Savory croissants with salmon and ricotta, a preparation with puff pastry that is very easy and quick but will impress friends and family!
This recipe is easy, quick, and requires few ingredients, but the result is incredibly tasty and refined. With a roll of puff pastry, a bit of fresh ricotta, and some smoked salmon, you can create irresistible finger foods, ideal for buffets, brunch, or holiday appetizers.
These savory croissants are also very versatile: you can customize them by adding herbs such as dill or mint, or enrich the filling with grated lemon zest for a fresh aroma. Moreover, they are prepared in a few minutes and bake in 15 minutes, making them perfect even for those who have little time but still want to enjoy homemade dishes.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form found at the end of the page.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 97.13 (Kcal)
- Carbohydrates 6.94 (g) of which sugars 0.16 (g)
- Proteins 2.70 (g)
- Fat 6.53 (g) of which saturated 1.29 (g)of which unsaturated 4.92 (g)
- Fibers 0.27 (g)
- Sodium 101.85 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Savory Croissants with Salmon and Ricotta
- 1 roll Puff Pastry (round)
- 1.76 oz Smoked Salmon
- 3.53 oz Ricotta
- 1 egg (for coating)
- to taste sesame seeds
Tools
- 1 Piping Bag
- 1 Pastry Cutter
- 1 Baking Tray
Preparation of Savory Croissants
If you like to prepare different recipes with puff pastry, don’t miss the collection SALTY RECIPES WITH PUFF PASTRY.
Start preparing the savory puff pastry croissants with salmon and ricotta by dividing the roll of puff pastry into 16 triangles using a knife or a pastry cutter.
Transfer the ricotta into a piping bag and place a bit at the base of each puff pastry triangle.
Place a piece of smoked salmon on the ricotta.
Shape the croissants: wrap each triangle of puff pastry onto itself, slightly pulling the base to lengthen it, and bring the points closer, giving them the typical croissant shape.
Place the croissants on a baking sheet lined with parchment paper, making sure to put the closed side of the croissant down in contact with the tray: this way, there is no risk of the croissants opening during baking.
Brush the croissants with the beaten egg and decorate with sesame seeds.
Bake the savory puff pastry croissants with salmon and ricotta in a ventilated oven at 375°F for about 13-15 minutes or until they are well puffed and golden on the surface.
Savory Puff Pastry Croissants with Salmon and Ricotta
Check this section to clarify your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
Interested in other recipes? Try this —> ROLLS WITH SALMON AND SPRING ONION
Can I prepare the croissants in advance?
Yes, you can prepare them in advance and store them in the refrigerator uncooked until ready to bake. If you have already cooked them, keep them in an airtight container for up to 2 days and slightly reheat them in the oven before serving.
Can I freeze the savory croissants?
Absolutely! You can freeze them both raw and cooked. If freezing them raw, bake them directly from the freezer, adding a few extra minutes to the cooking time. If freezing them cooked, I recommend reheating them in the oven to restore their crispiness.
Can I substitute the ricotta?
If you don’t have ricotta, you can substitute it with cream cheese, robiola, or even mascarpone for a richer filling.
With salmon, I also prepared Salmon and Stracciatella Bruschetta
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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