- 1 sheet of puff pastry
- 1/4 cup Philly cream cheese with chives, softened
- 1/4 lb smoked salmon, 4 or 5 slices
- 1 tsp dill, fresh and chopped
- 1 tsp capers, chopped
- 2 eggs, beaten
Thaw puff pastry. Preheat oven to 400 degrees.
Spread cream cheese over pastry, covering it to the edges. Arrange slices of salmon in one layer over cream cheese. Sprinkle evenly with dill and capers.
With the long edge of the dough facing you, roll the top and bottom edges toward each other until they meet in the middle. Roll as tightly as possible, working quickly. Wrap in parchment paper and refrigerate for 5 minutes.
Using a serrated knife, slice the roll into 18 even pieces. Arrange pieces on a baking sheet lined with parchment paper. Brush with beaten egg. Bake for 15 minutes. Rotate pan in oven and cook an additional 10 minutes, or until pastry is golden brown.
Serve palmiers (pahlm-YAY) hot from the oven or at room temperature.