Salmon en Croûte with Lemon Dill Sauce

Salmon en Croûte with Lemon Dill Sauce

This is a classic French dish with salmon tucked inside puff pastry and baked.

En croute is French for ‘in crust’.

This version includes asparagus that sits right on top of the salmon and gets wrapped up inside the pastry so when you slice it you can see all the layers including the asparagus peeking out at you, making for a beautiful presentation.

It looks like a fancy dish that is hard to make and time-consuming but both are the furthest thing from the truth. It isn’t complicated to put together, I promise!

You can even assemble it ahead of time and refrigerate until you’re ready to bake…. 

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Jalapeño Popper & Corn Swirls

Jalapeno Popper & Corn Swirls
There’s something about the combination of spicy-hot jalapeño peppers, cheddar cheese and cream cheese that I can’t get enough of. I don’t even care if jalapeño poppers are old news because according to me, they’re still the rage.

Of course I had to make a puff pastry version! “You love that stuff don’t you?” Mom asked when I tucked away yet another pack into the freezer. If I don’t have at least one handy then I get a little freaky…. 

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Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze

Cinnamon Roll Puff Pastry Knots

Puff pastry knots stuffed with a buttery cinnamon filling, baked to a golden brown and dusted with a blizzard of cinnamon sugar. It doesn’t end there.

Cream cheese glaze. {There’s that too.}

Tangy and lightly sweetened, for dipping and dunking the warm knots that melt in your mouth into or drizzling over. Whatever your cinnamon-loving heart feels like doing. Drizzle and dip. Double-dip. See if I care.

I’ll be doing the same.

You see, these aren’t your regular, run-of-the-mill cinnamon knots. These are cinnamon knots dressed to the nines. Every bite overflows with sweet, distinct cinnamon flavor.

Cinnamon times two.

Cinnamon Roll Knots with Cream Cheese Glaze

I’m puff pastry crazy. I am. My freezer can’t be without it or I feel deprived. Not only is it convenient and versatile for making sweet and savory recipes but it’s totally irresistible with it’s light, buttery crispiness and tender, flaky layers that nothing else quite compares to. Making cinnamon knots with it was a natural.

They’re easy and fairly quick to make but do require a short wait time. They go in the freezer for thirty minutes to an hour before baking so the filling chills up and doesn’t entirely escape out onto the baking sheet. A little bit of leakage is normal so don’t despair if you see that happening.

The truth is you can eat these without the glaze and be perfectly happy. They’re fine on their own – especially warm – the glaze makes them seem more like a cinnamon roll. That’s what I was after. A cinnamon roll.

Wrapped up in puff pastry.

Goal achieved.

Easy Cinnamon Roll Knots

Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze

Rating: 51

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 20 knots

Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze

Puff pastry knots are stuffed with a buttery cinnamon filling and coated with cinnamon sugar then baked to a golden brown. There's a tangy, sweet cream cheese glaze for dipping and dunking the warm knots into or drizzling over top.


1/4 cup butter, melted
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1 egg
1 tablespoon water
all-purpose flour, for dusting the work surface
1 puff pastry sheet, thawed (like Pepperidge Farm )
1/2 cup granulated sugar
2 tablespoons ground cinnamon
4 ounces cream cheese (regular or light)
a dash of vanilla extract
1/2 cup confectioners' sugar
3 - 4 tablespoons milk


    Make the filling:
  1. In a small bowl combine the butter, sugar and cinnamon.
  2. Make the knots:
  3. Beat the egg and water in a small bowl with a fork.
  4. Sprinkle a work surface with flour and unfold the puff pastry, roll it out to a 10-inch square. Brush the bottom half of the pastry generously with the beaten egg.
  5. Spoon the filling over it and spread from edge to edge over the egg. Brush the top half with egg and fold it over the filling. Roll the rolling pin lightly over it to help it stick together.
  6. Cut the pastry into 20 (about 1/2-inch-wide) strips. Tie each strip into a "knot". Put them in the freezer for at least 30 minutes to 1 hour.
  7. Preheat oven to 400 degrees F. Place the knots on a silpat or parchment-lined baking sheet (if using parchment lightly spray with non-stick spray) an inch apart.
  8. Bake 18 - 20 minutes or until the pastries are golden brown - some of the cinnamon may leak out - that's normal.
  9. Make the Coating:
  10. Meanwhile in a large mixing bowl whisk the sugar and cinnamon together for the coating.
  11. When the knots are cooked, scoop them up hot and place them in the bowl, use a spoon to gently toss them in the cinnamon sugar. Remove to a wire rack or platter to cool.
  12. Make the glaze:
  13. Meanwhile melt the cream cheese in the microwave until it's soft and creamy about 20 - 30 seconds. Whisk in the confectioners' sugar and vanilla then enough milk to make a glaze. You can make it as thick or as thin as you like. If you make it too thin by mistake just mix in a little more sugar.
  14. Serve the knots warm or at room temperature with the glaze for dipping or you can drizzle it over them.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Easy Puff Pastry Cinnamon Knots

Cheesy Spinach & Bacon Puff Pastry Quiche

Spinach Bacon Puff Pastry Quiche

Everyday quiche gets a facelift by swapping out the pie crust for puff pastry. It’s just as light, buttery and flaky making it the perfect shoe-in. I’m not kidding around when I say the filling is extra cheesy. Proof? Four different kinds go into the mix including cream cheese, Swiss, cheddar and Parmesan, along with half & half and eggs to hold it all together.

There’s also thin ribbons of fresh baby spinach and bacon too. Crispy-cooked bacon crumbles to give the mild cheese and earthy spinach a much-needed salty, smoky punch to bring the flavors to life.

All that cheese makes the filling super creamy and rich but even so it’s not heavy. Quiche is one of those things you can eat for breakfast, brunch, lunch or dinner. Straight from the oven hot or right from the fridge cold. Add a leafy green salad for a light meal.

It might even be It’s good for a midnight snack too.

Cheesy Spinach Bacon Puff Pastry Quiche

Cheesy Spinach & Bacon Puff Pastry Quiche

Rating: 51

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 1 9-inch quiche

Cheesy Spinach & Bacon Puff Pastry Quiche

A cheesy quiche with ribbons of fresh spinach and crumbled bacon in a flaky puff pastry crust.


1 puff pastry sheet, thawed (like Pepperidge Farm )
6 strips bacon
3 cups fresh baby spinach
4 ounces cream cheese
4 large eggs
1 cup half & half
1/4 cup diced red onion
1 cup shredded Swiss cheese
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
coarse salt and fresh black pepper


  1. Preheat oven to 375 degrees F.
  2. On a lightly floured surface roll the puff pastry out to about 11-inches - press it into a 9-inch deep dish pie pan and fold the edges under. Prick the crust all over with a fork even around the sides. Bake 10 minutes.
  3. Line a baking sheet with aluminum foil and spray lightly with oil. Lay the bacon out so it's not touching and bake until crispy 10 - 15 minutes. Remove to a paper towel lined plate. When cool enough to handle crumble it up.
  4. Meanwhile make little stacks out of the spinach leaves and thinly slice them into ribbons.
  5. Melt the cream cheese about 20 seconds in the microwave - it should be soft enough to easily stir. Add it to a large bowl and whisk in the eggs then stir in the spinach leaves. Let it sit 5 - 10 minutes to let the spinach soften a little.
  6. Whisk the half & half into the egg mixture then stir in the onion, all three of the remaining cheeses and almost all the bacon, leaving a little to garnish the top. Whisk in a few dashes each of salt and pepper.
  7. Pour into the pie crust, sprinkle the top with the remaining bacon and bake about 40 minutes or until the center is set. If the crust starts browning too much cover with foil.
  8. Let the quiche set for 10 minutes before cutting. Can be served hot or at room temperature.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Chicken, Cream Cheese & Broccoli Pillow Puffs

Chicken, Broccoli & Cream Cheese Pillow Puffs

Chicken pillows are usually made with crescent rolls but I gave them a makeover by using puff pastry instead. I love breaking rules. 

Layers of buttery, flaky, melt-in-your-mouth pastry wraps around a decadent chicken, broccoli and cream cheese filling that is crusted with Parmesan cheese then topped with a cheddar cheese gravy.

They’re ridiculously easy to make especially if you already have cooked chicken on hand. It’s a great way to re-purpose leftovers into an entirely different meal. No one will even know. Rotisserie chicken is perfect for this too. … 

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Easy Puff Pastry Garlic Knots

Easy Garlic Knots

Flaky, golden-brown, garlic-laden, buttery knots of joy.

I love you.

These are so much easier than the traditional yeast-risen garlic knots and every bit, if not more, delicious!

You can throw them together in less than 20 minutes and after the first time they promise to become a habit. If you’re anything like me, and I bet you are, you will find yourself craving them at crazy hours of the day and night…. 

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