Crispy Puff Pastry Bites with Smoked Salmon and Paprika Feta

If you love crispy, golden puff pastry with creamy fillings, these little bites are the kind of appetizer that disappears fast at any gathering. Each flaky round is baked until beautifully puffed and lightly toasted with sesame seeds, then split and filled with two delicious options; a fresh smoked salmon and cucumber cream cheese filling, and a savory roasted-pepper feta blend. The contrast between buttery pastry and cool, creamy filling makes every bite feel a little special.

What I appreciate most about this recipe is how effortlessly elegant it looks while staying incredibly simple to prepare. The pastry bakes in minutes, and the fillings come together with just a quick chop and stir. I’ve served these at birthday parties, holiday gatherings, and even casual movie nights with my kids; they’re always the first appetizer tray to empty.

The two fillings also make this recipe feel extra thoughtful for guests. The salmon version is bright and refreshing, while the paprika-feta filling adds a slightly tangy, savory punch. Together they create a platter that looks colorful, inviting, and restaurant-worthy.

Love this recipe? Pin it to your Appetizer or Party Food board on Pinterest so you don’t lose it!

Crispy Puff Pastry Bites with Smoked Salmon and Paprika Feta

Recipe by GenevaWatsonCourse: AppetizersCuisine: European-InspiredDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

205

kcal

Ingredients

• Puff Pastry Base

• 2 sheets puff pastry, thawed (about 8 oz each)

• 1 egg yolk

• 1 tbsp milk

• 1 tbsp sesame seeds

• Salmon Filling

• 5 oz smoked salmon, finely diced

• ½ cucumber, finely diced

• 5 oz herb cream cheese, softened

• ¼ tsp salt

• ¼ tsp black pepper

• Paprika Feta Filling

• 1 red bell pepper, finely diced

• 2 oz feta cheese, crumbled

• 5 oz herb cream cheese, softened

• ½ tsp sweet paprika

• ¼ tsp salt

• ¼ tsp black pepper

Directions

• Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper.
• Fold each sheet of puff pastry once so it becomes slightly thicker, then gently press the layers together.
• Using a glass or round cutter, cut 2–2½ inch circles (about 6 cm) from the pastry.
• Place the pastry rounds on the prepared baking sheet.
• In a small bowl, whisk the egg yolk with the milk. Brush the tops of the pastry rounds lightly with the egg wash.
• Sprinkle sesame seeds evenly over the tops.
• Bake for 10–15 minutes at 180°C / 350°F, until the pastry is puffed and golden brown.
• Remove from the oven and allow the pastry rounds to cool slightly.
• For the salmon filling; combine the diced smoked salmon, cucumber, herb cream cheese, salt, and pepper in a bowl. Mix until evenly blended.
• For the paprika feta filling; mix the diced red pepper, feta, herb cream cheese, paprika, salt, and pepper until creamy.
• Gently slice the baked pastry rounds horizontally to create small “sandwich” pockets.
• Fill half with the salmon mixture and the other half with the paprika feta mixture.
• Arrange on a serving platter and serve immediately.