Everything Bagel Salmon Cream Puffs

Ingredients

• Quantity not specifiedthawed puff pastry
• 227 g (8 oz)smoked salmon or cooked, flaked salmon
• 113 g (4 oz)cream cheese, softened
• 2 tablespoonssour cream or Greek yoghurt
• 1 tablespoonfresh dill, chopped
• 1 tablespooncapers, drained and chopped
• 1 teaspoonlemon zest
• 1 largeegg, beaten, for egg wash
• 2 tablespoonseverything bagel seasoning

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F) and line a baking tray with baking parchment.

2. 2

   Cut the pastry

   On a lightly floured surface, gently roll the thawed puff pastry just enough to smooth its seams. Cut it into 9 equal squares in a 3-by-3 grid.

3. 3

   Mix the filling

   In a medium bowl, combine the softened cream cheese, sour cream or Greek yoghurt, chopped dill, capers and lemon zest. Mix until smooth and evenly combined.

4. 4

   Fold in salmon

   Gently fold in the smoked salmon, breaking it into small flakes as you mix.

5. 5

   Fill the squares

   Put a generous tablespoon of the salmon mixture in the centre of each pastry square, taking care not to overfill.

6. 6

   Shape the parcels

   Lightly brush the edges of each square with beaten egg. Fold one corner across to meet the opposite corner, making a triangle; press the edges firmly together, then crimp them with a fork.

7. 7

   Brush the tops

   Arrange the triangles on the prepared tray with a little space between them. Brush the tops generously with the remaining beaten egg.

8. 8

   Add seasoning

   Sprinkle each pastry parcel with a generous pinch of everything bagel seasoning straight away.

9. 9

   Bake until golden

   Bake for 18–22 minutes, until puffed and deeply golden, with the filling hot and bubbling.

10. 10

    Cool before serving

    Leave the parcels on the baking tray for at least 5 minutes before serving.

What are salmon cream puffs?

These are savoury pastry parcels in the spirit of American party appetisers, filled with salmon and a tangy cream-cheese mixture. The name refers to their puffed pastry, rather than a piped choux pastry puff.

Dill, capers and lemon bring a bright, briny contrast to the rich filling, while everything bagel seasoning adds a savoury, crunchy top. The supplied method calls for puff pastry, although its quantity is not included in the ingredient list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 0g fat.

The pastry supplies most of the carbohydrates and contributes fat, while the cream cheese and salmon contribute fat and protein. Serve a parcel with a generous salad or vegetables for a more balanced plate; the supplied nutrition figures report zero protein, carbohydrate and fat, so they do not reflect these ingredients.

The pastry matters

Thaw the pastry until it is pliable but still cool, then roll it gently just to smooth the seams. The recipe does not specify how much pastry to use, so check that your sheet can be cut into nine squares of a practical size for filling and folding.

Keep the pastry cool while you prepare the filling; warm pastry can become difficult to seal and may not puff as well.

Build a balanced filling

Cream cheese makes the mixture cohesive, while sour cream or Greek yoghurt loosens it and adds a little tang. Mix these with the dill, capers and lemon zest before adding the salmon.

Fold the salmon in gently so it stays in small flakes rather than turning into a paste. If using cooked salmon, flake it first and check carefully for bones.

Seal without overfilling

Filling: use a generous tablespoon in the centre of each square, but keep it away from the edges. Too much can squeeze out and prevent the pastry from sealing.

Edges: brush them lightly with egg, fold into triangles, then press and crimp firmly with a fork. A secure edge helps keep the filling inside as the pastry puffs.

Look for deep golden colour

Bake at 200°C (400°F) for 18–22 minutes. The parcels should look puffed and deeply golden, and the filling should be hot and bubbling.

Ovens and pastry thickness vary, so use the visual cues as well as the stated time. Let the parcels stand on the tray for at least 5 minutes before serving; the filling will be very hot straight from the oven.

Serve as a snack or meal

For a party, serve the triangles warm as finger food. For lunch or dinner, pair them with a crisp green salad or sliced vegetables to add freshness alongside the rich pastry.

The recipe makes 9 parcels, so allow one per person for a small bite or more for a larger meal, depending on what else is being served.

Recipe notes & tips

• Use cool, pliable pastry so it is easier to shape and seal.
• Chop the capers and dill finely so they distribute evenly through the filling.
• Keep the filling in the centre of each square and leave the edges clear.
• Crimp each parcel firmly with a fork to help prevent leaks.
• Add the seasoning just after brushing with egg so it adheres to the pastry.
• Let the parcels rest for at least 5 minutes before eating.

Variations

• Use cooked salmon: Flake cooked salmon into small pieces in place of smoked salmon.
• Choose Greek yoghurt: Use it instead of sour cream for a tangier filling.
• Add black pepper: Season the filling lightly before folding in the salmon.
• Try chives: Replace some or all of the dill with finely chopped chives.
• Make smaller bites: Cut the pastry into smaller squares and adjust the filling and baking time to suit.

Common mistakes to avoid

• Overfilling the squares: The filling can escape and stop the edges sealing; use about a generous tablespoon per parcel.
• Warm pastry: It can become sticky and harder to handle; keep it cool while shaping.
• Wet edges: Filling on the sealing edge can prevent it sticking; brush and seal a clean border.
• Loose crimping: Gaps may let filling leak; press the edges firmly and crimp with a fork.
• Underbaking: Pale pastry may be soft rather than flaky; bake until puffed and deeply golden.
• Skipping the rest: The filling is very hot straight from the oven; leave the parcels on the tray for at least 5 minutes.

How to store

Refrigerate cooled leftovers in an airtight container for up to 2 days. Reheat in an oven at 180°C until hot and crisp; the pastry may soften if reheated in a microwave.

Frequently asked questions