At a glance
You're creating delicate puff pastry shells that stack up beautifully for filling with fancy spreads – perfect for impressing guests at a party. The tricky bit is cutting out the centres carefully and reassembling the scraps without overworking the pastry, then nailing the egg wash and baking so everything puffs up golden and stays sturdy. Once cooled, you fill them with tasty combinations like smoked salmon, blue cheese, or sun-dried tomato ricotta.
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Prepare the pastry and cutters
Unroll the puff pastry and get two round cutters ready (square ones work too, but they're not as pretty). Use one larger and one smaller cutter, so that after cutting out the centre you're left with a thin border.
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Make use of the leftover pastry
Cut the circles close together to save on pastry. Gather up the scraps afterwards – don't press them together too firmly, just lay them side by side and run the rolling pin over them gently so the pieces join up. You can turn these into savory breadsticks or Nutella pastries, for example.
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Assembly method one
Brush each round with beaten egg, then stack them – a full round (without the cut-out centre) on the bottom, topped with two rounds that have had their centres removed.
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