-
1
Special equipment: a 1 1/2-inch and a 3/4-inch round cookie cutter or the round end of a pastry tip, a pastry bag or resealable plastic bag
-
2
Position an oven rack in the center of the oven, and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
-
3
Unfold the pastry, and cut out rounds with a 1 1/2-inch round cookie cutter (you should get roughly 40).
-
4
Space them at least 1 inch apart on the prepared baking sheet.
-
5
Lightly score the center of each round with a 3/4-inch cookie cutter (don't press all the way through).
-
6
Lightly brush each round with the egg.
-
7
Invert another rimmed baking sheet on top of the dough rounds, and bake for 5 minutes.
-
8
(Covering the rounds helps them puff straight up evenly.)
-
9
Remove the top baking sheet, and continue to bake until golden, 8 to 10 minutes more.
-
10
Let the rounds cool completely on the baking sheet, then use the handle of a wooden spoon to gently punch a hole in the middle of each round.
-
11
(The baked pastry can be stored at room temperature in an airtight container for up to 1 day or frozen for up to 1 month.)
-
12
Meanwhile, microwave the vinegar and sun-dried tomatoes in a small bowl, covered, for 30 seconds; let cool.
-
13
Reserve 1 teaspoon of the vinegar, and finely chop the tomatoes.
-
14
Finely shred the cucumber, and squeeze out all the excess moisture.
-
15
Mash together the tomatoes, reserved vinegar, shredded cucumber, cream cheese, chives and 1/4 teaspoon salt with a fork in a medium bowl until smooth.
-
16
Transfer the cream cheese filling to a pastry bag or resealable plastic bag (cut off the tip).
-
17
(The filling can be refrigerated for up to 1 day.)
-
18
Tear or cut the salmon into 40 small pieces, and roll each into a rough rosette shape.
-
19
Pipe some of the filling into each puff.
-
20
Top each with a piece of salmon, and sprinkle with sesame seeds.
-
21
(The salmon puffs can be refrigerated for up to 2 hours.)
