1 pkg frozen puff pastry thawed
1 egg, beaten
1 tablespoon water
1 tablespoon minced fresh dill
12 ounces cream cheese softened
2 tablespoons capers chopped
2 tablespoons minced fresh dill
1 tablespoon lemon zest
4 ozs hot smoked salmon, skin removed
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
Thaw puff pastry according to package directions. On a lightly floured surface, rool out 1 sheet from the center until it is 1/2" wider on all sides.
Whisk together egg, water, & 1 T. dill; brush onto pastry sheet. Using a 1 1/2" round cutter, cut pastry into little rounds. Transfer rounds to a prepared baking sheet.
Bake until pastry is golden, about 15 minutes. Remove from oven & cool baking sheet on a rack. Repeat with second sheet of pastry.
Before puffs cool completely, split each one into a top and a bottom.
Combine filling ingredients until well-blended. Transfer to a small zip-lok bag. Snip off a corner of the bag to form a 1/2" opening.
Squeeze a mound of filling onto the "botoms" of the baked halves; top with the remaining halves.
To make ahead:
Make filling up to 2 days ahead & store it in the bag you'll use for piping. Bring to room temperature before using.
Wait until a few hours before serving to bake the puffs so they stay crisp. Fill puffs just before guests arrive.