Salmon Pastries Recipe
Ingredients
| Salmon | 1 7 3/4 Ounce | |
| Eggs | 2 , beaten | |
| 1 cup cream-style cottage cheese, drained | ||
| Cucumber | 1/2 Cup (16 tbs), finely chopped | |
| Dill weed | 1 Teaspoon, dried | |
| Lemon pepper | 1/4 Teaspoon | |
| Phyllo dough | 1/2 Ounce | |
| Butter | 3/4 Cup (16 tbs), melted | |
Directions
Drain salmon; flake, removing bones and skin.
Combine with eggs, cheese, cucumber, dillweed, and lemon pepper.
Unfold phyllo dough; spread 1 sheet flat.
Brush with some butter.
Top with second sheet; brush with butter.
Add third sheet; brush with butter.
Cut stack lengthwise into 2-inch strips.
Place 1 scant tablespoon salmon mixture near end of each strip.
Fold end overfilling at 45 degree angle.
Continue folding to form a triangle that encloses the filling, using entire strip of 3 layers.
Repeat with remaining dough and filling.
Place on baking sheet; brush with butter.
Bake in 375° oven 18 minutes.
Serve warm or cool.
Combine with eggs, cheese, cucumber, dillweed, and lemon pepper.
Unfold phyllo dough; spread 1 sheet flat.
Brush with some butter.
Top with second sheet; brush with butter.
Add third sheet; brush with butter.
Cut stack lengthwise into 2-inch strips.
Place 1 scant tablespoon salmon mixture near end of each strip.
Fold end overfilling at 45 degree angle.
Continue folding to form a triangle that encloses the filling, using entire strip of 3 layers.
Repeat with remaining dough and filling.
Place on baking sheet; brush with butter.
Bake in 375° oven 18 minutes.
Serve warm or cool.
Chef
