3 Bake for 5 to 7 minutes, until pastry turns light gold. Remove from oven and allow to cool for 5 minutes in pan. Gently remove each pastry cup and cool completely on a rack. Store in an airtight container in a cool, dry place until ready to use. Can be made up to a day in advance. 4 In a small bowl, mix Boursin and sour cream until fully incorporated. Mix in shallots and capers. Spoon into a piping bag and cut a small hole, about ½-in (1.25 cm) in diameter, at the tip.

5 Pipe cheese mixture equally into each phyllo cup. Roll smoked salmon slices into rosettes or fold loosely over cheese filling. Garnish with dill and serve.

Makes 12 crisps PAIRS WITH

QUAILS’ GATE ROSÉ BC VQA $21.99 170316

PESTO TREES 1 × 14 oz (397 g) package puff pastry, thawed, chilled ½ cup (125 ml) basil pesto 3 tbsp (45 ml) shredded Asiago 1 egg 2 tbsp (30 ml) water 24 wooden appetizer skewers

1 Line 1 large and 1 small baking sheet with parchment. 2 On a clean, lightly floured work surface, cut pastry in half. Roll 1 half of puff pastry to ¼-in (0.6 cm) thick. Cut an 8 × 12‑in (20 × 30 cm) rectangle, reserving excess pastry. Spread half of the pesto all over surface of rectangle. Sprinkle half of the Asiago evenly over top. Cut along shorter edge into twelve 1 × 8-in (2.5 × 20 cm) strips. Repeat with second half of puff pastry and remaining pesto and Asiago to yield a total of 24 strips. 3 Fold each strip in a zigzag manner, shortening turns as pastry builds upwards, to create a narrow treetop. Insert a wooden skewer through layers of pastry. Place on large baking sheet 2-in (5 cm) apart and refrigerate for 1 hour to chill pastry dough completely. 4 Roll out reserved pastry trimmings to ¼-in (0.6 cm) thick. Using a 1¼-in (3 cm) flower- or star-shaped cookie cutter, cut 24 pastry pieces. Place on small baking sheet about 1-in (2.5 cm) apart and refrigerate until ready to bake. 5 Preheat oven to 400 F (200 C). 6 In a small bowl, prepare an egg wash by whisking egg and water until blended. Lightly brush flower- or star‑shaped pastry with egg wash and bake for 8 to 10 minutes, until pastry is flaky and golden. Allow to cool on rack.

SALMON CRISPS 2 tbsp (30 ml) vegetable oil 2 sheets phyllo pastry (about 12 × 16‑in/30 × 40 cm each), thawed 1 × 5.2 oz (150 g) package Boursin cheese 2 tbsp (30 ml) sour cream ¼ cup (60 ml) finely chopped shallots 3 tbsp (45 ml) capers, drained, finely chopped 7 oz (200 g) thinly sliced smoked salmon fresh dill, for garnish 1 Preheat oven to 350 F (175 C). Using a pastry brush, lightly grease 12 mini muffin cups with oil. 2 Stack both phyllo sheets together. Using a sharp knife, cut into about 4-in (10 cm) squares, yielding 12 squares per sheet and 24 in total. Gently press 1 phyllo square into each muffin cup. It will naturally crease as it shapes into cup. Brush only the pastry inside of cup with oil, not the part standing over sides. Lightly press another phyllo square into cup and brush similarly with oil, pushing pastry into bottom and sides of muffin cup. Repeat with remaining 11 cups.


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