Silvercrest SGBR 1500 D4 Bedienungsanleitung Seite 83

Salmon-filled flaky pastries (burek)
Ingredients:
♦ 1 pack of flaky pastry slices (approx . 8 pieces)
♦ 1 pack of smoked salmon, sliced (about 200 g)
♦ 1 lemon
♦ 1 onion
♦ 1 pack of cream cheese (200 g)
♦ Fresh dill
♦ Salt and pepper
♦ 1 egg yolk
Preparation:
1) Separate the puff pastry sheets and, if neces-
sary, allow them to thaw .
2) Mix the cream cheese with salt, pepper and
the juice of one lemon .
3) Finely dice the onion .
4) Add half of the salmon and the onion to the
cream cheese mixture and mix it all coarsely
with a blender .
5) Cut the remaining salmon into thin strips .
6) Add the salmon and the dill to the mixture and
blend all ingredients together .
7) Place individual tablespoonfuls of the mixture
on a flaky pastry sheet and fold them over .
8) Coat the resulting pouch with egg yolk .
9) Place the burek pieces on a baking sheet q .
Leave sufficient space between the individual
pouches because the flaky pastry will expand .
10) Bake the pastries on the lower rail at around
230°C using top and bottom heat for about
25–30 minutes . The flaky pastry should turn
light brown in colour .
NOTE
The stated quantity of pastry is sufficient for
several baking trays q .
■ 80 │ GB │ MT
SGBR 1500 D4