Description
Delightful and elegant Everything Bagel Salmon Cream Puffs combine flaky puff pastry with a tangy, herbed cream cheese filling and smoked salmon, topped with classic everything bagel seasoning and fresh garnishes. Perfect for brunch, appetizers, or special gatherings, these bite-sized puffs offer a sophisticated flavor profile with a crispy, golden exterior and creamy, savory center.
Ingredients
Scale
Puff Pastry and Seasoning
- 1 puff pastry sheet
- Flour (for dusting)
- 2-3 tablespoons everything bagel seasoning
Cream Cheese Filling
- 8 ounces cream cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (plus more for serving)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh dill sprigs (plus more for serving)
Egg Wash
- 1 large egg
- 1 tablespoon heavy whipping cream
Toppings
- 3 ounces smoked salmon (cut into thin slices)
- 2 tablespoons capers (optional)
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper to prepare for baking the puffs.
- Thaw puff pastry: If your puff pastry is refrigerated, let it rest for 5 minutes at room temperature. If frozen, allow it to thaw for about 30 minutes until pliable.
- Roll out puff pastry: Lightly dust a cutting board with flour, then unfold the puff pastry sheet. Use a rolling pin to roll it into a 10- x 12-inch rectangle for even thickness.
- Cut into circles: Cut the rolled pastry into twelve to fifteen 2½-inch circles. Using a smaller 1½-inch cookie cutter, gently score a half-inch border around each circle without cutting all the way through to create a framed edge.
- Make egg wash: In a small bowl, whisk together the egg and heavy whipping cream until smooth to prepare for brushing on the pastry edges.
- Season circles: Place the pastry circles on the prepared baking sheet with space between them. Brush the outer edges of each circle with the egg wash, then sprinkle about half a teaspoon of everything bagel seasoning on the edges.
- Bake pastry: Bake the circles for 14-15 minutes until golden brown and fully cooked. Once baked, press the center of each puff gently with the rounded end of a teaspoon to create a well for the filling.
- Make cream cheese filling: While the puffs bake, combine the cream cheese, lemon juice, lemon zest, salt, black pepper, and fresh dill in a food processor or blender. Blend for 30-60 seconds until the mixture is smooth and creamy.
- Pipe filling: Transfer the cream cheese mixture into a plastic zip-top bag, snip off a corner, and pipe about one tablespoon of filling into the center well of each cooled puff pastry.
- Add smoked salmon: Thinly slice the smoked salmon into ½-inch-wide strips. Loosely fold or ruffle each piece into a wavy ribbon shape, then gently press the salmon into the cream cheese filling so it slightly surrounds the edges.
- Top and serve: Garnish each puff with capers if using, a small sprig of fresh dill, and an additional sprinkle of lemon zest for fresh brightness. Serve immediately and enjoy!
Notes
- Allergens: Contains dairy, eggs, and fish (salmon).
- If puff pastry is frozen, ensure it is fully thawed before rolling to prevent cracking or uneven baking.
- Everything bagel seasoning can be homemade or store-bought; adjust quantity to taste.
- Capers are optional but add a nice briny contrast; omit if preferred.
- For a dairy-free version, substitute cream cheese and heavy cream with suitable alternatives.
- These puffs are best served fresh but can be refrigerated for up to 1 day; reheat gently before serving.
