Puff pastry appetizer with canned tuna, cucumber, and cream cheese

Take the puff pastry dough out of the freezer in advance so that it thaws and becomes elastic.

On a floured work surface, roll out the dough with a rolling pin to a thickness of 5-7 mm. Using a cookie cutter, cut out circles with a diameter of 5 cm from the dough.

Place the dough pieces on a baking sheet lined with parchment paper, leaving a little space between them. Brush the puff pastry circles with beaten egg, sprinkle with sesame seeds.

Place the blanks in an oven preheated to 180 degrees for 15-20 minutes. During this time, the dough circles should brown and increase in volume. Cool them to room temperature.

Meanwhile, prepare the filling. Boil the remaining two eggs hard, cool, peel, and grate coarsely. Wash the fresh cucumber, peel it, cut it into small cubes, and add it to the eggs. Wash the green onions, cut them into thin rings, and add them to the filling.

Drain the liquid from the canned tuna, add the fish to the filling along with the cream cheese. Salt the mixture to taste, season with spices. Mix the ingredients until smooth.

Cut each puff pastry mini-bun lengthwise with a knife, without cutting the product completely through. Fill the mini-buns with the prepared filling.

Serve the appetizer immediately after cooking, while the dough remains crispy. Enjoy!