Puff pastry spoon Caprese

Name: Puff pastry spoon Caprese
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 6 rectangular, deep-frozen puff pastry sheets; 1 egg (size M); 250 g cherry tomatoes; 2 TABLESPOONS Oil; 7-10 Tbsp coarse sea salt; 1 (125 g) Ball Buffalo mozzarella; 6 Stem(s) Basil; 3 TABLESPOONS Basil Pesto; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

6 rectangular, deep-frozen puff pastry sheets
1 egg (size M)
250 g cherry tomatoes
2 TABLESPOONS Oil
7-10 Tbsp coarse sea salt
1 (125 g) Ball Buffalo mozzarella
6 Stem(s) Basil
3 TABLESPOONS Basil Pesto
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Separate puff pastry sheets and allow to thaw at room temperature. Cut out 2 spoons from each of the plates, preferably using a teaspoon as a template and cut generously. Fold the rest of the dough, do not knead, wrap in foil, chill and use the dough for other purposes.
2
Spread the spoons on two baking trays lined with baking paper. Place a small ball of aluminium foil under each spoon handle to create a typical spoon shape.
3
Whisk the egg, brush spoons with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other for 10-12 minutes. Remove, if necessary if the spoons open too much, press them together again and let them cool down.
4
Wash the tomatoes, dab dry. Heat oil in a pan. Fry the tomatoes for 1-2 minutes. Season with sea salt and remove from heat.
5
Drain the mozzarella, pluck it into pieces. Wash basil, dab dry and pluck leaves. Cover spoon with mozzarella, tomatoes and basil. Drizzle with pesto. Add the rest of the tomatoes.