reserved marinade.

  • Using a fork, split each puff pastry square in half. Spoon filling onto the bottom of each square. Top with salmon. Add tops. Garnish with chives, if desired.

*To Make Ahead:

Place baked, cooled puff pastry squares in an airtight storage container. Cover and chill for up to 2 days or freeze for up to 1 month. To serve, preheat oven to 400°F. Arrange puff pastry squares on a baking sheet. Bake for 3 to 5 minutes or until crisp and heated through. Assemble as directed.