Silvercrest SGB 1200 A2 Bedienungsanleitung Seite 35

Salmon-fi lled fl aky pastries (burek)
Ingredients:
♦ 1 pack of fl aky 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 fl aky pastry sheet and fold them over.
8) Coat the resulting pouch with egg yolk.
9) Place the burek pieces on a baking sheet 0.
Leave suffi cient space between the individual
pouches because the fl aky pastry will expand.
10) Bake the pastries on the lower rail at around
120°C using top and bottom heat for about
25–30 minutes. The fl aky pastry should turn
light brown in colour.
NOTE
The stated quantity of pastry is suffi cient for
several baking trays 0.
│ GB │ IE
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SGB 1200 A2