Friday, 11 September 2015

How to make puff-pastry cocktail spoons

How to make puff-pastry cocktail spoons


For 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 sheet

Spread 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 spoons

Using a knife, cut through the puff pastry, completely around the spoons.


Remove the puff pastry

Remove the puff pastry from between the carved out spoons.


Roll out the rest of the puff pastry crust

Roll 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 fixings

Mix the cubed sundried tomatoes into a bowl of cream cheese.


Remove the spoons

When 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 spoons

Fill the spoons with the cream cheese and sundried tomato mixture.




Garnish each spoon with 1/4 quail egg (or hen egg), 1/4 cherry tomato, 1 green onion slice and a basil leaf.


Once the spoons are finished, serve immediately.

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