How to Make Puff Pastry Bowl Cookies Stuffed with Red Caviar
Many people would like to know how to serve red caviar to make a difference. Typical caviar burgers seem too much mundane looking. So we decided to bake small bowl-shaped cookies from puff pastry and fill them with red caviar. The result was beyond expectations, it was delicious. Fresh cookies just melt in your mouth. And red caviar marries well with olives and greens. Just 100 g of red caviar is enough to make this big and nice looking dessert able to enrich any menu. This dessert will undoubtedly appeal even to the most demanding epicures.
Ingredients for Bowl Cookies Stuffed with Red Caviar
- Frozen pre-made puff pastry, 1 package
- 100 g red caviar
- 500 g pitted olives
- Couple of parsley stalks
- 2-3 buds pickled cauliflower
- For puff pastry recipe refer to Scarola Pizza recipe.
- We used store-bought puff pastry. First, unfreeze it for 40-50 minutes. Don’t unfreeze longer as it makes more difficult to work with it. Don’t start ahead of the time either as the pastry may crumble.
- When pastry gets soft and elastic enough, spread the layer.
- Use any form to cut out small disks.
- Cut out the cores from the half of disks to get rings.
- Then place the rings on top of whole disks and transfer them to a baking sheet lined with baking paper and coated with cooking oil.
- Spear disks with a fork here and there and dust them with dried peas, lentil or any other grain, avoiding rings and the centre. This is done so that the bottom of cookies doesn’t rise and remains flat while baking. The rims and rings will rise only.
- Bake cookies for about 30 minutes at the medium temperature.
- Bake until nicely brown and whisk off grains.
- Let them cool and then fill them with caviar using a teaspoon. Our bowl-shaped cookies had just enough room for one teaspoonful of caviar. Place half of olive and one cranberry in the middle of each cookie.
- Serve on a large serving plate. Garnish with parsley, pickled cauliflower or with whatever you wish.