For my bagel and lox lovers out there.
These Everything Bagel Salmon Cream Puffs were the surprise hit of my puff pastry testing week. I honestly thought these would appeal more to the sophisticated palates, the smoked-salmon lovers, the everything-bagel crew, but our nanny (a notoriously picky eater) and even my friend’s three-year-old LOVED them.
That’s when I knew I had something special on my hands.
I’ve always been a big fan of the classic everything-bagel-and-lox combo, so turning it into a cute little puff pastry bite felt like such a fun twist… and wow did it pay off.
The flaky pastry, the lemony dill cream cheese, the ribbon of smoked salmon, the little pop of salty capers. They’re not only gorgeous, they’re also incredibly tasty.
These look fancy enough for a holiday party but come together way easier than anyone would ever guess. And if both a picky adult and a toddler are obsessed? Yeah… I’d go ahead and double the batch.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Puff pastry sheet: You’ll only need one sheet for this recipe, and most brands come packaged in sets of two. Let it soften just until it unfolds without cracking, but keep it cool so it rolls easily. And double check that you’re grabbing puff pastry and not phyllo dough – totally different ingredients.
- Everything bagel seasoning: A sprinkle on the edges gives these that classic bagel-shop flavor. Use more or less depending on how bold you like it.
- Cream cheese: Full-fat cream cheese blends the smoothest and gives you that rich, tangy base. Let it soften slightly so it whips up nice and creamy.
- Lemon juice and zest: Fresh lemon is best here. Use a microplane for the zest so it grates super fine and blends right into the filling. (This is the one I use!)
- Dill: Fresh dill gives the filling that classic deli-style flavor. Save a little extra for sprinkling on top before serving.
- Egg: Whisked with cream to make the egg wash. It may seem optional, but it’s what gives the pastry its gorgeous golden finish.
- Heavy whipping cream: Helps the egg wash brush on smoothly. Whole milk or 2 percent can work if needed, but use a touch less since they’re thinner.
- Smoked salmon: Look for thin slices so you can fold and ruffle them easily. You only need a little for each puff.
- Capers (optional): Add a bright, briny pop that pairs so well with the salmon and cream cheese. Totally optional but highly recommended.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Roll, cut, and score.
Let the puff pastry soften just until it unfolds without cracking. Lightly flour a cutting board and roll it into a 10 x 12-inch rectangle. Cut twelve 2½ inch circles, then lightly score a ½ inch border inside each one to create a small frame for the filling. (I used this set of round cookie cutters to get clean, even cuts!)
Pro Tip: You can re-roll the pastry scraps to make up to 15 puffs, but the second batch may not rise quite as evenly or look as pretty. (They’ll still taste great, though!)
Bake the puffs.
Place the pastry rounds on a parchment-lined baking sheet, brush the edges with egg wash, and sprinkle each with everything bagel seasoning. Bake at 375°F for 14-15 minutes, or until puffed and golden.
Pro Tip: Use the back of a teaspoon and press down the centers of the puffs while they’re still warm to create the perfect well for piping the filling.
Make the filling, assemble, and serve.
While the puffs are baking, blend the cream cheese, lemon, dill, salt, and pepper until smooth. Pipe a tablespoon of the filling into each warm puff (I use a ziplock bag with the end cut off for this!), then fold thin strips of smoked salmon into little ribbons and nestle them on top. Finish with capers, extra dill, and a little more lemon zest if you’d like.
Pro Tip: Wait to assemble until right before serving so the pastry stays crisp and the salmon stays fresh.
FAQs
Yes. You can bake the pastry shells a few hours before serving and keep them at room temperature. You can also make the cream cheese filling ahead and store it in the refrigerator. Just wait to fill and assemble until right before serving so the pastry stays crisp and the salmon stays fresh.
You can, but the texture will be softer and may not hold its shape as well when piped. Block cream cheese gives you a thicker, sturdier filling.
No. You can skip it entirely and serve them as everything bagel cream cheese puffs, or replace it with a slice of cucumber or a little spoonful of tomato for a vegetarian option.
Just leave them off! They add a nice salty pop, but the puffs are still delicious without them.
It’s best not to. The pastry reheats fine, but smoked salmon and cream cheese don’t love the oven. These are definitely meant to be enjoyed fresh.
Look for slices thin enough to fold and ruffle easily. Thicker pieces are harder to shape and don’t sit as neatly in the filling.
You can freeze the baked pastry shells, but not the assembled puffs. Add the cream cheese and salmon only the day you plan to serve them.
Agh! Where did I go wrong?!
My puff pastry circles didn’t rise evenly. This usually happens when the pastry gets too warm. Make sure it’s cold-but-flexible before rolling, and try not to handle it too much.
The centers puffed up and I couldn’t add the filling. That’s supposed to happen! Just press them down while they’re still warm using the back of a teaspoon. They should pop pretty easily!
My pastry circles look a little wonky after re-rolling the scraps.
Yep, that second round doesn’t always bake up as evenly, but they still taste just as good. Save the prettiest ones for serving and snack on the rest.
The cream cheese filling came out too soft.
It may have been overmixed or too warm. Pop it in the fridge for 10-15 minutes and it will firm right back up.
My smoked salmon wouldn’t fold or look “pretty.”
If the slices are too thick, they won’t ruffle easily. Try cutting thinner strips or gently stretching them to create that ribbon shape.
The bottoms baked faster than the tops.
Your baking sheet or oven runs hot. Move the rack up one level next time or use a lighter-colored pan.
The everything bagel seasoning burned.
A little is fine, but too much can over-brown. Light, even coverage gives you the best flavor without scorching.
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Everything Bagel Salmon Cream Puffs
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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
- Preheat the oven to 375°F. Line a large baking sheets with parchment paper.
- If using refrigerated puff pastry, let it rest for 5 minutes at room temperature. If frozen, let it rest for 30 minutes before using.
- Lightly dust a cutting board with flour and unfold the puff pastry sheet. Using a rolling pin, roll it into a 10- x 12-inch rectangle.
- Cut the 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 to create a frame, making sure not to cut completely through the pastry.
- Whisk together the egg and heavy whipping cream in a small bowl until smooth.
- Place the pastry circles onto the prepared baking sheets, leaving space between each one. Brush the outside edges with the egg wash and sprinkle each with about ½ teaspoon of the everything bagel seasoning.
- Bake for 14-15 minutes, or until the pastry is golden brown and cooked through. Using the rounded end of a 1 teaspoon measuring spoon, press the center of each puff to create a well for the filling.
- While the puffs are baking, add the cream cheese, lemon juice, lemon zest, salt, black pepper, and dill to a small food processor or blender. Blend for 30-60 seconds, or until smooth.
- Transfer the filling to a plastic zip-top bag and cut off one of the corners. Pipe about 1 tablespoon of the filling into the center of each puff.
- Thinly slice the smoked salmon into ½-inch-wide strips. Loosely fold or ruffle each strip to create a wavy, ribbon-like shape, then gently press the salmon into the cream cheese filling so it sits slightly around the edge.
- Top each puff with a few capers, a small sprig of fresh dill, and additional lemon zest, if desired.
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Notes
- Re-roll gently: You can re-roll the pastry scraps to make up to 15 puffs, but the second batch may not rise quite as evenly or look as pretty. (They’ll still taste great, though!)
- Prep ahead wisely: You can bake the pastry shells a few hours in advance and store them at room temperature, but wait to fill and assemble until right before serving. (Cream cheese and smoked salmon shouldn’t sit out longer than 2 hours.)
- Use a microplane for the zest: Finely grated lemon zest blends smoothly into the cream cheese filling and gives a brighter citrus flavor.
- Use cookie cutters: A set of circle cookie cutters makes it easy to get clean, even cuts for the pastry rounds.
- Press the centers while warm: Using the rounded back of a teaspoon to gently press the center of each puff right out of the oven creates the perfect well for filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Puff Pastry Party Apps
Why stop at just one? I’ve got SO many other crazy easy, and incredibly tasty appetizers you can try starring puff pastry!
