Puff Pastry Salmon Puffs

Holiday parties are a cherished tradition at our house, starting back in college when my roommates and I hosted end-of-semester gatherings. We’d come together, decorate our Christmas tree with popcorn, cranberries, and tinsel, and prepare an array of fancy foods to celebrate the festive season. Over the years, the tradition continued and evolved, especially when I met Gary. Now, whether the parties are grand or intimate, one thing is certain: there will always be a delightful holiday party at our home.

One memorable year, right after we got married, I decided to elevate the appetizers to a new level of sophistication. Scouring through seasonal magazines, I found delectable hot bites that inspired me. Every evening after work, I diligently prepared these appetizers, stashing them away in the freezer until the big night. Then, as the guests arrived, I’d bake these delightful treats, serving them hot and puffed, ready to impress. Sometimes, we’d even enlist the help of our friends’ teenage children to supervise the oven, and they took great pleasure in the task. Time has flown, and those children have now grown into adults, cherishing fond memories of those festive times.

YIELD: Makes about 32 puffs

INGREDIENTS:

• 2 packages frozen puff pastry
• 1 4-ounce tub cream cheese with salmon, or mix smoked salmon into softened cream cheese
• 1 cup finely chopped broccoli, uncooked (optional)
• 1 bunch scallions, white and light green portion, chopped
• Juice of ½ lemon
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 pinch cayenne pepper (optional)
• 1 dash salt
• 1 egg, lightly beaten

INSTRUCTIONS:

1. In a medium mixing bowl, combine cream cheese, broccoli, scallions, lemon juice, garlic powder, black pepper, cayenne pepper (if using), and a dash of salt.
2. Roll out the puff pastry to a thickness of ⅛–¼ inch. Use a small round cutter to cut the dough into 1½ to 2-inch circles, trying to minimize waste by cutting the circles close together.
3. Place ½–1 teaspoon of the salmon mixture in the center of half of the circles. Brush the outer ¼ inch of the circles with beaten egg using a pastry brush or your fingertip.
4. Place another piece of pastry on top of each filled circle and press the edges together firmly. Use a fork dipped in water to seal the edges well, ensuring no filling escapes during baking.
5. Brush the top of each puff with beaten egg and place them on a parchment-lined sheet pan. Freeze the puffs until they are firm to the touch. Once frozen, transfer them to a plastic sealable bag until ready to use.
6. Preheat your oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Arrange the puffs on the baking sheet with the egg wash side facing up.
7. Bake the puffs for 12 to 15 minutes until they are puffed and golden brown. Even if some filling oozes out, rest assured that they will still taste fantastic!
8. Transfer the baked puffs to a serving platter and enjoy them while they are warm and delightful. Happy holidays!

TIPS:

• Plan Ahead: These puff pastry puffs are perfect for holiday classes or parties. Plan your menu in advance and prepare the appetizers, freezing them until needed. This way, you can save time and effortlessly impress your guests.

• Store-Bought or Homemade: While store-bought puff pastry is convenient, if you enjoy baking from scratch, try making your own puff pastry. The choice is yours, and both options yield delicious results.

• Seal the Puffs Properly: When assembling the puffs, ensure they are well-sealed, especially at the edges. This will prevent the filling from oozing out during baking and help maintain the attractive appearance of the puffs.

• Chill Before Baking: If you plan to bake the puffs immediately after assembly, it’s essential to chill them for about 20 minutes before placing them in the oven. This step helps the pastry retain its shape and results in a better texture.