owl.
Roll out 2 puff pastry sheets gently on a work
king sheet.
Cut one pastry sheet into 4 equal
Thaw the sheet of puff pastry in the refrigerator overnight.
ith flour. Roll out the puff pastry into a 1/4-inch
s well.
Unroll your puff pastry sheets and cut into four
For the Salmon:
Season salmon fillets on both sides
he sauce.
Take the pastry and cut it into 4
Allow the puff pastry to thaw for at
hem.
Roll out the pastry to about a quarter inch
Thaw pastry 20 minutes; unfold and roll
Pre-heat oven to 375 degrees.
Line baking sheet with parchment paper.
Roll pastry on floured surface to 1/8 inch.
Place 1/2 the spinach on pastry lenght wise and top with salmon, mushrooms and 1/4 cup bernaise sauce then top with remaining baby spinach.
Roll up like a cinnamon roll, folding in the sides to seal completely.
Brush with egg.
Bake 25 minutes.
Serve with warm bernaise sauce.
Place salmon fillets, wine and water in 10-inch skillet. Cover and cook over low heat about 10 minutes until fish flakes easily from fork.
Drain and cool.\tSaut green onions in butter in 10-inch skillet.
Stir in mushrooms and salt; cook about 5 minutes or until most of the liquid has evaporated.
Stir in cream cheese until well blended. Remove from heat.
alt and pepper.
Allow puff pastry to thaw at room temperature
br>Defrost 1 sheet of puff pastry for approximately 15 to 20
Thaw the puff pastry in the refrigerator overnight.
illet on one of the puff pastry rectangles and season well with
o 375\u00b0F.
Defrost puff pastry for approximately 15 to 20
br>Remove string.
Thaw puff pastry sheets according to package directions
Season breast with salt and pepper.
Sear well in a pan with butter and let cool.
Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.
Season to taste.
Stuff 1/4 of cheese mixture under the skin of each cooled breast.
Wrap each with a slice of bacon.
Wrap with puff pastry.
Brush top with beaten egg.
Bake at 425 degrees for 12-15 minutes.
ut 2 sheets of thawed puff pastry and divide each in half