Description
These Smoked Salmon and Cream Cheese pastries are super-easy to make with buttery, flaky, delicious puff pastry. And when topped with my favorite cream cheese, smoked salmon, and variety of toppings, they’re always a hit with a crowd!
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 1 (8-ounce) package Arla cream cheese spread (I used the Original variety*)
- 1 (5-ounce) package smoked salmon
- optional toppings: fresh dill, chopped fresh chives, capers, or anything else that tasty good to you
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper, and set aside.
- Lay out the thawed** puff pastry sheet on a floured surface, and gently use a rolling pin to even out the creases. Use a pizza cutter or a knife to cut the sheet into 9 equal squares. Use a knife to score a very thin border around the outside of each square, then use a fork to poke lots of holes into middle of pastry, to minimize inflation. Transfer the puff pastry squares to the prepared baking sheet.
- Use a pastry brush to brush the whisked egg whites all over the top of the puff pastry squares. Then transfer them to the oven and bake according to package directions until golden, about 10-12 minutes, keeping an eye on it while baking to be sure that they doesn’t puff up. (If they do, just pull the baking sheet out of the oven and use a spatula to pat the squares back down until they are flat, repeating if needed.) Remove and let cool for 5 minutes.
- Spread your desired amount of cream cheese on top of each pastry square, followed by a piece of smoked salmon. Sprinkle with your desired toppings.
- Serve immediately.
Notes
*Although I’d also highly recommend trying Arla’s Herbs & Spices or Peppercorn varieties of cream cheese in this recipe if you’re interested!
**Recipe time does not include the time needed for the puff pastry to thaw, which generally takes 20-30 minutes.