I made the mini puff pastry salmon croissants for the first time on Christmas Eve, and they were really appreciated.
Certainly something simple, without too many pretenses and quick to make, but definitely a good idea as an appetizer on a nice table, or even a finger food treat, perhaps for a savory snack.
These puff pastry croissants are light and crispy on the outside with a delicate and tasty filling.
I filled them with smoked salmon, but they can also be filled with thinly sliced fresh salmon, if you like, you can spread the pastry strips with cream cheese and then add the salmon, but I preferred to make them without cheese.
If you choose fresh salmon, I recommend adding some spices, because smoked salmon is already flavorful, but fresh salmon needs a little extra taste.
Make them yourself and you’ll see how quickly they disappear, too good!
If you make this recipe, or other recipes from my blog, feel free to send me a photo of your recipe, if you like, I’ll put it on my Facebook page in your name.
About 93 Kcal per mini croissant
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 16 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Mini Puff Pastry Salmon Croissants
- 1 roll puff pastry (round)
- 9 oz smoked salmon
Preparation of Mini Puff Pastry Salmon Croissants
Take the puff pastry, unroll it, divide it into 4 parts first and then divide each triangle until you get 16 triangles.
Place pieces of salmon on each triangle to fill the triangle up to about one inch from the tip, roll it on itself and place it on a baking sheet lined with parchment paper.
Repeat the operation for each croissant, heat the oven to 392°F and bake for about 20 minutes checking the cooking.
