Puff Pastries Stuffed with Various Fillings (Smoked Trout, Ham, and Gorgonzola)
Ingredients
- Ingredients
- ½ packet Puff pastry dough (Frozen, 250 grams, 5 discs)
- melted butter
- 1 egg yolk
- 2 Tbsps milk
- For the trout cream
- 100 grams smoked trout
- 50 grams cream cheese
- 1 tsp freshly grated Horseradish
- 1 Tbsp freshly chopped Dill
- 1 Tbsp lemon juice
- peppers (from the mill)
- For the ham cream
- 100 grams Black Forest ham
- ½ bunch Arugula
- 50 grams cream cheese
- For the Gorgonzola filling
- 150 grams Gorgonzola
- 3 Tbsps chopped Walnut
Preparation steps
Preheat the oven to 200°C (approximately 395°F) convection. Thaw the puff pastry as per package instructions. Layer 5 pastry sheets, brushing each with some soft butter before layering together, and press gently. With a sharp knife, cut each piece into a total of 45 equal squares. Place on a baking sheet lined with parchment paper about 1 inch apart. In a small bowl, whisk together the egg yolk and milk. Lightly brush the tops of the pastry with the egg wash, being careful not to let any drip down the sides.
If desired, cut the remaining puff pastry into stars or hearts and then put them on the squares. Also brush the top of the stars and hearts with the egg wash. Bake in preheated oven until golden brown, about 10 minutes. Remove and let cool.
For the trout cream: Finely chop the trout fillet. In a bowl, stir the cream cheese with the horseradish, dill, lemon juice and pepper. Stir in the fish taste.
For the ham cream: Cut the ham into very fine strips. Rinse the arugula, shake dry and chop finely. Stir the ham and chopped arugula into the cream cheese and season with pepper to taste.
For the gorgonzola filling: Remove the rind from the Gorgonzola, mash with a fork and stir in the chopped walnuts.
To assemble: Cut the puff pastries in half crosswise. Spoon the various fillings onto the bottom halves and then top with the top halves.
