Perfect as an antipasto, this yummy artichoke and salmon puff pastry roll is so easy to make by using simple canned marinated artichoke hearts, salmon and spreadable creamy cheese. We have used Italian Crescenza, a very creamy cow’s milk cheese with no rind. It usually has a mild and delicate flavour. Crescenza or also known as Stracchino di Crescenza, originated in the region of Lombardy, specifically in the Po Valley.

Serves 4, Preparation time 10 mins, Cooking time 20 to 25 mins

  • Canned artichoke hearts, 300 g
  • Puff pastry roll, 1
  • 100 g. of Italian Crescenza spreadable creamy cheese
  • 1 Egg
  • Breadcrumbs, a sprinkled
  • Sliced smoked salmon, 120 g.
  • Fresh thyme, a sprig
  • a pinch of salt and black pepper


Pre-heat the oven to 180 C, 350 F, Gas Mark 4

Unroll puff pastry, prick it with a fork so it won’t swollen during cooking, add a sprinkling of breadcrumbs on the bottom of the puff pastry and then start with the filling.

Tip: the addition of breadcrumbs allows the cream cheese and the artichoke cream to not over-wet the dough once in contact with it, thus risking to moisten it too much and not allow it to cook properly.

Drain canned artichokes, put them in a blender with a tbsp of fresh olive oil, thyme leaves, a pinch of salt and pepper, blend all together – we have roughly blended them. If it’s too dry, add a bit of water.

Spread the artichokes cream on the puff pastry bottom, then add Crescenza cheese, then sliced smoked salmon.

Roll up and close puff pastry, then brushing it with beaten egg.

Bake 20 mins to 180 C, 350 F, Gas Mark 4 or until golden on the surface.

Let it cool down at room temperature and then serve cut into pieces.

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