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• Smoked Salmon Puffs Ingredients
• 2/3 cup ricotta cheese
• 1/2 beaten egg (first one)
• Dash salt
• 1 tsp. minced fresh dill
• 1/2 tsp. lemon zest
• 1/2 cup smoked salmon chunks, set aside a small amount for top garnish
• 1/2 package (1 roll) puff pastry
• 1/2 beaten egg (second one)

• Rhubarb Puffs Ingredients
• 2/3 cup ricotta cheese
• 1/2 beaten egg (first one)
• 1/2 tsp. vanilla
• 1 tsp. sugar
• 1 tsp. orange zest
• 1/2 package (1 roll) puff pastry
• 2/3 cup rhubarb sauce (thick) or jam
• 1/2 beaten egg (second one)

For either type of puffs . . .

Mix together the first five ingredients. Do not overbeat. (For the salmon puffs, also lightly stir in the smoked salmon chunks.) Set aside.

Preheat oven to 425 degrees F. For each recipe, spray nine muffin cups with non-stick spray.

Unroll a puff pastry sheet on a floured board and, using a floured rolling pin, smooth the surface of the pastry. Cut the pastry sheet into nine identical pieces. Place each piece into a prepared muffin cup, pressing lightly so it sits fully into the bottom of the cup. Spread any overhang out flat.

Divide the ricotta mixture evenly into the pastry lined cups and lightly smooth it out.

Using a pastry brush, brush the dough of each pastry cup with beaten egg.

For the salmon puffs, place a small piece of smoked salmon decoratively atop each cup’s ricotta mixture.

For the rhubarb puffs, spoon about a tablespoon of rhubarb sauce or jam on top of each cup’s ricotta mixture.

Bake at 425 degrees F for 10-12 minutes. Watch that they do not burn nor are still raw on the bottom. Let them bake until very well browned. Each batch yields 9 puffs.

NOTES: Ricotta filling ingredients should be at room temperature. I’ve been wanting to try this for quite awhile. I have used puff pastry only once before, so I’m really pleased at how these turned out. I didn’t want 18 desserts or 18 salmon appetizers, so splitting this into two different types of tartlets was the way to go. I used home made ricotta and home smoked salmon. Also home made rhubarb sauce. One could use any variety of foods: cream cheese or even pastry cream instead of ricotta, shrimp instead of salmon, strawberry instead of rhubarb . . . the possibilities are endless. These were very easy to make and the preparation was quite fast. As long as you had everything you needed, it would probably take half an hour from start to finish. They don’t save well. You will want to eat them the same day. Perhaps they could be reheated and crisped up from refrigeration, but I do not know. There weren’t enough left to try it. Always a good thing!