Smoked salmon puff pastry croissants for a tasty appetizer or finger food for the holidays. These savory puff pastry croissants are an easy and quick idea to bring something delicious to the table for special occasions, not just during Christmas. Perfect for a gathering with friends, they can be quickly prepared empty; just one roll of puff pastry is enough for 16 croissants, and once baked, they are filled in 5 minutes with smoked salmon, avocado, and homemade Philadelphia. Now, shall we prepare the salmon-filled appetizer croissants? Let’s head to the kitchen. You can find this recipe also in the Christmas appetizers collection.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 16 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients for Salmon Puff Pastry Croissants
- 1 roll of puff pastry
- 3.5 oz smoked salmon
- 3.5 oz cream cheese
- 1/2 avocado
- seeds
- egg or milk for brushing
- to taste lemon
- to taste ground pepper
Tools to Prepare the Salmon Puff Pastry Croissants
- 1 Pastry Wheel
- 1 Brush
- 1 Baking Sheet
- 1 Knife
- 1 Plate
- 1 Teaspoon
Steps to Prepare Smoked Salmon Puff Pastry Croissants
Start by taking the puff pastry out of the fridge. Then immediately preheat the oven to 350°F in static mode.
In a small bowl, beat an egg; it’s used to glaze the croissants. Alternatively, you can use milk, but it’s better to use the egg so that the seeds adhere better to the surface.
Take the puff pastry, unroll it, divide it in half with a pastry wheel and then again in half, continuing to cut until you have 16 wedges.
Begin rolling each wedge from the wide end to the tip, forming small puff pastry croissants.
Place each ready croissant on a baking sheet lined with parchment paper.
Brush with the egg and sprinkle with the seeds. Bake in a preheated static oven at 350°F for about 25 minutes, until puffy and golden. Pay attention during the last few minutes of baking. Remove from the oven, take off the baking sheet, and let cool.
Cut the croissants in half and start stuffing them with the pepper-seasoned Philadelphia, placing a bit both at the base and on the closure lid, so they’ll stay firmly closed.
Add pre-treated avocado with lemon juice, once peeled and sliced thinly, so it doesn’t turn brown or oxidize upon air exposure.
Finally, add strips of smoked salmon, which can also be seasoned as desired with lemon or lime and a bit of pepper. Close the croissants by placing the cut-off piece on top. Arrange them on a tray and serve shortly thereafter.
This delicious appetizer can be prepared a little in advance; they can be stored in the fridge for a few hours, but I recommend serving them not too cold, so take them out of the fridge at least half an hour before serving. Don’t fill them too early to keep the croissants crisp, although they generally don’t get soggy, doing so ensures the final result is perfect.
The croissants can also be prepared the day before and then filled at the last moment. If you want a quicker filling, you can create a salmon mousse by blending it with Philadelphia. The avocado can also be turned into a cream with lemon juice, but I suggest using it right before serving.
