Description
Delightful Everything Bagel Salmon Cream Puffs combine flaky puff pastry shells seasoned with everything bagel seasoning and filled with a zesty cream cheese lemon dill spread topped with luscious smoked salmon and capers. Perfect for elegant appetizers or brunch bites, these puffs deliver a crisp texture with a creamy, tangy filling and savory smoked salmon ribbons.
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. Line a large baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Prepare Puff Pastry: If using refrigerated puff pastry, let it rest for 5 minutes at room temperature to soften slightly. If frozen, let it rest for 30 minutes for easier handling.
- Roll Out Pastry: Lightly dust a cutting board with flour to prevent sticking. Unfold the puff pastry sheet and roll it into a 10- x 12-inch rectangle using a rolling pin for even thickness.
- Cut Pastry Shapes: Cut the rolled pastry into twelve to fifteen 2 ½-inch circles. Using a smaller 1 ½-inch cookie cutter, lightly score a ½-inch border around the edges of each circle to create a frame without cutting all the way through.
- Make Egg Wash: Whisk together the large egg and heavy whipping cream in a small bowl until smooth. This will give the pastry a golden, shiny finish.
- Prepare for Baking: Place the pastry circles on the prepared baking sheet, spacing them apart. Brush the outer edges of each pastry circle with the egg wash. Sprinkle about ½ teaspoon of everything bagel seasoning on the edges of each puff.
- Bake Pastry: Bake in the preheated oven for 14-15 minutes, until the pastry is golden brown and cooked through. Once out of the oven, use the rounded end of a 1 teaspoon measuring spoon to gently press the center of each puff to create a well for the filling.
- Prepare Cream Cheese Filling: While the puffs are baking, combine the cream cheese, lemon juice, lemon zest, salt, black pepper, and fresh dill in a small food processor or blender. Blend for 30-60 seconds until the mixture is smooth and creamy.
- Fill Pastry Puffs: Transfer the cream cheese mixture to a plastic zip-top bag and snip off one corner. Pipe about 1 tablespoon of filling into the center well of each baked puff pastry shell.
- Add Smoked Salmon: Thinly slice the smoked salmon into ½-inch strips. Loosely fold or ruffle each strip to create ribbon-like shapes, then gently press them into the cream cheese filling so they sit partly around the edges.
- Garnish and Serve: Top each filled puff with a few capers, a small sprig of fresh dill, and additional lemon zest if desired for extra freshness and visual appeal. Serve immediately and enjoy!
Notes
- If puff pastry is frozen, be sure to thaw completely for easier rolling and cutting.
- Everything bagel seasoning can be adjusted to taste or substituted with a mix of sesame seeds, poppy seeds, dried garlic, and onion flakes.
- Capers are optional but add a nice briny contrast to the creamy filling and smoked salmon.
- These cream puffs are best served fresh but can be refrigerated for up to 24 hours; reheat briefly in the oven to restore crispiness.
- Use a sharp knife or pizza cutter to cut puff pastry efficiently and reduce tearing.
