Broccoli Salmon Crescent Pocket
Ingredients (for BB-CEC20, serves 6-8):
- 7/8 cup (210mL) milk
1 large egg, beaten
3-1/3 cups (427g) bread flour
4 Tbsp. (46g) sugar
1 tsp. (5.6g) salt
2 Tbsp. (28g) butter
1-1/2 tsp. (4.2g) active dry yeast
- 2 Tbsp. butter
1 tsp. garlic, minced
2 Tbsp. shallot, chopped
1/4 cup white wine
1-1/2 cups chopped broccoli
3 oz. cream cheese
1/3 cups (1.5 oz.) grated parmesan cheese
2 Tbsp. dill, chopped
1/2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1 lb. skin-off salmon fillet, 2” x 7”
- 1 (50g) large egg, beaten
4 tsp. (18mL) water
Following the instruction manual, prepare the dough using the ingredients listed.
When the DOUGH course completes, remove and knead the dough gently by hand to deflate, then shape into a ball. Cover with a damp cloth and let rest for 20 minutes.
Make the filling. Melt butter in a pan over medium heat. Add the garlic and shallots, sauté for 1 minute.
Add white wine and broccoli and sauté for 3 minutes.
Add cream cheese, parmesan cheese, dill, lemon juice to the pan and mix well. Remove from heat and set aside.
Place parchment paper on a cutting board, roll out the dough about 10 X 10 inches. Season salmon with salt and pepper then place in the center of the dough.
Add the broccoli mixture on top of the salmon evenly.
Fold the longer sides of the crescent dough over the broccoli mixture. Line a baking sheet with a new piece of parchment and gently flip the crescent wrap onto it so seam is on the bottom.
Pinch both ends with fingers, then press down with a fork to seal.
Preheat oven to 375°F.
Make the egg glaze. Beat egg and mix with water. Then brush on the top and sides of the roll.
Lightly score top of the roll with a knife, cutting 5-7 shallow lines to create a striped pattern.
Bake for 25-30 minutes or until dough is golden brown.
Rest for 10 minutes. Slice, then serve.