Puff pastry appetizers

INGREDIENTS

For ribbons:

1. 2 rolls of puff pastry
2. 200g (1 cup) of spreadable cheese
3. 160g of tuna in oil (drained)
4. Basil leaves

For mini croissants:

• 1 roll of puff pastry
• 200g (1 cup) of spreadable cheese
• 100g of smoked salmon
• Lemon (zest)
• Pepper
• Salt

METHOD

Ribbons:

1. In a bowl add the spreadable cheese, tuna in oil (drained), and basil leaves and mix all together well.

2. Unroll the one-puff pastry roll to the cutting board and spread the cream cheese mixture covering the whole surface.

3. Cover with another roll and cut into rectangles. Make the shape of the ribbon from each rectangle.

4. Transfer the ribbons to the baking tray covered with parchment paper and bake at 175°C/347°F for 15 minutes.

Mini croissants:

1. In a bowl add the spreadable cheese, smoked salmon, lemon (zest), pepper, and salt and mix all together well.

2. Unroll the puff pastry (round) on the working surface and split it into 12 equal parts. Cut the bottom part of each one and flip it over.

3. Spread the prepared mixture on the top part of each slice and roll it over to create a croissant shape.

4. Transfer the mini croissants to the baking tray covered with parchment paper and bake in the oven at 175°C/347°F for 15 minutes.