Smoked Salmon Mille-Feuille - cooking recipe

Ingredients

FOR THE PASTRY
1 (17 1/2 ounce) package frozen puff pastry
1 egg, beaten
1 tablespoon water
1 tablespoon minced fresh dill
FOR THE FILLING
12 ounces cream cheese, softened (1 1/2 pkgs)
2 tablespoons capers
2 tablespoons minced fresh dill
1 tablespoon minced lemon zest
1 pinch crushed red pepper flakes (optional, if you choose white pepper)
4 ounces smoked salmon or 4 ounces hot-smoked salmon, skin removed

Preparation

Preheat oven to 400\u00b0F.
Line 2 baking sheets with parchment paper.
Thaw puff pastry according to pkg directions.
On a lightly floured surface, roll out 1 pastry sheet from the center until it's 1/2\" wider on all sides.
Whisk together egg, water, and the 1 T dill; brush onto rolled pastry sheet.
Using 1 1/2 inch round cutter, cut pastry into rounds - transfer rounds to prepared baking sheet. (Puff pastry shrinks as it bakes, so use a cutter one size larger than you want for the finished mille-feuille.).
Bake until pastry is golden, 15 minutes, remove from oven and cool on baking sheet on a rack.
Repeat rolling, brushing, cutting and baking with second sheet of puff pastry.
BEFORE they cool completely, split each one into a top and a bottom.
Combine cream cheese, capers (if using), the 2 T dill, crushed red pepper flakes (if using) or white pepper (if using) & zest for filling in a bowl until well blended.
Mince (smoked salmon) or flake (hot-smoked salmon) salmon, gently stir into the cream cheese mixture.
Transfer filling to a resealable plastic bag; snip of a corner of the bag to form a 1/2-inch opening.
*For efficient fillling, line the puffs in rows with their \"lids\" next to them, then pipe them assembly-line style.
Squeeze a mound about (1 teaspoon) of filling onto the \"bottoms\" of the baked pastry halves; top with remaining pastry halves.
MAKE AHEAD:
**Make filling up to 2 days ahead and store it in the bag you'll use for piping; bring to room temp before using.
***Wait until a few hours before serving to bake the puffs. so they stay crisp.
****Fill the puffs just before guests arrive.