Elevate your party table with these edible puff pastry spoon canapés, a unique and eye-catching appetizer that is as fun to eat as it is to make. These golden, flaky puff pastry spoons are baked to perfection, then filled with creamy truffle Philadelphia cheese, topped with fresh cucumber slices, and finished with a sprinkle of chilli flakes and black sesame seeds for just the right amount of flavor and crunch.
What makes them extra special is how versatile they are, you can swap the filling for pesto, olive tapenade, feta, chaat, samosa filling, or even sweet options like Nutella and berries. Try this recipe for your next gathering and wow your guests with these unique, edible spoon canapés!
Preheat your oven to 190°C (375°F).
Shape the Spoons. Roll out the puff pastry slightly on a floured surface.
Cut into strips and shape into spoon-like handles and bases (or use metal spoons/molds as a guide to form spoon shapes).
Place them on a lined baking tray, leaving space between each.
Bake for about 15 minutes, or until puffed and golden brown. Remove and allow to cool slightly.
Fill & Garnish. Add a spoonful of truffle Philadelphia (or your chosen spread) onto each pastry spoon.
Top with cucumber slices. Sprinkle with chilli flakes and black sesame seeds.
Serve. Arrange on a serving board or platter. Serve warm or at room temperature as fun, edible canapés.
