Puff Pastry Tops for Soup

By CheeseDiva

Ingredients

• 1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed
• 1 large egg, beaten

Preparation

Step 1

Using a pizza cutter, cut out discs from the puff pastry about 1/2-inch larger in diameter than the width of the soup bowls. Brush the inner edges of the pastry disks with some of the beaten egg. Invert the pastry discs (egg washed-side down) over the soup bowls and press the edges onto the sides to seal. Brush the tops with some of the beaten egg. Refrigerate for 1 hour or up to a day in advance.

When ready to serve: Preheat the oven to 400 degrees F. Put the soup bowls on a baking sheet and bake until golden brown, puffed, and steaming, about 30 minutes. Serve.

Recipe adapted from Gourmet Magazine

CATEGORIES:

Mushroom

Soup

Sauteing

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