Easter Baskets

Directions

1. 1

   Step 1

   

   Thaw the puff pastry. Wash and dry the berries and mushrooms. Peel the onion. Prepare a mixer and a metal muffin tin with wells. Line a baking sheet with parchment paper.

2. 2

   Step 2

   

   Roll out the puff pastry into a sheet 2–3 mm thick. Cut it into strips 0.5–1 cm wide.

3. 3

   Step 3

   

   Grease four muffin tins on the outside with butter. Twist the pastry strips around their axis to form long spirals. Wrap them around the tins, not pressing too hard, but securing the ends.

   TipYou will get baskets. Place them on the baking sheet together with the muffin tins.

4. 4

   Step 4

   

   Twist the remaining pastry strips in pairs, shape them into arcs, and place them on the parchment. These will be the basket handles, so they should be slightly smaller in size.

   TipIf there is any pastry left, make any decorations for the baskets from it. For example, in the shape of a bow or a flower.

5. 5

   Step 5

   

   Brush all the shells with egg yolk and place in a preheated oven at 180°C for 10–15 minutes. You can bake the shells simultaneously or in two stages: first the baskets themselves, then the handles.

6. 6

   Step 6

   

   In a small saucepan, mix the milk, vanilla sugar, and cornstarch. Place over medium heat, cook until thickened, constantly stirring with a whisk. Let the resulting custard cool.

7. 7

   Step 7

   

   Whip the cold cream with 1 tbsp of sugar using a mixer until fluffy. Combine the whipped cream with the cooled custard.

8. 8

   Step 8

   

   Place 1 tbsp of strawberry jam into two baskets. Pipe the cooled custard on top using a pastry bag. Insert the basket handles into the custard. Garnish with strawberries or raspberries.

   TipAdd candies or Easter-themed cookies to the decoration. Before filling, the sweet baskets can be brushed with milk and rolled in a mixture of sugar and cinnamon.

9. 9

   Step 9

   

   Boil the quail eggs for 4–5 minutes after the water boils. Cool in cold water and peel.

10. 10

    Step 10

    

    Finely chop the onion and mushrooms. Heat vegetable oil in a pan. Fry the onion over medium heat for 3–4 minutes. Add the mushrooms and fry for another 4–5 minutes. Add sour cream, salt, and ground black pepper to the pan. Bring the filling to a boil and remove from heat. Let it cool to room temperature.

11. 11

    Step 11

    

    Finely chop the herbs. Grate the cheese on a coarse grater. Combine the prepared ingredients with the sautéed mixture from the pan.

12. 12

    Step 12

    

    Fill the remaining two baskets with the filling. Place 2 boiled quail eggs on top of each. Carefully insert the basket handles. Place the baskets in a baking dish and put in a preheated oven at 180°C for 5–7 minutes.

13. 13

    Step 13

    

    Sprinkle the sweet baskets with powdered sugar before serving. Serve the savory baskets, garnishing them with fresh herbs.