Everything Bagel Salmon Cream Puffs Recipe

Introduction

These Everything Bagel Salmon Cream Puffs combine flaky puff pastry with a tangy cream cheese filling and delicate smoked salmon. They make an elegant appetizer that’s surprisingly easy to prepare and perfect for any occasion.

Ingredients

• 1 puff pastry sheet
• Flour (for dusting)
• 2-3 tablespoons everything bagel seasoning
• 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 (plus more for serving)
• 1 large egg
• 1 tablespoon heavy whipping cream
• 3 ounces smoked salmon (cut into thin slices)
• 2 tablespoons capers (optional)

Instructions

1. Step 1: Preheat the oven to 375°F and line a large baking sheet with parchment paper.
2. Step 2: If using refrigerated puff pastry, let it rest at room temperature for 5 minutes. If frozen, let it thaw for 30 minutes before handling.
3. Step 3: Lightly dust a cutting board with flour and unfold the puff pastry sheet. Roll it into a 10- by 12-inch rectangle using a rolling pin.
4. Step 4: Cut the pastry into twelve to fifteen 2 ½-inch circles. Use a smaller 1 ½-inch cookie cutter to gently score a ½-inch border around each circle without cutting all the way through.
5. Step 5: In a small bowl, whisk together the egg and heavy whipping cream until smooth to create an egg wash.
6. Step 6: Place the pastry circles on the prepared baking sheet. Brush the edges with the egg wash and sprinkle about ½ teaspoon of everything bagel seasoning on each.
7. Step 7: Bake for 14-15 minutes until golden brown and puffed. Press the center of each puff gently with the rounded end of a teaspoon to create a well for the filling.
8. Step 8: While baking, combine 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.
9. Step 9: Transfer the filling to a plastic zip-top bag and cut off one corner. Pipe about 1 tablespoon of filling into the center of each puff.
10. Step 10: Slice the smoked salmon into ½-inch-wide strips. Gently fold or ruffle each strip to create a wavy shape, then press the salmon into the cream cheese filling so it edges around the puff.
11. Step 11: Top each cream puff with capers, a small sprig of fresh dill, and extra lemon zest if desired. Serve immediately.

Tips & Variations

• Use fresh dill and lemon zest to brighten the flavors and add a fresh aroma.
• Swap smoked salmon for thinly sliced cooked shrimp or crab for a different seafood twist.
• If you don’t have everything bagel seasoning, mix sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt as a substitute.

Storage

Store any leftover cream puffs covered in an airtight container in the refrigerator for up to 2 days. For best texture, reheat the pastry alone briefly in a 350°F oven for 3-5 minutes before adding the filling and smoked salmon again fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cream cheese filling ahead of time?

Yes, prepare the filling up to a day in advance and keep it refrigerated. Bring it to room temperature before piping onto the puffs for easier handling.

What if I don’t have puff pastry?

You can use phyllo dough layered with butter as an alternative, though puff pastry provides the best flaky texture for this recipe.

Everything Bagel Salmon Cream Puffs Recipe

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★★★★★

4.9 from 61 reviews

• Author: Harry
• Total Time: 30 minutes
• Yield: 12–15 cream puffs 1x
• Diet: Gluten Free

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Description

Delight in these elegant Everything Bagel Salmon Cream Puffs, featuring flaky puff pastry circles topped with a zesty, creamy lemon-dill cream cheese filling and folded smoked salmon. Enhanced with savory everything bagel seasoning and optional capers, these bite-sized appetizers are perfect for brunch, parties, or anytime you crave a sophisticated snack.

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Ingredients

Scale 1x2x3x

Puff Pastry Base

• 1 puff pastry sheet
• Flour (for dusting)
• 2–3 tablespoons everything bagel seasoning
• 1 large egg
• 1 tablespoon heavy whipping cream

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 (plus more for serving)

Topping

• 3 ounces smoked salmon (cut into thin slices)
• 2 tablespoons capers (optional)

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Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper for easy cleanup and even baking.
2. Thaw the puff pastry: If using refrigerated puff pastry, let it rest at room temperature for 5 minutes. If frozen, allow 30 minutes for thawing so it’s pliable and easy to work with.
3. Roll out the puff pastry: Lightly dust a clean cutting board with flour to prevent sticking. Unfold the puff pastry sheet and use a rolling pin to roll it into a 10 x 12-inch rectangle for a uniform thickness.
4. Cut into circles: Use a 2½-inch cookie cutter to cut out 12 to 15 circles from the pastry. With a smaller 1½-inch cookie cutter, lightly score a ½-inch border around the edges of each circle without cutting completely through, creating a framed edge once baked.
5. Make egg wash: In a small bowl, whisk together the egg and heavy whipping cream until smooth and well combined.
6. Season the pastry circles: Arrange the circles spaced apart on the prepared baking sheet. Brush the outer edges of each with the egg wash, then sprinkle about ½ teaspoon of everything bagel seasoning on each for a flavorful crust.
7. Bake the puff pastry: Place the baking sheet in the oven and bake for 14-15 minutes, or until the pastry is puffed and golden brown. Once out of the oven, gently press the center of each puff with the rounded end of a 1 teaspoon measuring spoon to create a shallow well for the filling.
8. Prepare the cream cheese filling: While the puffs bake, combine cream cheese, lemon juice, lemon zest, salt, black pepper, and fresh dill in a small food processor or blender. Blend for 30 to 60 seconds until the mixture is smooth and creamy.
9. Pipe the filling: Transfer the cream cheese mixture into a plastic zip-top bag, snip off one corner, and pipe about 1 tablespoon of filling into the well of each puff pastry circle.
10. Add smoked salmon: Cut the smoked salmon into thin, ½-inch strips. Loosely fold or ruffle each strip to create a wavy, ribbon-like shape, then gently place the salmon atop the cream cheese filling so it spreads around the edges elegantly.
11. Garnish and serve: Optionally, top each puff with a few capers, a small sprig of fresh dill, and additional lemon zest for an extra burst of flavor and color. Serve immediately to enjoy the crispness of the puff pastry.

Notes

• For best results, allow puff pastry to thaw properly to avoid cracking while rolling.
• Everything bagel seasoning can be store-bought or homemade with sesame seeds, poppy seeds, dried onion, garlic, and salt.
• Capers add a nice briny contrast but can be omitted if preferred.
• These cream puffs are best enjoyed fresh but can be assembled a few hours ahead and refrigerated until serving.
• Use fresh dill for a brighter, more vibrant herb flavor compared to dried dill.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: Everything Bagel Salmon Cream Puffs, puff pastry appetizers, smoked salmon bites, cream cheese filling, lemon dill cream puffs, savory pastry snacks