Smoked Salmon and Eggs in Puff Pastry
- Thaw puff pastry according to package directions. Lightly grease baking sheet; set aside.
- In medium bowl beat together 8 eggs or eggs plus egg product, milk, salt, and pepper. In large skillet melt margarine over medium heat; pour in egg mixture. Cook without stirring until mixture begins to set on bottom and around edge. Using a spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking about 2 minutes or until eggs are just set. Remove from heat. Dot with cream cheese; sprinkle with dill. Gently stir until combined.
- Unfold pastry on a lightly floured surface; roll into a 17x12-inch rectangle. Place on prepared baking sheet (short sides may extend over sides of sheet). Arrange the smoked salmon crosswise down the center one-third of pastry to within 1 inch of top and bottom edges. Spoon scrambled eggs over salmon. Sprinkle with mozzarella. Combine the 1 egg and water; brush edges of pastry with egg mixture.
- Fold a short side of pastry over filling. Fold remaining short side over top; seal. Seal ends well and brush top of pastry with egg mixture.
- If desired, randomly place or create a design with 10 to 12 cutouts on unbaked, filled pastry. Brush with egg mixture.
- Bake in a 375 degree F oven about 25 minutes or until pastry is golden brown and filling is heated through. Makes 6 servings.
From the Test Kitchen
Prepare Puff Pastry Cutouts; cool completely. Pack in an airtight freezer container between layers of waxed paper. Seal, label, and freeze up to 2 weeks.
Nutrition Facts (Smoked Salmon and Eggs in Puff Pastry)
- Per serving:
- 417 kcal ,
- 30 g fat
- (7 g sat. fat ,
- 347 mg chol. ,
- 580 mg sodium ,
- 18 g carb. ,
- 17 g pro.