Now that Easter and Passover are in the rearview mirror, it’s time for us in the States is concentrate on what we will be serving at our summer barbecues. I’m Starting with Memorial Day weekend and these Caprese Puff Pastry Spoons.
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I saw this idea in a German cooking magazine years ago. Last year I made a quick, last-minute attempt to create them for a summer party. However, they were a complete fail. While rushed and not paying close attention to the directions. I thought I could recreate them by just looking at the picture on the recipe. Also,a quick scan of the directions while simultaneously translating German to English in my head is a no go.
I vowed to recreate these Caprese Puff Pastry Spoons again when I had more time and here we are. Don’t get me wrong, there is nothing difficult about this recipe. It just must be done properly.
Two important things to remember. First, cut the handle shapes of the spoons wide enough. This is especially important at the top of the handle, right under the spoon part. In my first attempt to create these Puff Pastry Caprese Spoons, I traced a spoon that was too slender. This time I made a cardboard template with a wider handle. Consequently, this worked much better.
Second, make sure you prop up the tops of the handles with foil before baking. Otherside, they do not hold their shape well enough to pile ingredients on. The spoons will just sadly flop over to the side.
For the mozzarella, I used a pearl-sized version. If you cannot find this size cheese in your market, cut smaller pieces out of a larger chunk. Arrange extra tomatoes and basil to decorate the Puff Pastry Caprese Spoons platter.
Caprese Puff Pastry Spoons
Ingredients
- 1 sheet puff pastry
- 1 egg beaten
- 7-14 cherry tomatoes (cut 7 larger ones in half)
- 14 mini-mozzarella balls (pearls)
- 14 basil leaves
- olive oil for drizzling.
- kosher salt and freshly ground pepper to taste.
Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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Place the puff pastry on a floured surface. Fold the sheet in half and roll it out. Make sure you do not roll it out too thin.
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Use a spoon and a sharp knife to cut spoon shapes out of the puff pastry.
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Lay the puff pastry spoons on the baking sheet.
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Brush the pastry with the egg.
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Place little bits of wadded up aluminum foil just under the place where the handle meets the spoon.
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Place in the oven and bake for 5 minutes.
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Remove from oven and let cool completely.
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Transfer the cooled puff pastry spoons to a serving platter.
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Place a basil leaf on top of the spoon. Add a mozzarella ball and a cherry tomato. If the tomatoes are too big cut them in half.
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Drizzle with olive oil
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Season with kosher salt and freshly ground pepper to taste. Serve.
Like these Caprese Puff Pastry Spoons? try some of these other fun party appetizers:
