Keep the puff pastry cold before baking for a flaky texture. The puff pastry should be completely thawed so it’s pliable enough to roll out but still cold. The best is to leave it to thaw overnight in the fridge instead of leaving it on the kitchen counter at room temperature.
The oven should be hot (preheated to 180°). If you see the puff pastry spoons brown too quickly, you can place a sheet of foil loosely on top.
Brushing the puff pastry with egg wash gives it a shiny and golden crust.
Experiment with different seasonings and herbs to add flavor to the spoons. Instead of white sesame seeds, use coarse salt, black sesame seeds, or nigella seeds.
How to Store Puff Pastry Spoons
Store the puff pastry spoons (without their filling) in an airtight container (in the fridge) for up to 2 days. Reheat the pastries in the oven to make them crispy again.
Ingredients
PUFF PASTRY
2 rolls
EGG YOLK
1
MILK
60 ml (¼ cup)
SESAME SEEDS FOR DECORATION
CREAM CHEESE
100 g (½ cup)
CURED SALMON
12 slices
SALAD LEAVES
Instructions
Preheat the oven to 190°C/375°F. Roll out puff pastry sheets and cut tablespoons out of them.
Place the spoons on a floured cutting board.
Brush each pastry spoon with egg wash (egg yolk whisked with milk) and top with sesame.
Layer the spoons over a tube of foil. Bake for 15 minutes.
In the meanwhile, prepare the filling. Roll up the small pieces of salmon.
Pipe cream cheese onto the spoon, then add a small piece of lettuce.
Top it off with a piece of rolled salmon.
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