Salmon and Robiola Puff Pastry Hearts: the Valentine’s appetizer ready in 10 minutes
If you’re looking for an idea to impress your sweetheart on Valentine’s Day without spending hours in the kitchen, these Salmon and Robiola Puff Pastry Hearts are just what you need.
They are small crunchy treasures that hide a creamy and fragrant heart, perfect to serve as an appetizer or during a romantic aperitif.
The combination of the saltiness of smoked salmon and the delicacy of robiola, refreshed by the aromatic touch of chives, is an evergreen classic that is always loved. The beauty of this recipe? It’s super simple to make but, thanks to the heart shape, it brings all the love and attention you want to give to your loved one to the table.
Prepare them with me and you’ll see how impressive they are!
Other recipes to try
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day, All seasons
Ingredients for Salmon and Robiola Puff Pastry Hearts
- 1 sheet puff pastry (fresh rectangular)
- 3.5 oz robiola
- 2.8 oz smoked salmon
- 1 bunch chives
- 1 egg (+ a splash of milk and poppy seeds to taste)
Tools for Salmon and Robiola Puff Pastry Hearts
- Baking Tray
- Knives
Steps for Salmon and Robiola Puff Pastry Hearts
Prepare the cream: First, chop the smoked salmon and fresh chives. In a small bowl, combine them with the robiola and mix well with a fork until you get a homogeneous cream. If you like, add a pinch of pepper (but no salt, the salmon is already flavorful!).
Cut out the hearts: Roll out the rectangular puff pastry sheet directly on its parchment paper. Using a heart-shaped cookie cutter, cut out an even number of shapes (you should get about 12-16 single hearts to make 6-8 filled hearts).
The number also depends on the size of the cutter.
Fill with love: On half of the hearts, place a teaspoon of filling in the center. Don’t overdo it with the filling and stay away from the edges, otherwise you’ll struggle to close them!
Close and seal: Cover each filled heart with a second “empty” puff heart. Gently press along the edges with your fingers to make them adhere, then use the tines of a fork to seal them well: this will also create a lovely decoration.
The perfect glaze: In a small cup, lightly beat the egg yolk with a splash of milk. Carefully brush the surface of each heart: this is the secret to make them shiny and golden like those from a bakery!
The final touch: Sprinkle with poppy seeds that, in addition to making an impression, will give a delicious crunchy touch.
In the oven: Place the hearts on a baking tray and bake in a preheated static oven at 392°F for about 12-15 minutes. They will be ready when you see them puffed and of a nice amber color.
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Tips and Variations
The extra tip: Serve them warm, so the robiola will be very soft and the pastry at its crispiest. As I mentioned, pairing them with a glass of bubbles is the winning choice for a romantic evening!
FAQ (Frequently Asked Questions)
What can I substitute for the salmon and robiola
Vegetarian Variant: Ricotta, Walnuts, and Honey
Filling: Mix 3.5 oz of well-drained cow ricotta with 1 oz of finely chopped walnuts.
The extra touch: Once baked, drizzle a bit of honey over the hot hearts. It’s a combination that always amazes with its elegance.For a more rustic version?
Speck, Provola, and Zucchini
For those who prefer mountain flavors and a more stringy texture.
Filling: 2.8 oz of speck cut into thin strips, 1.8 oz of coarsely grated smoked provola cheese, and some chopped grilled zucchini slices.
The extra touch: Instead of poppy seeds, use sesame seeds to complement the toasted flavor of the speck.
