| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 40 min |
| Cook: | 20 min |
| Yield: | 32 pieces |
Ingredients
- 1 pound thawed frozen salmon fillets, cut into 1-inch cubes
- 2 tablespoons lemon juice
- 3 tablespoons teriyaki sauce
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1/3 cup orange marmalade
Instructions
- 1. Heat the oven to 400 degrees F. Place the salmon into a medium bowl. Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.
- 2. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all. Cut each strip in half crosswise, making 64 in all. Place 2 strips on a baking sheet to form a cross shape. Repeat with remaining strips. Place 1 piece salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Turn the pastries seam-side down on the bakingsheets.
- 3. Bake for 20 minutes or until the pastries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 124 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 113 mg |
Reviews
I’m sure this is delicious but the directions are very confusing.