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Snack & Appetizers

Smoked Salmon Puff Pastry Crescents

Smoked salmon puff pastry crescents: flaky bites with Brie, smoked salmon and orange zest, ready in minutes for the aperitivo.
Recipe Smoked Salmon Puff Pastry Crescents
  • Difficulty Medium
  • Preparation 15 minutes
  • Cooking 15 minutes
  • Servings for 16 pieces

When you want to impress your guests with an elegant appetizer that is also quick to make, smoked salmon puff pastry crescents are the ideal solution for any occasion: perfect for the holiday table or for a refined aperitivo with friends. Every bite offers a remarkable harmony of textures and flavors: the rustic fragrance of whole wheat puff pastry blends with the rich taste of smoked salmon and the creaminess of Brie. It is all brightened by the delicate freshness of grated orange zest, which gives the filling a lively, balanced note.

Making this salmon crescent recipe takes very little effort: just a few minutes to wrap the fillings in wedges of puff pastry, roll them up carefully and brush them with beaten egg. A light sprinkling of sesame or poppy seeds adds crunch and a decorative touch that will make your savory crescents for a buffet a real treat for the eyes too.

Whether you serve them fresh from the oven, still warm and flaky, or at room temperature, these quick puff pastry crescents are an ace up your sleeve for any situation. They are ideal not only as an appetizer with puff pastry and salmon, but also as refined finger food for picnics, brunches and buffets. Smoked salmon, by now a regular on our tables, gives these easy filled crescents a touch of elegance that appeals even to the most discerning palates.

If you love creative snacks and want to expand your selection, we also recommend other ideas such as Salmon Puff Pastry Bites, Salmon and Spinach Strudel or the tasty Spinach and Salmon Savory Pie. Find out how to make puff pastry crescents and other savory aperitivo crescents: you will bring flavor, lightness and plenty of creativity to the table.

Ingredients for 16 pieces

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Method

  1. To make the smoked salmon puff pastry crescents, unroll the whole wheat puff pastry on a work surface and, using a small sharp knife, first cut it into 4 equal wedges.
  2. Cut each wedge into 4 smaller ones, so you get 16 puff pastry triangles.
    Smoked Salmon Puff Pastry Crescents, step 2: the puff pastry cut into 16 triangles
  3. Fill each wedge by placing a piece of smoked salmon, a little grated orange zest and a piece of Brie at the wide end.
    Smoked Salmon Puff Pastry Crescents, step 3: smoked salmon, orange zest and Brie on each triangle
  4. Starting from the wide end, roll up each wedge to give it the classic crescent shape.
    Smoked Salmon Puff Pastry Crescents, step 4: rolling the triangles into crescents
  5. As you make them, transfer the crescents to a baking sheet lined with parchment paper, spacing them slightly apart.
  6. In a small bowl, beat the egg yolk together with the milk, then use this mixture to brush each crescent.
    Smoked Salmon Puff Pastry Crescents, step 6: brushing the crescents with egg yolk and milk
  7. Decorate the brushed crescents with sesame seeds and poppy seeds as you like.
    Smoked Salmon Puff Pastry Crescents, step 7: crescents sprinkled with sesame and poppy seeds
  8. Bake in a convection oven preheated to 190 °C (375 °F) for about 15 minutes, until golden brown.
  9. Take the crescents out of the oven and let them cool slightly before serving. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Instead of smoked salmon, you can use other smoked fish such as tuna or swordfish. The Brie can be replaced with caciotta or a creamy spreadable cheese. For a more aromatic version, add a pinch of chopped fresh dill to the filling. You can also replace the orange zest with lemon zest for a bolder flavor.

Tips

For an even crisper result, brush the crescents with egg twice, letting them dry slightly between coats. You can make the crescents ahead and keep them covered in the fridge before baking.

Storage

Store the smoked salmon puff pastry crescents in a food bag at room temperature for a couple of days at most. If you used only fresh ingredients, you can freeze them before baking and bake them straight from frozen, adding a few minutes to the baking time.

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