Ingredients
- 1 sheet 10x12 frozen puff pastry
- 8 eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon butter
- 4 ounce cream cheese
- 2 teaspoon fresh chopped dill or 1/2 tsp dried dillweed
- 4 ounce thinly slice smoke salmon
- 1/3 cup shredded mozzarella cheese
- 1 cup slightly beaten egg
- 1 tablespoon water
Preparation
Baking Directions:
Thaw puff pastry according to package directions.
Lightly grease baking sheet; set aside.
In medium bowl beat together 8 eggs and season with salt and pepper.
In large skillet bring butter and milk to a boil, add beaten eggs.
Cook without stirring until mixture begins to set on bottom and around edge.
Using a spatula, lift and fold partially cooked eggs so uncooked portion flows underneath.
Continue cooking about 2 minutes or until eggs are just set.
Remove from heat.
Dot with cream cheese, sprinkle with dill.
Gently stir until combined.
Unfold pastry on a lightly floured surface; roll into a 17x12-inch rectangle.
Place on prepared baking sheet (short sides may extend over sides of sheet).
Arrange the smoked salmon crosswise down the center one-third of pastry to within 1 inch of top and bottom edges.
Spoon scrambled eggs over salmon.
Sprinkle with mozzarella.
Combine the 1 egg and water; brush edges of pastry with egg mixture.
Fold a short side of pastry over filling.
Fold remaining short side over top; seal.
Seal ends well and brush top of pastry with egg mixture.
Bake in a 375 degree oven about 25 minutes or until pastry is golden brown and filling is heated through.