Edible spoons
Seen at heimgourmet.com, personally tried and I must admit it really works. Fluffy, lightly crunchy spoons made with puff pastry and filled with a red pepper cream cheese and decorated with egg and tomato. Just snatch at them! One large pastry sheet will make 10 to 14 spoons.
Flatten the sheet directly on your baking tray and put the according number of tea spoons on top. Cut around the spoons with a sharp knife and lift of the waste pastry. Leave the tea spoons on your pastry and bake both according to the instructions printed on wrapping. When the pastry spoons are lightly brown remove them from the oven and put them on a cooling rack with baking paper. Remove the cooled tea spoons and fill pastry spoons with cream cheese. Put some tomato slices and egg eighth on top and sprinkle with chive rolls.
For a further filling and a step-by-step-instruction look at the site mentioned above.
