"Spring Flowers" Appetizer

Directions

1. 1

   Step 1

   

   Thaw the puff pastry at room temperature in advance; this will take 1–2 hours. Boil the eggs in water, cool, and peel. Rinse the greens and pat dry with paper towels. Prepare a small saucepan, a glass, and metal or silicone muffin tins.

2. 2

   Step 2

   

   Dust the work surface with flour, place the puff pastry on it. Roll it out to a thickness of 5 mm and cut out identical circles using the glass.

3. 3

   Step 3

   

   Make 3–4 small cuts on each dough piece, stopping about 3 mm from the center, to create petals like on flowers. Grease the muffin tins with vegetable oil and place the dough pieces inside. Prick them several times with a fork so the cups hold their shape during baking. Place the tins in an oven preheated to 180 °C and bake for 15 minutes. Let the cups cool in the tins, then carefully remove them.

   TipIf you are using silicone molds, you don't need to grease them with oil.

4. 4

   Step 4

   

   Dice the boiled eggs into small cubes and transfer them to a bowl. Add mayonnaise, mustard, salt, and pepper. Mix everything thoroughly and fill the cups with the salad.

5. 5

   Step 5

   

   Cut the celery into sticks about 10 cm long – one for each cup. Cut the remaining celery into 2–4 cm pieces.

6. 6

   Step 6

   

   Arrange the cups on a flat plate or serving board. Place a long celery stick at the bottom and several short ones to create a stem with leaves. Garnish with greens and serve with a light sauce or dip.