Discover the recipe for the Savory Puff Pastry Snowflake, an elegant and quick rustic perfect as a Christmas appetizer. Ideal for buffets and appetizers!
The Christmas holidays are approaching, so if you’re still looking for something simple but with impeccable results in no time, the puff pastry snowflake with mushrooms and salmon is one of those rustics that will allow you to enrich the menu without even spending much! Its shape evokes one of the symbols of winter and naturally Christmas. It’s a creative and versatile idea that will bring elegance to any buffet or appetizer, and why not, you can also use it as a scenic and appetizing centerpiece to enjoy!
A Quick and Versatile Christmas Appetizer
Due to its versatility, this snowflake-shaped savory pie lends itself to various versions, even sweet, able to satisfy every palate. The different filling options can indeed range based on seasonality and the tastes or dietary needs of your guests. For example, I chose the classic and refined combination of sautéed champignon mushrooms and smoked salmon. If you love cold cuts, you can simply make substitutions or variations, as I suggest at the end of the recipe.
Not Just for Christmas: Ideal for Any Occasion
Beyond the holidays, it will be an excellent savory pie for any other occasion, creating different shapes more suitable for the theme you want to convey (a star, a sunflower, etc.). Make it also as a “packed lunch” to take to the office, you’ll see how delicious it is!
Here are some other ideas for your appetizers during the Christmas holidays:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it doesn’t cost you anything extra!
- 2 rolls puff pastry (round)
- 120 g cream cheese
- 14 oz champignon mushrooms (already cleaned and sliced)
- 3 oz smoked salmon
- 1 oz Grana Padano grated
- 1 egg yolk
- to taste poppy seeds
- 1 sprig parsley (chopped)
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
Tools
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it doesn’t cost you anything extra!
- 1 Pan
- 1 Ladle
- 1 Sieve
- 1 Cutting Board
- 1 Knife
- 1 Baking Tray
- 1 Spatula
- 1 Small Bowl
- 1 Brush
Steps
In a large pan, brown a large clove of garlic with two generous turns of oil.
Add the sliced mushrooms and let them cook over low heat for about 10′, stirring constantly.
Adjust the salt and pepper and turn off the heat.
Finally, flavor with some finely chopped parsley.
If the mushrooms have released some water, let them drain in a colander, they should be very dry.
Finely chop the now cold mushrooms with a knife* and set aside.
Unroll the first disk of puff pastry and lay it on a baking tray with its parchment paper. With the help of a spatula or spoon, spread the cream cheese over the entire surface.
Spread the chopped sautéed mushrooms, trying to compact them and adhere them as much as possible to the cheese layer.
Garnish with smoked salmon slices cut into strips and sprinkle with grated Grana Padano.
Overlap the second puff pastry disk and seal the edges well with your fingers.
Place a bowl in the center and divide into 4 parts with the help of a knife.
Cut into 16 strips, taking care to press the knife down to the bottom disk.
Twist one strip clockwise and the next counterclockwise, continuing this alternation for all the strips.
Then connect the ends of the first two strips and continue with the next two until completing the snowflake.
Brush the entire surface with egg yolk.
Garnish with poppy seeds to taste.
Put in the oven at 356°F for 35′ or until golden brown.
Remove from the oven, let cool, and decorate with fresh parsley leaves.
And voilà… the puff pastry snowflake with mushrooms and smoked salmon is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 The puff pastry snowflake with mushrooms and salmon can be stored in the fridge for 2-3 days in containers, preferably glass, with an airtight seal. Just heat it for 5′-8′ in a preheated oven or a couple of minutes in the microwave to make it nice and fragrant again.
Tips, Notes, Variations and Suggestions
🟣* If you are not very handy, I suggest blending the mushrooms well in a mixer with half a tablespoon of cream cheese instead of chopping them with a knife as I did. In addition to speeding up your preparation, you’ll have less difficulty spreading them. The mushrooms will become almost a cream that you can spread as a second layer, and you can comfortably twist the snowflake strips without fearing the mushrooms will fall out.
🟣For a vegetarian version, you can replace the salmon with sliceable cheese like Galbanino or add arugula, olive pâté, sun-dried tomato pâté, basil pesto, etc. There can be many variations; for a cold cut version, cooked ham, sliced salami, or mortadella will do. The cream cheese can always be replaced with other soft cheeses like robiola, ricotta, or crescenza.
