Ingredients:

  • standard sheet (approx. 280g) all-butter puff pastry, thawed
  • oz (226g) full-fat cream cheese, softened
  • oz (115g) smoked salmon (lox style), finely chopped
  • Tablespoons fresh dill, finely chopped
  • teaspoon lemon zest
  • /2 teaspoon freshly ground black pepper
  • Pinch of salt (optional)
  • large egg, lightly beaten (for egg wash)
  • teaspoon water or milk (for egg wash)
  • Tablespoon Everything Bagel Seasoning (optional garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Unroll the thawed puff pastry sheet onto a lightly floured surface.
  2. In a bowl, combine the softened cream cheese, chopped smoked salmon, fresh dill, lemon zest, pepper, and salt (if using). Mix until just combined.
  3. Spread the cream cheese mixture evenly over the entire surface of the pastry sheet, ensuring you leave a ½-inch (1 cm) border clear on the top/far edge.
  4. Starting from the bottom/near edge, tightly roll the pastry into a firm log. Brush the far, un-spread edge with a little water to help seal the seam shut.
  5. Wrap the log tightly in plastic wrap and place it in the refrigerator to chill for a minimum of 45 minutes. This step is crucial for clean slicing.
  6. Once firm, unwrap the log. Use a sharp, thin knife to slice the log into rounds, approximately ½-inch (1.25 cm) thick. Place the slices cut-side up onto a baking sheet lined with parchment paper, leaving about 1 inch between them.
  7. Whisk the egg and water/milk together to create an egg wash. Lightly brush the top of each Smoked Salmon Pinwheel with the egg wash. Sprinkle with Everything Bagel Seasoning, if desired.
  8. Bake for 18–20 minutes, or until the pastry is puffed up, flaky, and beautifully golden brown.
  9. Transfer immediately to a wire rack to cool slightly before serving warm or at room temperature.