Smoked Salmon Cream Cheese Stuffed Carrot Pastries
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A Note from Feedfeed
Elevate your Easter appetizer game with these smoked salmon and herb cream cheese pastry cones. The flaky crescent dough wraps around a savory filling of herbed smoked salmon, whipped garlic, and herb cream cheese. Garnished with fresh dill to resemble carrot greens, these pastry cones are visually appealing and bursting with flavor. Perfect for parties or as a unique snack, these smoked salmon pastry cones will impress your guests.
- Recipe Card
Recipe Card
ingredients
- 1 sheet crescent dough
- 3 ounces herb smoked salmon, chopped and smashed
- 7 1/2 ounces whipped garlic and herb cream cheese
- 1 pack fresh dill
Method
Step 1
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 2
Create molds by cutting aluminum foil into 9x9-inch squares. Fold each square in half and then half again, rolling them up into cone shapes.
Step 3
Roll out the crescent dough sheet and cut it into 8 long strips. Wrap each strip around a foil cone, starting at the tip and slightly overlapping the dough.
Step 4
Place the dough-wrapped cones on the prepared baking sheet and bake for 12 minutes or until golden brown. Remove the foil cones and let the pastry cones cool.
Step 5
In a bowl, combine the chopped or smashed smoked salmon with the whipped garlic and herb cream cheese.
Step 6
Transfer the salmon and cream cheese mixture to a piping bag and snip off the tip.
Step 7
Once the pastry cones are cooled, pipe the cream cheese mixture into the cones.
Step 8
Garnish each pastry cone with fresh dill to resemble carrot greens.