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🍽️ Puff pastry hearts filled with herb quark and salmon

2219 kcal · 30 min · 4 servings

Ingredients

• 3 sheets puff pastry (frozen)
• 2 tbsp butter
• 200 g smoked salmon (in slices)
• 250 g quark
• 0.5 tbsp lemon juice
• salt
• pepper (from the mill)
• 0.5 bunch mixed herbs (finely chopped)
• 50 ml whipping cream
• dill
• 1 lemon (cut into wedges)

Instructions

1. 1. Place the puff pastry sheets side by side on a kitchen towel and let them thaw.
2. 2. Cut out two heart bases from one of the sheets.
3. 3. Brush another puff pastry sheet thinly with butter.
4. 4. Place a third sheet on top and press it down slightly.
5. 5. Cut out two hearts from the combined sheet.
6. 6. Cut out smaller hearts from the centers, leaving a narrow border.
7. 7. Brush the heart bases with egg white.
8. 8. Place the heart borders on the bases.
9. 9. Put the lids on.
10. 10. Place everything on a baking sheet that has been rinsed with cold water beforehand.
11. 11. Preheat the oven to 200 degrees Celsius.
12. 12. Bake the hearts for about 8 to 10 minutes.
13. 13. Brush them with egg yolk shortly before the end of the baking time.
14. 14. Bake them for a short while longer.
15. 15. Remove them from the oven and let them cool down.
16. 16. Whip the cream until it is half stiff.
17. 17. Stir the quark smooth with the cream.
18. 18. Season with lemon juice, salt, and pepper.
19. 19. Fold in the herbs.
20. 20. Fill the herb quark mixture into the puff pastry hearts.
21. 21. Serve them with the lids.
22. 22. Add rolled salmon slices.
23. 23. Add lemon wedges.
24. 24. Add dill sprigs.

Nutrition per serving

• kcal: 2219
• Protein: 53 g · Fett/Fat: 169 g · Carbs: 123 g