At a glance
You're assembling elegant little pastry shells by stacking puff pastry rounds with cut-out centers, then filling them with sophisticated spreads – the trickiest part is getting the stacking and egg-brushing order just right so they puff up evenly. With about 35 minutes of hands-on prep and 15 minutes in the oven, you'll have impressive canapés that let you choose from four delicious filling options (smoked salmon, sun-dried tomato, blue cheese, or white cheese and grape).
1/10
Ready-made pastry and cutters
Unwrap and unroll the puff pastry, then get two round cutters ready (square ones work too, but they're not as pretty) – one larger and one smaller, so that after cutting out the centre you're left with a neat little rim.
For this step
0/12/10
Using up the leftover pastry
Cut the rounds close together to save on dough. Gather the scraps, but don't squash them together too much – just lay them side by side and roll over lightly with a rolling pin so the pieces join up. I use this leftover pastry for things like savoury breadsticks or Nutella swirls.
3/10
Assembly – option one
Brush each round with beaten egg, then stack them up – starting with a solid base round (without a cut-out centre), topped with two rounds that have had their centres cut out.
For this step
0/1
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