The Christmas Bundt Cake with Salmon and Spinach is the most beautiful and scenic dish you’ll see today: an appetizer that captivates at first glance and makes any holiday table special. Elegant, rich in colors, and irresistible in aroma, it’s the classic recipe that instantly evokes Christmas, but without stress and lengthy preparations.
It’s made easily and quickly, starting from a simple puff pastry filled with a soft spinach and ricotta cream, enriched with the delicate flavor of smoked salmon. Just a few steps are enough to bring to the table an impressive appetizer, perfect if you want to surprise your guests with something beautiful, tasty, and practical at the same time.
Ideal as a Christmas appetizer, for Christmas lunch, Christmas Eve, or a holiday buffet, this savory bundt cake is also a perfect edible centerpiece, capable of decorating the table and immediately catching the eye. One of those recipes that make a great impression without spending hours in the kitchen.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients
- 1 roll puff pastry (round)
- 10.6 oz cooked spinach
- 8.8 oz ricotta
- 1.8 oz grated Parmesan cheese
- 7.1 oz smoked salmon
- 1 egg yolk
- to taste salt
- to taste black pepper
- to taste black sesame seeds
Tools
- Baking Sheet
- Small Bowl
- Brush
- Mixer
- Piping Bag
Steps
Blend the well-drained spinach with the ricotta, Parmesan, salt, and pepper until you get a creamy and homogeneous mixture.
Once ready, put them in a piping bag.
Unroll the puff pastry and place it with its parchment paper on a baking sheet.
Fold the edges inward and place a cookie cutter or a small bowl in the center to mark the hole of the bundt cake.
Spread the spinach cream on the pastry, then level the surface with a spatula. Add the slices of smoked salmon, then remove the small bowl.
Cut the central part of the pastry into wedges to obtain 8 triangles. Fold each strip outwards, partially covering the filling. Seal with the edges to achieve the classic bundt shape. SEE PHOTO
Brush the pastry with the beaten egg yolk and sprinkle black sesame seeds.
Bake at 356°F (180°C) for 18/20 minutes, until golden.
Our Christmas bundt cake with salmon and spinach is ready to be served as an appetizer or for the aperitif.
Happy holidays!
Storage and tips…
Store covered with aluminum foil or under a cake cover.
Consume within 2 days.
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