Smoked Salmon and Chive Puff Pastry Mille Feuille

Name: Smoked Salmon and Chive Puff Pastry Mille Feuille
Cuisine: French
Ingredients: 2 cups, unbleached all-purpose flour, about 9 ounces (255 grams); 20 tablespoons, unsalted butter, cold, cut into 1/2-inch dice (4 tablespoons kept separate); 1 teaspoon, table salt; 6 tablespoons, cold water, plus a tablespoon more, if necessary; 8 tablespoons, unsalted butter, softened; 8 ounces (227 grams), cream cheese, softened; 1 , medium lemon, zested to yield 1 tablespoon zest; 3 tablespoons, minced fresh chives, or snipped; 6 ounces (170 grams), smoked salmon, sliced thin

Appetizers
Desserts or Baked Goods
French
Fish & Seafood
Savory Pies & Tarts
Easter

Appears in Cook's Illustrated March/April 1994

Using a food processor and a new "jelly-roll" folding method, home cooks can now make puff pastry easily and quickly.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES Makes about 2 dozen

TIME 1½ hours, plus 3 hours chilling

Smoked Salmon and Chive Puff Pastry Mille Feuille

A cookbook recipe exclusively for All-Access members from The Savory Baker

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