Snack Puff Pastry
Description
Suitable for both holidays and everyday meals. When making this tasty appetizer, you can get your family involved—even the kids; they love wrapping the dough around the cones. Use any filling you like, but sprats look especially interesting in the layers. Don't forget fresh herbs: lettuce leaves, dill, parsley, etc. Serve with greens and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use puff pastry or yeast-leavened puff pastry dough; thaw it 30 minutes before you begin cooking.
- 2
Step 2
Lay the puff pastry on a board and cut it into strips no more than 1 cm wide. The length can be any. From one end, twist the snake’s tail into a thin rope; flatten the other end of the strip and shape it into a little snout.
- 3
Step 3
Wrap the snakes onto the metal cones, starting from the narrow edge. Leave a little space between the strips, and press the snake’s head against the strip from below. There’s no need to grease the cones. If you don’t have them, shape them from foil.
- 4
Step 4
Preheat the oven to 180 degrees and place the cones on a baking sheet. Beat the chicken egg and brush the cones with the resulting mixture so they turn golden brown.
- 5
Step 5
Bake the puff pastries for 15–20 minutes until golden brown. If some of the tops come loose—no big deal, that’s even more interesting!
- 6
Step 6
Let the pastries cool on the cones, then carefully transfer them to a plate.
- 7
Step 7
Place 1-2 fish in each layer, shaking off the aromatic oil from them.
- 8
Step 8
Decorate the gaps between the dough layers on the puff pastry with washed lettuce leaves. You can tear one leaf into strips and tuck them in. The snake tongues can be cut from tomato or bell pepper.
- 9
Step 9
Serve the colorful appetizer cold; you can complement it with various sauces, dips, pâtés, etc. Enjoy your meal!