✨ 7 idées de feuilletés faciles pour buffets, fêtes et apéritifs

Ingredients

• 3 sheets Thick Puff Pastry Sheets (Lidl brand, kept cold until use)
• 2 large Eggs (Beaten for egg wash)
• 70 g Smoked Salmon (Thinly sliced, for mousse and croissant filling)
• 5 tbsp Mascarpone Cheese (Room temperature)
• 45 ml Heavy Cream (Added gradually to salmon mousse)
• 1 tsp Lemon Zest (Freshly grated)
• 1 tsp Fresh Dill (Finely chopped)
• 1 tbsp Mayonnaise (For surimi filling)
• 2 large Hard‑Boiled Eggs (Finely chopped)
• 3 sticks Surimi Sticks (Finely chopped)
• 1 tbsp Chives (Finely sliced)
• 0.5 ball Mini Mozzarella Ball (Halved, placed in surimi coquilles)
• 100 g Cream Cheese (Herb & Garlic) (Softened, mixed with garlic and herbs)
• 8 slices Turkey Ham Slices (Thin, for rosette rolls)
• 5 tsp Pesto (Store‑bought or homemade)
• 200 g Tomato Sauce (Cooked, seasoned)
• 100 g Grated Cheese (Mozzarella or cheddar, for palm leaves)
• 100 g Ricotta Cheese (Can substitute goat cheese)
• 30 g Walnuts (Coarsely chopped)
• 1 medium Pear (Ripe, cored and diced)
• 2 tbsp Honey (Drizzled on tartlets)
• 6 small leaves Salad Leaves (For croissant garnish)

Instructions

1. Prepare Puff Pastry Bases

   Keep the puff pastry sheets cold. On a lightly floured surface roll each sheet to about 3 mm thickness. Using a round cutter (≈5 cm) cut 30 circles for vol‑au‑vent and surimi coquilles, and cut additional strips and squares for the other shapes as described later.

   Time: PT10M

2. Create Mini Coquille Shapes

   For the surimi “coquilles”, press the edge of each circle lightly upward to form a shallow cup, leaving a small opening on top. Place them on a parchment‑lined baking sheet.

   Time: PT5M

3. Make Salmon Mousse (Mousseline)

   In the food processor combine 70 g smoked salmon, 3 tbsp mascarpone, and blend. While running, drizzle in heavy cream (≈45 ml) until the mixture reaches a smooth, mayonnaise‑like consistency. Add 1 tsp lemon zest and 1 tsp chopped dill, pulse briefly, then transfer to a piping bag fitted with a star tip.

   Time: PT10M

4. Assemble Salmon Vol‑au‑Vent

   Take half of the circles, use a small cutter (≈2 cm) to cut a central hole in each. Brush the top of each whole circle with beaten egg, place the holed circle on top, brush the edges again, and set aside. After baking (see step 9) pipe the salmon mousse into the cooled shells.

   Time: PT8M

5. Prepare Surimi Filling

   In a bowl combine 2 tbsp mascarpone, 1 tbsp mayonnaise, 2 finely chopped hard‑boiled eggs, 3 chopped surimi sticks, and 1 tbsp chopped chives. Mix until homogeneous.

   Time: PT5M

6. Fill Surimi Coquilles

   Pipe the surimi mixture into each baked coquille, top with half a mini mozzarella ball, and optionally garnish with a tiny leaf of salad.

   Time: PT5M

7. Prepare Herb‑Garlic Cream Cheese Spread

   Mix 100 g cream cheese with 1 clove minced garlic, 1 tsp mixed dried herbs, and a pinch of salt. Spread thinly over a rectangular sheet of puff pastry.

   Time: PT3M

8. Make Turkey Ham Rosettes

   Cut the cheese‑coated pastry into strips about 1 cm wide and 8 cm long. Place a slice of turkey ham at one end of each strip, roll tightly into a spiral, and place seam side down on the baking sheet.

   Time: PT7M

9. Prepare Pesto Pine Trees

   Spread a thin layer of cream cheese over another rectangular pastry sheet, then spread 5 tsp pesto over it. Cut 1 cm wide strips, then cut each strip into small “tree” shapes by making a series of diagonal cuts. Arrange upright on the sheet.

   Time: PT5M

10. Prepare Tomato Palm Leaves

    Spread cooked tomato sauce over a sheet of puff pastry, sprinkle evenly with grated cheese, then roll the sheet tightly into a log. Chill in the freezer for 30 minutes to firm.

    Time: PT5M

11. Slice Palm Leaves

    Using a sharp knife, slice the frozen log into 1 cm thick rounds. Place the rounds on the baking sheet, brush with egg wash.

    Time: PT5M

12. Form Mini Salmon Croissants

    Cut a sheet of puff pastry into 16 equal triangles. Brush each triangle with egg wash, then roll from the wide end to the tip to form a croissant shape. Bake, then split each croissant lengthwise, spread a thin layer of herb cream cheese, add a small salad leaf and a slice of smoked salmon, and close.

    Time: PT10M

13. Prepare Ricotta Walnut Pear Tartlets

    Cut puff pastry into small squares (≈4 cm). Press the center of each square with a small glass to create a shallow well, prick the bottom with a fork. Brush edges with egg wash. Bake briefly (see step 15). After baking, top each tartlet with a spoonful of ricotta, sprinkle chopped walnuts, diced pear, and drizzle honey.

    Time: PT8M

14. Bake All Pastries

    Preheat oven to 180 °C. Place all prepared items on parchment‑lined trays, ensuring space between pieces. Bake vol‑au‑vent and palm leaves for 10‑15 min, rosettes for 15 min, pine trees for 10 min, croissants for 10‑12 min, and tartlet bases for 10 min. Rotate trays halfway through for even browning.

    Time: PT30M

    Temperature: 180°C

15. Cool and Finish

    Allow all baked pieces to cool on a wire rack for 5 minutes. Pipe salmon mousse into vol‑au‑vent shells, fill surimi coquilles, garnish tartlets with honey, and arrange all bites on a serving platter.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

22 g

Fat

15 g

Fiber

1 g