Cooking Directions

• Heat the oven to 375°F.  Beat 1 egg and the water in a small bowl with a fork.
• Separate the remaining egg. Discard the egg white.  Place the egg yolk into a small bowl. Stir in the cream cheese, chives, parsley and lemon zest.  Season with the black pepper.
• Unfold the pastry sheet on a lightly floured surface.  With the short side facing you, spread the cream cheese mixture on the bottom third of the pastry to within 1 inch of the edges.  Top with the salmon.  Brush the edges with the egg mixture.  Starting at the short side closest to you, roll up like a jelly roll.  Place seam-side down on the baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture.  Cut several slits in the pastry top.
• Bake for 20 minutes or until the pastry is golden brown.  Let the strudel cool on the baking sheet on a wire rack for 5 minutes.

Ingredients

• 2 egg
• 1 tablespoon water
• 8 ounces (1 package) light cream cheese
• 0.25 cup chopped fresh chives
• 0.25 cup chopped fresh parsley
• 1 tablespoon grated lemon zest
• 1 dash ground black pepper
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 12 ounces (about 2 fillets) salmon fillet