Citrus Salmon Lollipuffs
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Citrus Salmon Lollipuffs

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 16

Ingredients & Directions

  • 1 pound thawed frozen or fresh salmon fillet, cut into 1-inch cubes
  • 2 tablespoons lemon juice
  • 3 tablespoons teriyaki sauce
  • 2 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 0.333 cup orange marmalade

Heat the oven to 400°F. Place the salmon into a medium bowl.  Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.

Sprinkle the flour on the work surface.  Unfold the pastry sheets on the work surface.  Cut each pastry sheet into 16 (1/2-inch wide) strips, making 32 in all.  Cut each strip in half crosswise, making 64 in all.  Place 2 strips together to form a cross shape.  Repeat with the 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.  Place the pastries seam-side down onto 2 baking sheets.

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.