Smoked Salmon Blini Puffs

These caterer-style appetizers are so easy to make.  Simple yet sophisticated...it just doesn't get any better than this!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 12 minutes
  • cool: 10 minutes
  • total: 20 minutes
  • Serves: 6

Recipe

Ingredients

  • 1/3 cup crème fraîche
  • 1 1/2 teaspoon grated lemon zest
  • 1/7 teaspoon freshly ground black pepper
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 each of a 4-ounce package thinly sliced smoked salmon, cut into 12 pieces
  • 12 sprigs fresh dill weed
  • 3 teaspoons black caviar, tobiko or salmon roe (optional)

Directions

  1. Heat the oven to 400°F.  Stir the crème fraîche, lemon zest and black pepper in a small bowl.

  2. Unfold the pastry sheet on a lightly floured surface.  Using a round cutter, cut the pastry sheet into 12 (2-inch) circles.  Place the pastry circles onto a baking sheet.  Prick the pastry circles thoroughly with a fork.

  3. Bake for 12 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet for 10 minutes.

  4. Spoon 2 teaspoons crème fraîche mixture on each pastry.  Top each with 1 piece salmon and 1 sprig dill.  Top with the caviar, if desired. 

  5. Recipe Note: Customize the recipe by cutting the pastry into shapes other than circles.  Try stars or hearts- just make sure that the cutter measures about 2 inches across.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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