Original canapes, made in the form of stuffed spoons, can be served on any occasion. Puff spoons look unusually appetizing and are comfortable to hold in your hand. You can fill the buffet spoons with any filling for canapes, salad or pasta for sandwiches.
Products:
Finished puff pastry - 1-2 packs
- Frozen butter - 50 grams;
- Red caviar - 50 grams.
Inventory:
- Tea spoons;
- Sharp knife.
Preparation
Spread some flour on the table surface and roll out the puff pastry. The layer of puff pastry should turn out to be not very thick, no more than 0.5 cm. In this case, the groove for the filling will be perfectly formed and you will not have to "pick out" the excess dough.
Spread teaspoons on a sheet of dough after a short distance. The spoons should be about half on the dough; long handles do not need to be cut out, as they will be inconvenient to hold, they will break off.
Each spoon is slowly and very carefully circled around the perimeter with a sharp knife. The excess dough must be removed, it can be rolled out again and used to cut out figures of a different shape.
On a baking sheet, spread baking paper moistened with vegetable oil, or a silicone mat. There are two ways to bake buffet spoons.
1. Cut out a spoon blank from the dough is laid out on a baking sheet and a teaspoon is placed on top of it. Under the influence of temperature, the dough will rise and bend around the laid spoon, forming the required depression.
2. The puff piece is placed on top of a teaspoon, pressing a little, giving it the shape of a spoon, as if sticking around. Use a fork to prick the dough a little so that it does not rise when baking.
Puff pastries are baked together with spoons in an oven preheated to 200 degrees for about 5-7 minutes. Ready buffet spoons are taken out, allowed to cool slightly and carefully removed from the spoons. You can stuff them with any filling, for example, rub a little very cold oil into the depression and spread red caviar on top.
