ingredients (serves 6):
400 g frozen puff pastry
200g smoked salmon slices
3 hard-boiled eggs
150 g cream cheese
2 tablespoon sweet mustard
salt
pepper
noble sweet paprika 1 egg
Preparation:
puff pastry sheets next to each other to thaw on the work surface, can. Preheat oven to 180 ° C (circulation: 160 ° C) preheat. Dough on floured surface to about 9 rectangles (approximately 15x20 cm) roll. Documents found at the center with salmon. Peel and chop the eggs, and mix with cheese and mustard. Season with salt, pepper and paprika. Cross out the salmon. Separate egg. Teigränder with egg white. Right corner of the short side, roll up. Squeeze the ends with a fork to roll and shape the croissants. Place on a sheet lined with parchment paper. Whisk egg yolk, brush over croissants. Ca. 25 minutes. Cone cut in half and serve hot on a plate.
Per serving: 525 calories
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