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Salmon Pastries

Ingredients
  Canned salmon 7 3⁄4 Ounce (1 Can)
  Eggs 2 , beaten
  Cream-style cottage cheese 1 Cup (16 tbs), drained
  Finely chopped cucumber 1⁄2 Cup (8 tbs)
  Dried dill weed 1 Teaspoon
  Lemon pepper 1⁄4 Teaspoon
  Phyllo dough 8 Ounce (1/2 Of A 16-Ounce Package)
  Butter 3⁄4 Cup (12 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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Healthy

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