If you’re looking for a make-ahead appetizer that feels a little fancy but is secretly so easy to pull off, these smoked salmon and cream cheese puffs are it.
They’re built on flaky, homemade puff pastry shells that look delicate but hold up beautifully, even with a rich and creamy filling.
The savory blend of herbed cream cheese and silky smoked salmon makes every bite feel like a little indulgence, so they’re perfect for brunches, holiday parties, or any time you want to treat your guests (or yourself) to something extra special.
How to Make These Smoked Salmon and Cream Cheese Puffs
Ingredients You’ll Need For This Recipe
For the puff pastry shells:
- 2 sheets of puff pastry
- 2 tablespoons melted butter
- 1 tablespoon sesame seed mix
- 1 egg yolk
For the filling:
- 14 oz cream cheese
- 1 tablespoon fresh or dried dill
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Dash of lemon juice
- 2–3 slices of smoked salmon
Step-by-Step Guide
1. Preheat your oven to 350°F.
2. Line a large baking tray with parchment paper to prevent sticking.
3. Roll out one puff pastry sheet at a time on a clean surface, such as a cutting board.
4. Spread half of the melted butter on the right half of the pastry, then fold the left half over to cover it.
5. Using a small round cookie cutter (mine was about 2 inches), cut out 15 circles and remove all the excess dough.
6. Gently move each circle to one side of the baking tray, leaving a bit of space between each to allow room for puffing.
7. Repeat the process with the second sheet.
8. Beat the egg yolk in a small bowl and brush the tops of each circle.
9. Sprinkle a bit of sesame seed mix over each one for texture and a little extra crunch.
10. Bake the shells for about 20 minutes.
About 10 minutes in, poke two small holes in the bottom of each pastry circle using a skewer or fork. This helps keep them from puffing up too much.
11. Once baked, press gently into the tops and bottoms of each puff while they’re still warm to create a little space for the filling.
This also gives them a cleaner, more uniform shape.
Let the shells cool completely.
12. Next, make the cream cheese filling.
In a small bowl, mix the cream cheese with dill, garlic powder, salt, pepper, and a dash of lemon juice until smooth and well combined.
13. Spoon about 1 teaspoon of the cream cheese mixture into each pastry shell.
14. Cut the smoked salmon into 30 small pieces, then place a piece on top of each filled puff, folding the salmon in half for a bit of extra height and flavor.
You can sprinkle the puffs with a bit more dill if you’d like.
15. Place the top part of each puff over the salmon and arrange your shells on a serving platter.
16. Refrigerate your puffs until you’re ready to serve.
17. These puffs hold up beautifully in the fridge, even when stored overnight!
Important Recipe Notes
- Even with poking holes, some of the puffs might still balloon a bit – but that’s totally normal! Just press them down gently while they’re still warm to make space for the filling.
- These can be assembled the night before and stored in the fridge. The pastry holds its texture, and the flavors meld together beautifully overnight.
- You can use whipped cream cheese for a lighter texture, or add a touch of horseradish for a spicy kick.
- You can also use chives or a sprinkle of everything bagel seasoning on top of the shells instead of sesame seeds. Use what you have!
- Serve these chilled alongside bubbly drinks or a brunch spread. Your guests will love the savory, creamy, and lightly salty bite!
Why You’ll Love This Recipe
- Elegant yet easy – These puffs look like something from a bakery case, but they’re simple enough for any home cook.
- Savory and satisfying – Creamy, herby cheese and smoky salmon make for a rich, flavorful filling.
- Make-ahead magic – Perfect for prepping the night before—no last-minute stress.
- Party-perfect presentation – These puff shells look beautiful on a platter and are just the right size for snacking.
- Customizable – Switch up the herbs or try with flavored cream cheese for a twist.
📌 Smoked Salmon and Cream Cheese Puffs (Recipe Card)
Ingredients
For the shells:
- 2 puff pastry sheets
- 2 tbsp melted butter
- 1 tbsp sesame seed mix
- 1 egg yolk
For the filling:
- 14 oz cream cheese
- 1 tbsp dill
- 1 tsp garlic powder
- Salt and pepper, to taste
- Dash of lemon juice
- 2–3 slices of smoked salmon
Instructions
- Preheat oven to 350°F.
- Line a baking tray with parchment paper.
- Roll out pastry, spread with butter, fold over, and cut 15 circles per sheet.
- Place on a baking tray, brush with egg yolk, and sprinkle with sesame seeds.
- Bake for 20 minutes. At 10 minutes, poke holes in the bottoms to prevent over-puffing.
- After baking, press tops and bottoms gently to shape. Cool completely.
- Mix cream cheese, dill, garlic, salt, pepper, and lemon juice.
- Fill each shell with 1 tsp filling.
- Top with a folded piece of smoked salmon and a pinch of dill.
- Chill until ready to serve.
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