Citrus Salmon Lollipuffs

Holy Moly, are these ever CUTE, and I'm sure will be a HIT!!
(serves 16)

1 lb. thawed frozen or fresh wild-caught* salmon fillets, cut into 1" cubes
2 T. freshly squeezed* lemon juice
3 T. teriyaki sauce
2 T. all-purpose flour
1 package (17.3 oz.) Pepperidge Farm Puff Pastry Sheets, thawed
1/3 cup orange marmalade

Heat the oven to 400. Place the salmon into a med. bowl. Add the lemon juice and 2 T. of the teriyaki sauce, and toss to coat well. Sprinkle the flour on a work surface. Unfold the pastry sheets on the work surface. Cut each pastry sheet into 16 (1/2" wide) strips, making 32 in all. Cut each strip in half crosswise, making 64 in all. Place 2 strips together to form a cross shape. Repeat with the remaining strips. Place 1 piece of salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Place the pastries seam-side down onto 2 baking sheets. Bake for 20 mins. or until the pastries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3" wooden skewers with the marmalade mixture for dipping.

Two serving suggestions: 1). Fill a small vase with salt. Stand the ends of the skewers in the salt to make an edible arrangement. 2). Cut oranges or lemons in half and place them cut-side down onto a platter. Stick several lollipuffs skewers into each half.

"The best way to predict your future is to CREAT it." ~ Abraham Lincoln

Have FUN in the SUN (YAY) today!!!!  I will be out in it reading food mags.

Love,

Machete Milletti