Easy Puff Pastry Vol-au-Vents with Smoked Salmon & Cream Cheese Filling
Light, flaky pastry cups filled with creamy herbed cheese and topped with smoked salmon or roasted red pepper spread — a stunning, easy appetizer for any occasion!
Ingredients
For the pastry shells:
- 1 sheet puff pastry thawed
- 1 egg beaten (for egg wash)
For the salmon filling:
- 3 oz 85 g smoked salmon, chopped
- ½ cup cream cheese softened
- 1 tbsp lemon juice
- 1 tsp fresh dill finely chopped
- ¼ tsp garlic powder
- Salt and black pepper to taste
For the red pepper filling (optional):
- ¼ cup roasted red peppers finely diced
- 1 tsp olive oil
- ½ tsp balsamic vinegar
- 1 pinch chili flakes optional
To garnish:
- Fresh dill or chives
Instructions
- Prepare the pastry shells: Preheat oven to 400°F (200°C). Roll out puff pastry and cut out 12 large circles and 12 smaller ones for the centers. Stack to form rings and brush with egg wash.
- Bake: Place on a parchment-lined baking tray and bake for 15–18 minutes, until golden and puffed. Let cool, then gently press the centers to form cups.
- Make the salmon filling: In a bowl, combine cream cheese, lemon juice, dill, garlic powder, and smoked salmon. Season to taste.
- Make the red pepper topping (optional): Mix roasted peppers, olive oil, balsamic vinegar, and chili flakes. Stir well.
- Assemble: Spoon the salmon mixture into half the pastry cups and the red pepper mixture into the others. Garnish with dill or chives.
- Serve: Serve immediately or chill lightly before serving.