How to make puff-pastry cocktail spoons
IngredientsFor about 12 spoons
- 1 ready-rolled puff pastry
- 2/3 cup Philadelphia cream cheese
- 5 sundried tomatoes
- 1 green onion
- A few basil leaves
- 3 cooked quail eggs (or regular hen's eggs)
- 3 cherry tomatoes
Place small spoons onto the puff pastry sheetSpread out the puff pastry sheet onto a baking tray covered with greaseproof paper. Place a number of small spoons on top in any arrangement, spacing them out appropriately.
Cut around the spoonsUsing a knife, cut through the puff pastry, completely around the spoons.
Remove the puff pastryRemove the puff pastry from between the carved out spoons.
Roll out the rest of the puff pastry crustRoll out the remaining puff pastry crust, in order to form more spoons. Pro tip: Don't make a ball of dough with the scraps because you'll end up ruining the texture. Simply roll them out.
Bake at 350° F for 10 minutes. Keep the spoons on top of the puff pastry—the pastry crust will puff up around them, which will give them their nice rounded spoon shape.
Prepare the fixingsMix the cubed sundried tomatoes into a bowl of cream cheese.
Remove the spoonsWhen the "spoons" are golden brown, take them out of the oven, then carefully remove the metal spoons from the crust. Place the puff-pastry spoons onto a metal rack to cool.
Fill the spoonsFill the spoons with the cream cheese and sundried tomato mixture.