👨🍳 It’s that easy – step by step:
Preheat oven: Preheat oven to 200°C (top/bottom heat) (or 180°C (fan oven).
Roll out puff pastry: Roll out the puff pastry on a sheet of baking paper.
Spread cream cheese: Spread evenly with cream cheese, leaving a small border.
Spread smoked salmon: Spread a thin layer of smoked salmon on top.
Sprinkle with herbs and optional lemon zest: Sprinkle with the herbs (and optionally some lemon zest).
Roll: Carefully and tightly roll the dough from the long side.
Cut: Cut into approximately 2 cm thick slices with a sharp knife.
Place on the baking sheet: Place the rolls on a baking sheet lined with baking paper.
Brush with egg yolk: Brush with beaten egg yolk – this ensures a golden crust.
Baking: Bake in the oven for about 15 minutes until golden brown.
Tips:
Too much salmon? If you layer too thickly, the dough will be difficult to roll and cut. It’s better to layer evenly but thinly!
Not brushed with egg yolk? Then the puff pastry will look pale – it’s a feast for the eyes!
Leaving the dough out too long? Then it will become soft and difficult to work with. It’s best to work with it immediately after rolling it out.
🍽️ Serving tip:
These rolls taste particularly aromatic when served lukewarm – then the cream cheese is nice and soft and the puff pastry is still super crispy. You can also serve them cold, for example, as finger food at a buffet or in a picnic basket.
Perfect with:
A dip made from crème fraîche, lemon juice, salt, pepper, and a little dill – wonderfully fresh and creamy!
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