Everything Bagel Salmon Cream Puffs are elegant, bite-sized appetizers featuring crispy puff pastry topped with seasoned cream cheese, smoked salmon, and capers. They combine classic bagel-and-lox flavors in an easy, make-ahead format perfect for entertaining.
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Prices vary by store
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Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the sheet of puff pastry.
Use a round cutter (approximately 2.5-3 inches) to cut out 12 circles.
Using a smaller round cutter, lightly score a smaller circle in the center of each pastry round, being careful not to cut all the way through.
Place the pastry circles on a baking sheet lined with parchment paper.
In a small bowl, whisk together the egg and heavy cream to create an egg wash.
Brush the outer ring of each pastry circle with the egg wash.
Sprinkle the everything bagel seasoning over the egg-washed edges.
Bake for about 15 minutes, or until golden brown and puffed.
While the puffs are baking, combine the softened cream cheese, lemon juice, lemon zest, chopped fresh dill, salt, and black pepper in a food processor. Blend until smooth and creamy.
Transfer the cream cheese mixture to a piping bag or a zip-top bag with the corner snipped off.
Once the puffs are done baking, remove them from the oven. Immediately use the back of a teaspoon to gently press down the centers to create a well.
When ready to serve, pipe the cream cheese filling into the center of each puff.
Top with a small piece of smoked salmon, a few capers, and a sprinkle of fresh dill and lemon zest for garnish.
Store baked, unfilled pastry bases in an airtight container at room temperature for up to 2 days. Assemble within 3 hours of serving and refrigerate to maintain crispness.
Yes. Bake the puff pastry bases up to 2 days ahead and store in an airtight container. Assemble with cream cheese and toppings up to 4 hours before serving; cover and refrigerate.
Lox, gravlax, or cured salmon work well. For a vegetarian option, try thinly sliced cucumber, radish, or roasted beet with the herb cream cheese.
Brush the baked pastry with a thin layer of softened cream cheese as a moisture barrier before adding other toppings, or assemble no more than 2–3 hours ahead.
Freeze unbaked pastry circles on a sheet tray, then transfer to a bag for up to 1 month. Bake directly from frozen, adding 2–3 minutes to bake time.
One sheet of puff pastry yields approximately 12–16 cream puffs, depending on size.
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