Smoked salmon puff pastry is the perfect brunch item. Breakfast at my house always includes smoked salmon and cream cheese. My grandfather prefers his with anchovies and my grandmother will always pick the salmon. This brunch item has been one of my go-tos for years. Who doesn’t love a good puff pastry? They are the perfect blank canvas that can become either sweet or savory. This recipe does not disappoint, and will be your go to brunch appetizer from now on.
I am no puff pastry master so I went with the pre made Pepperidge Farm puff pastry sheets. I only used one sheet for this recipe since I was cooking for 2, but feel free to use both sheets.
Preheat oven to 400°. Line baking sheet with parchment paper.
Flour flat surface and roll out thawed pastry dough. Use a rolling pin to even out the creases. Cut the sheet into 9 equal squares. Use a butterknife to gently score a thin border around each square.
Then use a fork to poke 8-10 holes in the middle of pastry ( to minimize inflation). Transfer the puff pastry squares to the baking sheet.
Bake according to package, 10 -12 minutes. Remove out of oven, and let cool for 5 minutes. Spread desired amount of cream cheese of each pastry square, followed by a piece of salmon. Top with fresh dill.
