Phyllo Dough Packets with Salmon and Cheese Heart

Phyllo Dough Packets with a heart of smoked salmon and cheese are a tasty and sophisticated idea for an appetizer or a light second course. Here is how to make them, with an Italian touch perhaps using a cheese like robiola for its creaminess and delicate flavor.

Ingredients

• 4 sheets of phyllo dough
• 200g of smoked salmon
• 100g of creamy cheese (such as robiola)
• 1 egg yolk
• Fresh dill (to taste)
• Salt and pepper (to taste)
• Extra virgin olive oil or melted butter for brushing
• Sesame or poppy seeds (optional, for garnish)

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. Gently lay out the phyllo dough sheets and cut them into squares of approximately 15x15 cm (6x6 inches).
3. In a bowl, mix the creamy cheese with a pinch of chopped dill, salt, and pepper.
4. Cut the smoked salmon into pieces that will fit in the center of each phyllo dough square.
5. Place a piece of salmon in the center of each square and spoon over a teaspoon of the seasoned creamy cheese.
6. Bring the four corners of the phyllo dough squares to the center to form a packet, making sure the filling is well sealed inside.
7. In a small bowl, beat the egg yolk and brush the packets lightly to give them a nice golden color when baked.
8. If desired, sprinkle the packets with sesame or poppy seeds for a crunchy and decorative finish.
9. Arrange the packets on a baking tray lined with parchment paper and bake for about 15-20 minutes, until the phyllo dough becomes golden and crispy.
10. Allow to cool slightly before serving.

Trivia

Phyllo dough is typically used in Mediterranean and Middle Eastern cuisine. It is known for its ability to become incredibly crispy after baking, making it an ideal shell for various fillings. This recipe expertly combines the tradition of smoked salmon with the creaminess of a soft cheese, in a fusion of flavors that always wins over.

Enjoy these delicious phyllo dough packets!