Cucumber Sandwiches with Dill Cream Cheese

• Produce

  • 1 tbsp Dill weed plus more, dried

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 2 tbsp Mayonnaise

• Bread & Baked Goods

  • 1 package Puff pastry, frozen

• Dairy

  • 1 (8 ounce package Cream cheese

• Other

  • 2 Hot house (seedless cucumber, thinly sliced (see notes

Found on culinaryhill.com

Description

Ingredients

• 1 package (2 sheets) frozen puff pastry, thawed (see notes)
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons mayonnaise
• 1 tablespoon dried dill weed plus more for garnish
• 2 tablespoons fresh lemon juice
• 2 Hot House (seedless) cucumber, thinly sliced (see notes)

Directions

• Preheat oven to 400°F. Coat 2 baking sheets with nonstick spray. The puff pastry should still be cold after thawing according to package directions. Unfold each pastry on a baking sheet, removing the silicone paper. If any cracks form, press them together with moistened fingertips. Bake the puff pastry for 15 minutes or until puffed and golden brown. Cool completely. Meanwhile, combine cream cheese, mayonnaise, dill weed, and lemon juice in a small bowl. Stir until combined. Chill at least 30 minutes to blend flavors. To assemble, divide the cream cheese mixture between the 2 puff pastry sheets and spread carefully. Arrange the cucumber slices in a grid pattern on each puff pastry (approximately 25 cucumber slices in a 5x5 pattern). Sprinkle with additional dried dill and chill until serving time. Cut the sandwiches into squares using the cucumbers as a guide.