The mini pretzels with mushrooms and salmon are a simple and tasty idea to enrich appetizers, cocktail parties, and holiday buffets.
They are made with just one roll of puff pastry, a few slices of smoked salmon, and mushrooms in oil; if you have any leftover in the fridge, sautéed mushrooms work just fine.
The result is an elegant finger food, perfect to be served warm and ideal for impressing guests without spending hours in the kitchen. They are practical, quick, and scenic snacks, perfect for the holiday appetizer and very convenient to prepare in advance: just keep them formed in the fridge and bake them at the last moment.
Speaking of pretzels, you might be interested in:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 32
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, All Saints
Ingredients
- 1 roll puff pastry (round)
- as needed smoked salmon
- as needed mushrooms in oil (drained)
- 1 egg yolk
- as needed sesame seeds (white and black)
Tools
- Knife
- Brush
- Small Bowl
- Baking Sheet
- Parchment Paper
Steps
Unroll the puff pastry and, using a knife or a wheel, cut 32 thin wedges from the center towards the edge, as shown in the images.
Place a piece of smoked salmon and a well-drained piece of mushrooms in oil on each wedge.
Roll each wedge starting from the outer side towards the center, forming mini savory croissants.
Transfer the mini pretzels to a baking sheet lined with parchment paper and brush them with the beaten egg yolk.
Sprinkle with white and black sesame seeds to taste and bake in a preheated oven at 350°F for about 20 minutes until golden and fragrant.
Our mini pretzels with mushrooms and salmon can be served cold or, even better, warm to enhance the aroma and crispy pastry. They are also perfect for buffets and Christmas appetizers.
Storage and Tips
Store covered with a cake cover.
Consume within 2 days.
If you don’t have puff pastry, try with shortcrust pastry.
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