Salmon and courgette puff pastry roses
ingredientes
- Pasta sfoglia rettangolare, 1 rotolo
- Salmone affumicato, 200 gr
- Zucchine medie, 2-3
- Per preparare le rose di sfoglia salmone e zucchine, lava per prima cosa le zucchine, quindi asciugale, spuntale e tagliale a rondelle da 1-2 mm di spessore (1).
- Dividi il salmone affumicato in filetti da circa 2 cm di larghezza (2).
- Srotola la pasta sfoglia con tutta la sua carta forno e, aiutandoti con una rotella a lama liscia, ricava 6 strisce regolari (3).
- Posiziona sul bordo superiore di ogni striscia le rondelle di zucchine, leggermente sovrapposte fra loro (4).
- Nella parte di sfoglia rimasta libera sistema il salmone affumicato, avendo l'accortezza di non arrivare fino al bordo (5).
- Arrotola delicamente la pasta sul ripieno (6).
- Al termine dovrai ottenere una sorta di rosa (7).
- Sistema le roselline di sfoglia in uno stampo per muffin (8) e cuocile in forno ventilato a 180 °C per circa 25 minuti.
- Trascorso il tempo, sfornale e fai intiepidire, quindi sforma le rose di sfoglia salmone e zucchine, disponile su un piatto da portata (9), porta in tavola e servi.
ingredients
Salmon and zucchini puff pastry roses are a simple yet impressive recipe, perfect as an appetizer, for a cocktail hour, or as part of a festive buffet. Quick and easy, they're made with just three ingredients: ready-made puff pastry, smoked salmon, and fresh zucchini sliced into very thin rounds.
To make them, simply cut the puff pastry into even strips, arrange the zucchini rounds along each strip, overlapping them slightly and letting them hang over the edges, and top with the smoked salmon. Once you've rolled the pastry over the filling, simply arrange the rosettes in a muffin tin to keep their shape. Bake in a convection oven until the vegetables are cooked through and the casing is golden and fragrant.
For an even tastier result, you can brush the courgettes with a drizzle of extra virgin olive oil and then season them with your favourite aromatic herbs, such as thyme, dried oregano or dill. If you have an air fryer, you can replace the oven with an air fryer.
Learn how to make salmon and zucchini puff pastry roses by following the step-by-step instructions and tips. If you liked this recipe, also try the puff pastry baskets and the zucchini and provola puff pastry squares.
How to make salmon and zucchini puff pastry roses
To prepare the salmon and courgette puff pastry roses, first wash the courgettes, then dry them, trim them and cut them into 1-2 mm thick slices 1.
Divide the smoked salmon into fillets about 2 cm wide 2.
Unroll the puff pastry with all its baking paper and, using a smooth-bladed pastry wheel, cut out 6 even strips 3.
Place the courgette slices on the top edge of each strip, slightly overlapping each other 4.
Place the smoked salmon in the free section of pastry, making sure not to reach the edge 5.
Gently roll the dough over the filling 6.
At the end you should get a sort of rose 7.
Arrange the puff pastry roses in an 8-cup muffin tin and bake in a fan oven at 180°C for approximately 25 minutes.
Once the time has passed, take them out of the oven and let them cool, then turn out the salmon and courgette puff pastry roses, arrange them on a serving dish 9, bring to the table and serve.
Advice
If you like, you can replace the puff pastry with shortcrust pastry, use cooked ham instead of smoked salmon, or try a vegetarian version with courgettes and stretched curd cheese.
To enjoy them at their fullest, we recommend consuming the salmon and zucchini puff pastry roses within a few hours of making them. Alternatively, you can store them in an airtight container in the refrigerator for up to 1 day and then reheat them briefly in the oven or air fryer.
