Description
Delightful and elegant Everything Bagel Salmon Cream Puffs featuring flaky puff pastry filled with a creamy lemon-dill cream cheese mixture and topped with smoked salmon, capers, and fresh herbs. Perfect for appetizers or brunch, these savory puffs marry classic everything bagel flavors with gourmet smoked salmon for a sophisticated 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
Topping
- 3 ounces smoked salmon, cut into thin slices
- 2 tablespoons capers (optional)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prepare for baking the puffs.
- Prepare puff pastry: If using refrigerated puff pastry, let it rest at room temperature for about 5 minutes. If frozen, allow it to thaw for 30 minutes. Lightly dust a cutting board with flour and unfold the pastry sheet. Roll it out into a 10 by 12-inch rectangle.
- Cut and score pastry circles: 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 without cutting through, creating a frame that will help the puffs rise evenly.
- Make egg wash: In a small bowl, whisk together the egg and heavy whipping cream until smooth. Brush the outside edges of each pastry circle with this egg wash to help with browning and adherence of seasoning.
- Season pastry edges: Place the circles spaced apart on the baking sheet and sprinkle about ½ teaspoon of everything bagel seasoning on the brushed edges of each circle for that signature flavor and texture.
- Bake pastry: Bake the puffs in the preheated oven for 14-15 minutes or until golden brown and cooked through. Once baked, gently press the center of each puff with the rounded end of a teaspoon to create a well for the filling.
- Prepare cream cheese filling: While the puffs bake, place cream cheese, lemon juice, lemon zest, salt, black pepper, and fresh dill into a food processor or blender. Blend for 30-60 seconds until smooth and creamy.
- Pipe filling onto puffs: Transfer the cream cheese mixture to a zip-top plastic bag, cut off one corner, and pipe about 1 tablespoon of filling into the center of each baked puff.
- Add smoked salmon: Thinly slice the smoked salmon into ½-inch-wide strips. Gently fold or ruffle each strip to create a wavy shape, then press the salmon lightly into the cream cheese filling so it spreads slightly around the edges.
- Garnish and serve: Top each filled puff with a few capers (if using), a small sprig of fresh dill, and a little extra lemon zest for brightness. Serve immediately and enjoy these elegant bites.
Notes
- Ensure the puff pastry is cold but pliable before rolling to achieve a flaky texture.
- The everything bagel seasoning typically includes sesame seeds, poppy seeds, dried garlic, onion, and salt—adjust amount according to taste preference.
- Capers add a nice briny contrast but can be omitted for a milder flavor.
- To make piping easier, chill the cream cheese filling slightly if it seems too soft.
- These cream puffs are best served fresh but can be refrigerated for up to 1 day; reheat lightly before serving to maintain crispness.
