4 oz. whipped Chive cream cheese 1 lg. Egg 1 sheet Frozen puff-pastry 1 oz. Salmon caviar 1 oz. Black lumpfish caviar For garnish Parsley leaves
1) On lightly floured surface, with floured rolling pin, roll puff-pastry sheet to 10-inch square. With fluted pastry wheel or knife, cut pastry into 4 strips; cut each strip crosswise into 4 pieces. Then cut each piece diagonally in half to make 32 triangles.
2) Preheat oven to 375 degrees F. Arrange triangles, 1/2 inch apart on large cookie sheet. Press 1-inch round cookie or biscuit cutter into center of each triangle almost but not all the way through. In cup, beat egg with 1 tablespoon water. Brush triangles with egg mixture.
3) Bake triangles 15 minutes or until puffed and golden. When puff pastry is done, remove to wire racks to cool.
4) With small knife, cut out circle in center of each puff-pastry triangle. Spoon whipped cream cheese into small pastry bag with 1/4-inch writing tube. Pipe some whipped cream cheese into hole in each triangle; top with heaping 1/4 teaspoon salmon or lumpfish caviar. Garnish each with small parsley leaf.