Recipes

Baked cream cheese and salmon pastries with Philadelphia®

Name: Baked cream cheese and salmon pastries with Philadelphia®
Total time: 35 min
Yield: 12 servings
Ingredients: 1 Whole egg; 1 tbsp Milk; 2 Sheets puff pastry; 250g Philadelphia Original Soft Cream Cheese; 1 tbsp Chives; 1 Garlic cloves, grated; 1 Lemon, zested; 4 Bunches rocket leaves dressed with olive oil and salt; 1 tbsp Dill, chopped; 1 Lemon, squeezed; 150g Cured/smoked salmon

Golden puff pastry ﬁlled with a zesty cream cheese blend layered with smoked salmon and dressed greens for a reﬁned twist. A light yet satisfying bake with a fresh savoury ﬁnish. Recipe to be enjoyed as part of a healthy, active lifestyle.

05/01/2026

Serves 12
Timing: 35 mins

Rating

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Ingredients

Whole egg	1
Milk	1 tbsp
Sheets puff pastry	2
Philadelphia Original Soft Cream Cheese	250g
Chives	1 tbsp
Garlic cloves, grated	1
Lemon, zested	1
Bunches rocket leaves dressed with olive oil and salt	4
Dill, chopped	1 tbsp
Lemon, squeezed	1
Cured/smoked salmon	150g

Method

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Pre-heat the oven to 200°C.
Whisk the egg with milk to use for the egg wash.
Make sure the puff pastry sheet is thawed. Cut each pastry sheet into 10 rectangles.
Cut a smaller rectangle in the centre of one of the pieces. Brush a bit of egg wash around the edges of the bottom rectangle which should be whole and place the rectangle that had the centre cut out right on top.
In a bowl mix all ingredients for your cream cheese together (cream cheese, chives, garlic and zested lemon) and mix.
Fill the inside with the cream cheese ﬁlling.
Brush the edges of the pastry with the egg wash.
Bake in the oven for about 15 minutes, or until the pastry is golden brown and puffed up.
Once cooled, to ﬁnish and serve, stack your puff pastry with the dressed rocket salad, and carefully lay the cured salmon over to create a wonderful layered effect.