Description
These festive mini wreaths made with puff pastry, cream cheese, herbs, and smoked salmon are a perfect appetizer for Christmas parties, offering a balance of savory flavors and elegant presentation.
Ingredients
Scale
- For the Bases:
- 1 sheet store-bought puff pastry (thawed)
- 1 egg (for egg wash)
- For the Filling:
- 4 oz cream cheese (softened)
- 2 oz goat cheese
- 1 tbsp fresh dill (chopped)
- 1 tbsp fresh chives (chopped)
- Zest of 1 lemon
- Salt and pepper to taste
- For Assembly:
- 6 oz smoked salmon (thinly sliced)
- Fresh dill sprigs (for garnish)
- Capers (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface. Using a cookie cutter or glass, cut out 12 circles (about 3 inches in diameter). Then, cut out smaller circles (about 1 inch) in the center of half of them to create wreath shapes. Place on the prepared baking sheet.
- Whisk the egg with 1 tbsp water to make an egg wash. Brush the edges of the full circles, then place the 'ring' pieces on top to form wreaths. Brush the tops with egg wash.
- Bake for 12-15 minutes or until golden brown. Let cool completely.
- While the pastries bake, prepare the filling: In a bowl, mix the cream cheese, goat cheese, dill, chives, lemon zest, salt, and pepper until smooth.
- To assemble: Spread the cheese mixture onto the cooled wreath bases. Top with smoked salmon, folding it slightly to create folds. Garnish with dill sprigs and capers if using.
- Serve immediately or refrigerate until ready to serve.
Notes
These can be made ahead and stored in the fridge for up to 2 hours before serving. For a gluten-free version, use gluten-free puff pastry. Adjust spices to taste.
Nutrition
- Calories: 150 kcal
- Sugar: 1g
- Fat: 11g
- Carbohydrates: 10g
- Protein: 5g