RSS FeedCaviar Triangles
(Serves 6)
A very elegant appetizer that is pretty and impressive along with being delicious. If the triangles puff up a lot in baking, it may be easier to cut them in half and place the cheese mixture and caviar on the cut side.
- 8 ounces puff pastry, thawed
- 1/4 cup red caviar (approx. 2 ounces)
- 1/4 cup dark caviar (approx. 2 ounces)
- 15 – 25 chive spears, 12” long
- 1/2 cup cream cheese (4 ounces), softened
- 2 tablespoons sour cream
- 1 tablespoon instant toasted onion
Preheat oven to 375 degrees.
On a lightly floured surface, roll pastry until it is slightly larger than 4-by-16 inches. Trim edges, to make exactly a 4-by-16 inch rectangle. Cut into 4 squares (4 inches each), then cut each square in half diagonally to make 8 triangles.
Place well apart on a large cookie sheet. Pierce all over with a fork and bake until golden brown, about 20 minutes. Transfer to racks to cool. As soon as the pastries are cool, use them or pack them in an airtight container.
Rinse and drain caviar if needed (if too salty). Chop chives. In a small bowl, mix together chives, cheese, sour cream and onion. Spread mixture evenly on pastry triangles. On each triangle, put red caviar on one half, black on the other.
Note: You can use all black caviar, but they aren’t as pretty!
Make ahead: The puff pastry triangles can be kept in an airtight container at room temperature for up to one day.
© MLC Publishing, LLC. All rights reserved.
