Page 80 - 2021-03-01BakefromScratch_UserUpload_Net

3. Preheat oven to 400°F (200°C). Line
2 rimmed baking sheets with parchment
paper.
4. In a medium bowl, stir together cream
cheese, Parmesan, egg yolk, dill, garlic
powder, and remaining ¼ teaspoon salt
until well combined.

5. On a lightly floured surface, roll dough
into a 17x10½-inch rectangle. Trim edges
to create a 16x10-inch rectangle. Cut
rectangle in half lengthwise to create
2 (16x5-inch) rectangles; cut each half into

4 (5x4-inch) rectangles. Using the tip of
a small, sharp knife, score a ¾-inch border
within each rectangle. Gently transfer
dough rectangles to prepared pans, spacing
at least 1 inch apart. Freeze for 15 minutes.
6. Divide cream cheese mixture among
dough rectangles (about 2 tablespoons
[about 30 grams] each), spreading evenly
within scored border; top each with
5 asparagus spears (15 to 20 grams). Brush
exposed borders with egg. Sprinkle with
everything bagel seasoning.
7. Bake for 10 minutes. Reduce oven
temperature to 375°F (190°C), and bake

until puffed and golden brown, 6 to
10 minutes. Let cool on pans for 5 minutes.
Top with smoked salmon and Pickled Red
Onion.

Note: Rough puff pastry dough refrigerated
for longer time spans may need to stand at
room temperature until slightly softened,
10 to 20 minutes, before rolling.

PICKLED RED ONION
Makes ⅓ cup

½ cup (66 grams) ¼-inch-sliced red
onion
½ cup (120 grams) white wine vinegar
½ cup (120 grams) water
3 tablespoons (36 grams) granulated
sugar
2 teaspoons (6 grams) kosher salt
½ teaspoon coriander seeds (optional)

1. In a small heatproof bowl, place onion.
2. In a small saucepan, combine vinegar,
½ cup (120 grams) water, sugar, salt, and
coriander seeds (if using). Bring to a boil
over medium-high heat; cook, stirring
occasionally, for 2 minutes. Remove from
heat, and pour over onion. Let cool for

30 minutes; refrigerate until ready to use.
(Can be made 1 day ahead and refrigerated
in an airtight container.) •