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["Preheat oven to 400u00b0F.", "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."]
