Description
These Everything Bagel Salmon Cream Puffs are a delightful appetizer featuring flaky puff pastry topped with a creamy lemon-dill cream cheese filling, smoked salmon, and classic everything bagel seasoning. Perfectly baked to golden perfection, these elegant bites are garnished with capers, fresh dill, and lemon zest for a burst of flavor in every bite.
Ingredients
Scale
Pastry
- 1 puff pastry sheet
- Flour (for dusting)
- 2-3 tablespoons everything bagel seasoning
- 1 large egg
- 1 tablespoon heavy whipping cream
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)
Toppings
- 3 ounces smoked salmon (cut into thin slices)
- 2 tablespoons capers (optional)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prepare for baking the pastry.
- Thaw puff pastry: If using refrigerated puff pastry, let it rest for 5 minutes at room temperature; if frozen, allow 30 minutes to thaw before rolling.
- Roll out puff pastry: Lightly dust a cutting board with flour, unfold the puff pastry sheet, and roll it into a 10- x 12-inch rectangle to achieve an even thickness.
- Cut into circles: Use a 2 ½-inch round cookie cutter to cut twelve to fifteen circles from the pastry. With a smaller 1 ½-inch cutter, gently score a ½-inch border around each circle without cutting all the way through, creating a frame on each puff.
- Make egg wash: In a small bowl, whisk together the egg and heavy whipping cream until smooth to create the wash that will help the pastry edges brown and hold seasoning.
- Season circles: Arrange the pastry circles on the baking sheet spaced apart, brush the outer edges with the egg wash, then sprinkle each with about ½ teaspoon of everything bagel seasoning for that signature flavor.
- Bake in oven: Bake the pastry circles at 375°F for 14-15 minutes, or until golden brown and fully cooked. Once out of the oven, gently press the center of each puff with the rounded end of a teaspoon to form a shallow well for the filling.
- Make cream cheese filling: While the pastry bakes, combine the cream cheese, lemon juice, lemon zest, salt, black pepper, and fresh dill in a small food processor or blender. Blend until smooth, about 30-60 seconds, ensuring a creamy and flavorful filling.
- Pipe filling: Transfer the cream cheese mixture into a plastic zip-top bag, cut off one corner, and pipe roughly 1 tablespoon of filling into the center of each cooled puff pastry circle.
- Add smoked salmon: Thinly slice the smoked salmon into ½-inch wide strips. Fold or ruffle each piece into a wavy shape and gently place them on top of the cream cheese filling, forming an attractive, delicate arrangement.
- Top and serve: Garnish each cream puff with a few capers, a small sprig of fresh dill, and an extra pinch of lemon zest to enhance freshness and presentation. Serve immediately for best flavor and texture.
Notes
- You can prepare the cream cheese filling ahead and refrigerate, but assemble the puffs just before serving to keep the pastry crisp.
- Capers add a nice briny contrast but are optional; feel free to omit if preferred.
- Ensure puff pastry is properly chilled to achieve the flakiest layers.
- Use freshly grated lemon zest for the brightest citrus flavor.
- For a dairy-free version, substitute cream cheese and heavy cream with suitable non-dairy alternatives.