Forget the charcuterie board for Christmas, which we all know has been done for every holiday since they raised in popularity several years ago. Surprise and amaze everyone with these unique Smoked Cream-Cheese Filled Everything Bagel Puffs. Yes, we could work on that name a little because it's a mouthful... but you'll be too busy to say it when you have your mouth full of these perfect bite-sized bagels from heaven.

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Try our other recipes that are a part of this year’s Christmas feast:

• Drink: Christmas Margarita Recipe
• Side Dish: Smoked Sausage, Ham, and Herb Recipe
• Side Dish: Winter Wonderland Brussel Sprouts Recipe
• Main Course: Smoked Christmas Turkey Breast Recipe
• Dessert: Smoked Eggnog Cheesecake Recipe

Smoked Cream Cheese Filled Bagel Recipe

Ingredients for Smoked Cream Cheese Filled Bagel Puffs:

• 1 x Puff Pastry Sheet (Thawed) 
• 1 egg yolk 
• 1 Tbsp Milk or Cream
• “Everything bagel” Seasoning
• 8 oz Cream Cheese (softened) 
• Prairie Smoke and Spice Maple Candy BBQ Rub
• Juice of half a lemon
• 1 Tbsp Worcestershire Sauce
• ¼ tsp Salt
• ¼  tsp Black Pepper 
• 1 green onion thinly sliced
• 3 Tbsp. Jelly (Red Pepper, Green, Artisan)  (optional for topping)

Directions for Smoked Cream Cheese-Filled Bagel Puff:

STEP 1: Preheat smoker to 225°F with cherry, apple, or hickory pellets or hardwood.

STEP 2: Score your brick of cheese on the top to create a diamond pattern.

STEP 3: Apply Olive Oil just to coat the cream cheese.

STEP 4: Then liberally apply the Prairie Smoke and Spice Maple Candy BBQ Rub to completely coat all sides of the cream cheese. 

STEP 5: Place onto a small aluminum foil square onto your smoker and smoke for 2 hours. Your cream cheese should not become melty, if it does then reduce the heat - you’re looking for your cream cheese to still be intact. 

STEP 6: After two hours, pull it off the heat and let it sit for 5 minutes.

STEP 7: In a large bowl, combine the Smoked Cream Cheese, Salt and Pepper, Worcestershire Sauce, Green Onion and Lemon Juice. 

STEP 8: Using a hand mixer, beat the mixture until well combined. Then, place it  into a ziplocked bag until we need it again.

STEP 9: Next, increase your smokers temperature to 400°F. 

STEP 10: Ensure your puff pastry has thawed according to package instructions. 

STEP 11: Using a circle cookie cutter, cut as many two-inch circles as you can. Remember, don’t twist when you press down.

STEP 12: Cut a smaller circle in the middle of each puff, about 1-inch in diameter. Don’t worry about cutting all the way through.

STEP 13: Place tinfoil on a baking pan, give it a light spray with cooking oil, then place the mini bagels on top. Make sure they're not touching each other.

STEP 14: Now, brush the border of each puff with a beaten egg yolk mixed with milk or cream. then top with Everything Bagel Seasoning.

STEP 15: Place the tray in your smoker and cook it for 12-15 minutes or until the puffs have, well... puffed up. They should have a nice deep golden brown on top.

STEP 16: Remove from the oven and gently press down the centers of each puff to form an indent. 

STEP 17: Using a piping bag or a ziplock bag with a corner snipped off, fill each puff with a heaping mound of the cream cheese mixture and top it off with your jelly (optional).

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Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.

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