Reviewed: Jan. 11, 2013

tasted great, but I had A LOT of filling leftover, enough to make a second batch.

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Reviewed: Jan. 17, 2012

I used the seamless pillsbury roll, which worked very well. Some other reviews mentioned the concern around the cheese. I used goat cheese and it was wonderful, but I actually don't believe you could go wrong with any variation. This is a wonderful recipe!! The next time I will use goat cheese again as well as add green onion or spinach.

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KendraDarigan

Reviewed: Jan. 12, 2012

These were not very good. They have potential to be wonderful but was missing something.

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Reviewer:

AFischer

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

Reviewed: Dec. 3, 2011

These were pretty good and easy to make, except the feta cheese and smoked salmon made it a bit too salty. I would try with non smoked salmon instead.

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Reviewer:

Alison

Reviewed: Nov. 16, 2011

my family didnt like this

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Debbie

Reviewed: Sep. 21, 2011

I agree with others that this was too salty. I will either use fresh salmon baked with lemon and salt and pepper and the rest of the recipe as is, or substitute the feta with cream cheese. If I do the cream cheese mixture I would add some green onions and some spinach. I found if I generously brushed the egg white on the pastry they did not split open. I would highly recommend using the puff pastry...it's flaky and delicious and MUCH prettier!

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schaiderbaker

Reviewed: Aug. 25, 2011

So easy to make and taste great!!

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viciouslysh

Reviewed: Aug. 9, 2011

very good i used seasoned talipa and used a teaspoon of pesto inside the mixture

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4 users found this review helpful

Reviewer:

Reedifer

Cooking Level: Professional

Home Town: Moorpark, California, USA

Living In: Chesapeake, Virginia, USA

Reviewed: May 14, 2011

8oz feta, 4oz cream cheese, 1 clove

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Reviewer:

tiffmurray

Reviewed: Dec. 16, 2010

I used fresh salmon and drizzled it with 3T of olive oil and sprinkled with salt and pepper then baked it in the oven at 400* for about 10 minutes. I let it cool for a few minutes and then flaked it with a fork and combined it with the other ingredients. I also cut the puff pastry into smaller sections, as the packets get much bigger when they bake. Some of my packs did split open, so I would probably fill them less and also try to rub some egg on the seam to make them stay together better when baking. Overall it was delish!

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29 users found this review helpful