Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

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  • Combine smoked salmon, feta cheese, black pepper and garlic.

  • Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor's Note.)

  • Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.

Editor's Note:

This recipe can be made ahead and frozen. Bake, still frozen, in a 400 degrees F (200 degrees C) oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until pastry is golden and filling is hot.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

499 calories; 34.8 g total fat; 58 mg cholesterol; 648 mg sodium. 29.5 g carbohydrates; 17 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2003
I made a few changes since my family doesn't care for Feta cheese. I mixed finely chopped green onion with 1/2 cup cream cheese and 1/2 cup Miracle Whip 1/4 cup finely grated Parmesan cheese and the salmon; then I filled puff pastry shells and baked according to instructions. This recipe made a wonderful appetizer tray for our fishing club's outdoor BBQ. Thanks Kay. Read More
(44)

Most helpful critical review

Rating: 2 stars
02/01/2010
I found the combination of feta cheese and smoked salmon too salty. This recipe would be better with fresh cooked salmon or substitue feta cheese with cream cheese. There needs to be more balance for all the salt. Read More
(54)
33 Ratings
  • 5 star values: 12
  • 4 star values: 16
  • 3 star values: 0
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
09/08/2003
I made a few changes since my family doesn't care for Feta cheese. I mixed finely chopped green onion with 1/2 cup cream cheese and 1/2 cup Miracle Whip 1/4 cup finely grated Parmesan cheese and the salmon; then I filled puff pastry shells and baked according to instructions. This recipe made a wonderful appetizer tray for our fishing club's outdoor BBQ. Thanks Kay. Read More
(44)
Rating: 2 stars
02/01/2010
I found the combination of feta cheese and smoked salmon too salty. This recipe would be better with fresh cooked salmon or substitue feta cheese with cream cheese. There needs to be more balance for all the salt. Read More
(54)
Rating: 5 stars
09/08/2003
I made a few changes since my family doesn't care for Feta cheese. I mixed finely chopped green onion with 1/2 cup cream cheese and 1/2 cup Miracle Whip 1/4 cup finely grated Parmesan cheese and the salmon; then I filled puff pastry shells and baked according to instructions. This recipe made a wonderful appetizer tray for our fishing club's outdoor BBQ. Thanks Kay. Read More
(44)
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Rating: 5 stars
12/17/2010
I used fresh salmon and drizzled it with 3T of olive oil and sprinkled with salt and pepper then baked it in the oven at 400 for about 10 minutes. I let it cool for a few minutes and then flaked it with a fork and combined it with the other ingredients. I also cut the puff pastry into smaller sections as the packets get much bigger when they bake. Some of my packs did split open so I would probably fill them less and also try to rub some egg on the seam to make them stay together better when baking. Overall it was delish! Read More
(40)
Rating: 4 stars
10/28/2003
First off this recipe is not as difficult as it may first appear. I had dinner on the table in 45 minutes. This dish has great presentation; my husband said it was "fancy." The filling is very rich. A little goes a long way so be sparing. In the future I will probably add some spinach as the author suggested for more color nutrition and variety. Overall a lovely dish for the not-too-picky eater. Read More
(31)
Rating: 4 stars
01/18/2003
Instead of puff pastry I used bisquick and rolled it out way thin. That was good too. I love seafood. Good recipe. Read More
(30)
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Rating: 5 stars
10/28/2003
This was real tasty just got done eating it. I made it half peppered smoked salmon & half tiny shrimp and it was exceptional. Great recipe!! Read More
(19)
Rating: 5 stars
01/08/2008
I omitted the cheese - didn't want any special trips to the store. These are delish. I put lemon zest S&P on the fish that I cubed and dried very well. Be sure to refrigerate the dough parcels for about 15 minutes before baking. Serve with a dill sauce creme fraiche or alone...they are wonderful and simple. Read More
(18)
Rating: 5 stars
09/08/2008
Great recipe! After reading the reviews and I used Bisquick as well instead of the frozen puffs. The result was a smaller dumpling version of the puffs which was good but maybe the frozen puffs could have made it a bit more airy or crispy. I substituted the feta for reduced fat cream cheese then added green onions and spinach. They were fantastic! Thanks for this recipe! Read More
(16)
Rating: 4 stars
03/20/2008
Mmmm these were so cute! I loosely based my puffs off these using cheddar cheese instead of ricotta. I could have added more though since a lot of it oozed out. Oh well I'll pay more attention to that next time. Yes there will be a next time! Read More
(14)