Citrus Salmon Lollipuffs

• 1 lb thawed frozen salmon or 1 lb fresh salmon fillet, cut into 1-inch cubes
• 2 tablespoons lemon juice
• 3 tablespoons teriyaki sauce
• 1 (17 1/3 ounce) packagepepperidge farm puff pastry sheets, thawed
• 13 cup orange marmalade or 13 cup apricot preserves
• 1 teaspoon red pepper flakes (increase if you want more bite)
• 3 inches wooden skewers

1. Heat the oven to 400F
2. Place the salmon into a medium bowl.
3. Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.
4. Unfold the pastry sheets on a lightly floured surface.
5. Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all.
6. Cut each strip in half crosswise, making 64 in all.
7. Place 2 strips on a baking sheet to form a cross shape.
8. Repeat with remaining strips.
9. Place 1 piece salmon in the center of each pastry cross.
10. Fold the ends of the pastry cross over the filling and press to seal.
11. Turn the pastries seam-side down on the baking sheets.
12. Bake for 20 minutes or until the pastries are golden brown.
13. Stir the marmalade, remaining teriyaki sauce and red pepper flakes in a small bowl.
14. Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.
15. Enjoy!

salmon, lemon juice, teriyaki sauce, pastry sheets, orange marmalade, red pepper, wooden skewers

Taken from www.food.com/recipe/citrus-salmon-lollipuffs-402186 (may not work)