Mini puff pastry croissants with salmon and cream cheese filling

Name: Mini puff pastry croissants with salmon and cream cheese filling
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24
Ingredients: Puff pastry (rectangular) 8.8 oz; Egg yolks 1; Fresh liquid cream 2 tsp; Smoked Salmon Scottish 3.5 oz; Robiola cheese 7 oz; Dill to taste; Fine salt to taste; Black pepper to taste

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Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Makes: 34

PRESENTATION

Mini puff pastries with salmon cream and fresh cheese—oh man, these are perfect for sprucing up any party spread without the hassle. Seriously good stuff. These little croissants come from French-inspired finger food traditions, where puff pastry is filled with all sorts of creamy, tender goodness. I mean, this recipe mixes smoked salmon with robiola cheese to make a smooth mousse, with a dash of dill for a fresh, slightly sharp kick. When baked, the pastries turn golden and flaky outside, yet stay moist and rich inside. Really, this mix of textures makes them a hit at buffets—people love the crispy shell and soft, flavorful center. On the table, these mini puff pastries look so elegant, even though they’re super easy to assemble. And look, you’ll definitely get compliments when you serve them to a crowd.

When puff pastry appetizers like these show up at holiday parties or fancy brunches, they seriously elevate the occasion. No question. Fans of smoked salmon appetizers usually can't resist them. The mousse filling is light but packed with flavor. Robiola, with its tangy, slightly sweet taste, blends beautifully with the smoky fish, making each bite feel special. And the dill? It is not just a garnish—it lifts the whole flavor profile with a herby aroma in every mouthful. These little pastries are also perfect for anyone seeking easy salmon recipes that don’t take forever to make. Pretty simple. Just pipe or spoon the mousse into the pastry. Suddenly, you have a tray of gourmet canapés with minimal effort. Whether you call them salmon puffs, mini croissants, or just savory pastries, they fit right in with all kinds of festive spreads. Plus, since they’re served cold or at room temperature, there’s no need to scramble to keep them hot—just arrange them on a platter, and let everyone enjoy these delicate, bite-sized treats.

INGREDIENTS

Ingredients for 34 cones: Puff pastry 8.8 oz (250 g) - (rectangular); Egg yolks 1; Fresh liquid cream 2 tsp (10 g)

For the filling: Smoked Salmon 3.5 oz (100 g) - Scottish; Robiola cheese 7 oz (200 g); Dill to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Mini puff pastry croissants with salmon and cream cheese filling

To make the mini puff pastry croissants with salmon and fresh cheese cream, roll out the puff pastry with a rolling pin to a thickness of 1/16 inch 1, obtaining a rectangle of about 14 x 9.5 inches. Using a plain wheel, cut strips 1/2 inch wide 2. Roll them around aluminum cones 3.

Beat the egg yolk with the cream together 4 and brush the cones with the egg 5, then place them on a baking sheet lined with parchment paper 6 and bake in a preheated static oven at 375°F for 25 minutes (or in a fan oven at 340°F for 15 minutes).

Once baking is complete, remove the cones from the oven and let them cool. When the cones are cold, remove the aluminum cones 7. Now prepare the filling: roughly chop the salmon 8 and put it in a food processor along with the robiola 9.

add the dill 10, salt, and pepper. Blend until you obtain a smooth cream 11. Transfer the cream into a piping bag with a star-shaped nozzle 12.

Fill the cones with the salmon cream 13, place them in pairs in dessert glasses 14, and decorate with a small dill leaf 15. The mini puff pastry croissants with salmon and fresh cheese cream are ready to be served.

Storage

Store the filled cones in the refrigerator for 2 or 3 days. The cream keeps for up to 3 days in the refrigerator in an airtight container. Store the empty cones under a glass dome for a maximum of 3 days.